Pomegranate Cafe

Specialties

Revitalizing food and pure flavors are at the heart of what we do. At Pomegranate emphasis is on a new way of eating — utilizing fresh organic ingredients to prepare food and drinks that tempt the palate and create wellbeing.

We challenge the stereotype that healthy food is bland or boring. Our delicious vegetarian cuisine and beverages (from fresh fruit shakes to mouth-​watering lattes) are created with the belief that taste and presentation are not compromised by the use of wholesome ingredients, but enhanced. Pomegranate Café offers a rich and deeply satisfying experience.

Pomegranate uses organic ingredients with an emphasis on seasonal fruits and vegetables. We support small, local farmers and artisans who share our commitment to providing exceptional products with ecologically responsible methods.

Our eclectic menu is ever changing. Stay updated on a more current menu as we update it frequently.

History

Established in 2010.

Pomegranate Café began as a shared dream between mother and daughter, Cassie and Marlene Tolman. Their vision was to create a space where delicious flavor and nutritious ingredients came together with extraordinary service in a unique, earth-​conscious environment. With those elements in place a seed was planted, and in the fall of 2009 Pomegranate grew into a lovely little neighborhood café.

Meet the Business Owner

Cassie and Marlene T.

Business Owner

Marlene has decades of experience in the non-​profit sector, including the start-​up of the national non-​profit Kids Voting USA. She is especially skilled at making ideas come alive with a practical application. She also earned a Certificate in Patisserie and Baking from Scottsdale Culinary Institute’s Cordon Bleu. At Pomegranate, Marlene uses her traditional pastry techniques to create wholesome baked goods and delectable, all natural treats.

Cassie is a graduate of The Natural Gourmet Cookery School, NYC (the oldest and most prestigious vegetarian culinary school in the country). Her culinary adventures stretch from cooking private meals for individuals and communities to traditional restaurant experience. Her latest project involved creating a healthy organic lunch program at Desert Garden Montessori in Ahwatukee, which she still supports and works to keep alive.