
3

"I observed that owner-chef Craig Vanis, who had been planning a brick-and-mortar, saw steady but low sales after the pandemic hit and temporarily closed the trailer; he then shifted to twice-weekly preorders to continue offering fan favorites like the Brussels mac and cheese and super-soft kolaches, and began selling some items through local spots such as Dear Diary Coffeehouse and Rabbit Food Grocery to minimize risk." - Alisha McDarris