The Mint is poised to continue redefining the industry with plans to launch a subscription-box program and full-service delivery in Arizona, once the state approves direct-to-consumer delivery for marijuana establishments, which is expected to come sometime between 20. The Mint is currently poised to open several new locations in the U.S., including both a new retail location and separate cultivation facility in north Phoenix, which will be followed by additional Mint-branded locations in Arizona, Michigan, Missouri, and Massachusetts. “We’re committed to introduce new, innovative and entrepreneurial concepts to the industry while doing our part to change the public’s misperceptions of cannabis.”Īs a multi-state operator, the Mint Cannabis also continues to expand its presence throughout the country with new retail centers and cultivation facilities. “The Mint is known for being a cannabis leader,” said Shahara. dispensary in 2020 and introduced a curbside pickup option for cardholders at its Mesa, Ariz. The Mint introduced the nation’s first cannabis kitchen of its kind in 2018 added a large on-site grow to its flagship location in 2019 implemented a drive-thru at its Tempe, Ariz. The brand was recently named “Most Innovative Medical Cannabis Dispensary” by the international Commercial Cannabis Awards in 2020, after having worked diligently to create advancements in the industry. The Mint has established a firm foothold as a leader in the cannabis industry. For this dispensary, it’s not all about profits.Īrizona MMJ cardholders can stop by The Mint 7 days a week 8am-9pm (open until 10pm on Th, Fri, and Sat) for a scrumptious take-out meal that is vegetarian, healthful and medicated!Īnd if you forget to pick up cash on the way, The Mint has an ATM onsite that only costs one measly dollar ($1).This advertisement has not loaded yet, but your article continues below. Although the owners did not mention it during our interview, The Arizona Cannabis Monthly learned from some budtenders that the owners have been known to donate medicine to cancer patients and other patients in need. Something that stands out at The Mint is that they care more about patients than profits. I always tell people to start off really low, and see how your body feels.” Everyone in the dispensary is knowledgeable in recommending doses. Hurry before the holiday pies are all gone.Ĭarylann said, “We’re getting a lot of new patients, and they don’t know what they should be taking and how much to dose. Stop by for a 100mg snickerdoodle or a 250mg raspberry pop tart. Everything is made from scratch and orders are ready in 5-10 minutes. The Mint’s full-service kitchen serves medical marijuana-infused vegetarian dishes all day. Last week The Mint featured “Purple Haze” cupcakes using ube, a purple Filipino yam. They tell me that ‘this goes with that’ and ‘if you’re going to cook with this, you have to do that.’” They are just so excited to share their food with you. I’ll ask them what do they do with this or that? How do they cook it? I’ll go talk to the little old Indian lady, or Chinese lady or Japanese grandmother about how they make their food. “My favorite thing to do is, talk to people about food. Curious to her core, Chef Carylann discovers new recipes in unlikely places.

Principal continues, “I love food, so I just followed what I liked.” That path took her to Le Cordon Bleu, to London, and to Hawaii where she mastered new styles and spices.Īfter a 30-year cooking career, Carylann Principal has a lot of tricks up her sleeve. With her beaming smile and optimistic attitude, Ms. She remembers paying her dues as a young second chef in New York 30 years ago when the restaurant business was male-dominated. Looking around her world-class, commercial kitchen, Executive Chef Carylann Principal tells me about her long journey. She’s a food doctor.Įxecutive Chef, Carylann Principal, is “trying new ways to heal people with food.” Carylann is a cancer survivor herself and has been cooking with cannabis for a decade. CEO Eivan Shahar said they knew instantly, when they met Carylann, that she was the right one to design their menu and lead the kitchen staff.įor Carylann Principal, providing patients with healthful, delicious medicine is personal. The Mint’s COO, Raul (Ray) Molina, said they searched far and wide for just the right person to build out their kitchen.

Owners credit their Tempe location’s culinary success to the personal touch of Executive Chef Carylann Principal. The “Mint Cafe” is the first cannabis kitchen of its kind anywhere.

In October 2018, The Mint fired up its pizza oven and began serving veggie burgers and fresh baked goods to MMJ card holders in the Tempe area. Since opening its commercial kitchen two months ago, the Mint Dispensary has earned a quick reputation as a favorite takeout spot for young professionals and retirees alike.

Mint dispensary