Today we’d like to introduce you to Rachel Thompson.
Hi Rachel, please kick things off for us with an introduction to yourself and your story.
I was always more of a pancake than a waffle person until I discovered liège-style waffles in my senior year of college in 2015. I decided I was going to figure out how to make my own, spent 6 months testing recipes, and decided to launch Tbsp. Waffles in the summer of 2016 at various farmer’s markets in Minneapolis. After selling successfully in the Twin Cities at events for 5 years, in 2020, I pivoted to online frozen waffle sales during the pandemic. I then moved to Duluth in late 2021 and continued the online sales while also picking up events in Duluth. That’s where I’m now – still bringing waffles to the Duluth area and all over the country with online sales!
Can you talk to us about the challenges and lessons you’ve learned? Looking back, has it been easy or smooth in retrospect?
The biggest struggle came in 2020 when the pandemic sidelined in-person events and that’s when online frozen sales launched. That allowed me to pivot and continue the business despite my biggest money maker being cut off abruptly, like many food businesses.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
I make and sell liège-style waffles, brioche-like dough balls cooked on a waffle iron. Instead of the typical Belgian-style waffles made from thin batter, liège waffles are much more decadent and full of butter. I think it looks like a waffle but tastes like a donut.
Contact Info:
- Website: tbspwaffles.com
- Instagram: @tbspwaffles
- Facebook: https://www.facebook.com/Tbsp.waffles
