Marty’s is a family business
We’re Martin and Paula - siblings, food obsessives, and the duo behind Marty’s.
While some dream of making millions or jetting off to exotic islands, we dream about food. Constantly. So, when we set out to create the best Virgin Bloody Mary, we knew it all started with one thing - the tomatoes.
Like many great businesses, this one began in a garage
Armed with a borrowed juicer, our mother’s old Magimix, and a slightly sketchy hydraulic workshop press, we got to work. Each tomato was hand-pressed, each drop of juice, a victory.
Eventually, we upgraded to an apple hopper and wine press (because, fun fact, small-scale tomato processing machines don’t exist).
The thing about obsession? You don’t let something trivial, like no money, get in the way. Today, Marty’s isn’t made in a garage, but those early days shaped everything we stand for.
We love tomato juice, but most options out there are gloopy, sugar-loaded, and packed with preservatives. Marty’s is different - lighter, fresher, and, quite frankly, better. And to think, it all started in a garage with a dream (and a lot of tomatoes).
