What's on the menu? Sweet and savory crepes, assorted beverages, iced coffee and French press.
Hours and location? Parked behind building at 400 Josephine Street in Austin, Texas. Wednesday through Sunday.
How long have you been street fooding? Been street fooding since April 2006.
Why a mobile business over brick-and-mortar? We love our vintage trailer, and we wanted to test the waters before committing to brick and mortar.
Describe your day from start to finish. Get up, pick up food to prep for service, set up stations, wipe down tables, make crepes, make more crepes, and more crepes, clean up, pack up, close.
What were you doing before this? Nessa was working in commercial photography business and Andrea was teaching art to children.
What makes your food special? Our food is special because we make everything from scratch, we have an amazing chef creating our recipes (Andrea's husband Patrick Gannon), and we use gourmet ingredients. We are pretty unique to Austin.
How would you describe "street food"? Food you can grab on the go? Food sold on the street? Food served in an atypical way?
Best street food city and why. I love Portland's street food scene—lots to choose from.
Comfort food after a long day? Nessa—Cheetos and Coke; Andrea has a finer palate.
Advice for aspiring vendors? Start small and stay passionate!
About the Author: A student in Providence, Rhode Island, Leah Douglas loves consuming and learning about as much food as possible. She blogs at Feasting on Providence.
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