Laissez les bon temps rouler! The good times are always rolling when Crazy Waffle Bar is there. Based in New Orleans, La., one of their most popular items is inspired by a Mardi Gras favorite: King Cake. Crazy Waffle Queen Sinnidra Taylor offers her custom waffles for catering, events, schools and more. Originally inspired by Hong Kong-style bubble waffles while on a trip to London, Taylor explains how her business has grown in ways she didn’t expect.
What inspired you to get into foodservice?
“At first, I thought my love for the Hong Kong waffle signaled my passion for the food business. But in retrospect, it was the nurture of the women in my family; they are amazing cooks and bakers. Reflecting as far back as playing with my Easy Bake Oven to assisting in the kitchen, it’s slowly been ingrained in me, sort of like a slow cooked, well-seasoned pot roast. I never saw it coming.”
What do you love about your business?
“I love that I am able to connect with people on a simple basis: waffles. Then, through food, we are allowed to go deeper. You meet families and see them grow. You share business advice and support each other. Separate business ecosystems conjoin to become larger ecosystems and that interconnectedness creates community. People gather around food, in general, but especially in New Orleans. Our culture is such that, if food is involved, people will come. I love that!”
What’s the most interesting thing to happen to your business?
“The most interesting thing happened last year. Since 2018, I’ve been looking for a commercial location to call home permanently. My plan was always to be a mobile waffle boutique. To my surprise, last year, at a time when sales were down over 65 percent, I was able to do something I hadn’t had the option to do since the start of my business. I purchased a commercial building days before I was set to purchase my first food trailer. My COVID pivot was exponentially magnified as I went from the option to scale my business to having the option to scale Crazy Waffle Bar and bring other small food businesses along with me. That’s the most interesting and coolest thing to happen to date.”
What is the biggest challenge you’ve had to overcome?
“Of the many barriers to success, the biggest challenge was internal; it was imposture syndrome. Overcoming and stepping into a space where you know that you’re equipped with everything you need to persevere is very powerful. Realizing this in one area of your life allows it to translate in other aspects of your life. Understanding that if you can create the idea, you can manifest it and truly believing that will light a fire that’s almost impossible to extinguish.”
What Cambro products help make your business work?
Links for Crazy Waffle Bar
ABOUT THE AUTHOR: ADRIANA DESIDERIO IS THE DIGITAL CONTENT MANAGER AT CAMBRO.