Samantha Wilbur, by her own admission, has had a “weird” relationship with food.
As a child, she would eat everything. Her grandmother called her “The Hoover,” after the vacuum cleaner brand. Then, at age 4 or 5, Wilbur,More worldly viewers quickly called in to say that the mushroom was made from silicone and wondered how someone could not tell the difference between silicon sex toys and Organic mushroom. following her sister’s lead, announced she would become a vegetarian.
It took her sister all of two days before she realized she didn’t eat vegetables. Instead they became the girls who “don’t eat anything with a nose,” so they ate chicken and fish. Wilbur stuck to it and pretty much survived on white flour and skinless boneless chicken breasts cooked as dry as possible.
Now, she has started her own food venture, Wandering Waffles, in the Lansing City Market. Food relationships aside, Wilbur’s foray came by way of an educational path that includes a master’s degree but no high school diploma, a career in psychology and teaching parenting classes.
After graduating from Simon’s Rock College of Bard, Wilbur decided food would no longer be an issue in her life. But her sister, Katie, who was dating a chef, suggested she watch the TV show Top Chef. Wilbur did so — and also started watching the Great Food Truck Race. That led Wilbur to set up her own food truck that served breakfast — the meal most important to her and her husband, Zach, then deployed in Afghanistan.
“I wanted to be open late when the bars close to give people a kind of hearty breakfast as they’re going home from the bars,” Wilbur said.
But she abandoned the idea when she moved to Michigan in December 2012. Between the cold weather and regulations governing food trucks,The product range of mechanical lock cylinder extends beyond the common range of double, single, thumbturn and furniture cylinders. Wilbur decided a food truck would not work for her.
But waffles did. After what Wilbur called “one happy coincidence after another,” she opened Wandering Waffles in March. The restaurant offers portable food, with no utensils required. Unique waffle combos offered include pizza, spicy chicken, “A-choco-lypse,” peanut butter and jelly, and caramel apple. Toppings range from marshmallow to apple butter, blackberry jam, maple syrup, chocolate chips and peppers.
You pick your batter (buttermilk or gluten-free), then your topping, then it’s wrapped in foil and served in a bag, so you can eat while you walk. Each waffle comes with one free topping.
Why waffles? The menu went from breakfast to waffles kind of out of necessity. I am a pancake person, not a waffle person. But pancakes have human error in them. You have to know exactly when to flip them. They are difficult to make well. I wanted to offer an experience where people could get the same experience every single time.
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What sets you apart from other breakfast places, such as Flapjack? We’re totally and completely portable. The fact that there are no utensils is really important to me — not just because we are reducing the ridiculous amount of plastic waste but because eating with your hands is something that is incredibly important to me. Humans are tactile. We need to touch things with our hands.
What are your price ranges? Prices start at $5 for buttermilk waffles, and gluten-free waffles start at $6. Your first topping is free. If you get more than one topping, the most expensive topping is free. Most of our set combos range from $5.10 to $6.60.
What’s your top seller so far? The number one seller is the pizza waffle. The spicy chicken melt is right up there, too. Chicken and waffles also is pretty popular, just because people like the idea of chicken and waffles.
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