Two years ago, we decided to join forces and open Mikes Food Truck. Our goal is to provide the best foods, crafted from the freshest and most nutritious ingredients. We opt to source as much as we can from local purveyors and farms in our immediate area not only because these ingredients are of higher quality – but also to bolster our own local economy.

 

  Running a food truck is tricky enough, but without a full-sized certified kitchen, our only certified work-space was the truck itself! In our humble quest for a kitchen, one of our purveyors reached out to us. She was in the process of developing a building and wanted us to bring our foods and flare to accompany her space.

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  This new brick and mortar space allows us to more efficiently prep the foods for the food truck and also enable us to continue our awesome food mission all year-long. Historically our food truck season runs from early spring through the fall and then once the colder weather hits, we have to close down and go into hibernation. This is not only sad for us as self-employed folks – but also, we have a hard time saying goodbye to our amazing customers and clientele. We thrive on the energy we get back from people who come to visit the food truck and we are excited to have the opportunity to serve our customers and communities year-round!