Food trucks are finally on a roll—or a bun, tortilla, and even between fried green plantains—in Chicago after a rocky start.
Chicago, which historically had prohibited food trucks from cooking on board and took a big brother attitude when it came to where they were allowed has finally loosened its grip on the popular trucks making it easier for them to hit the road. Firecakes Donuts is the most recent food truck to come on the scene. For a list of other food trucks and where to find them, click here.
Firecakes Donuts, the hot River North-based donut shop (68 W. Hubbard)—with the to-die-for donuts is launching a food truck that hits the streets of Chicago tomorrow.
The Firecakes Donuts Truck will be serving signature and seasonal varieties of their donuts including: Honey Glazed, Maple Glazed Pineapple & Bacon, Butterscotch Praline, Coconut Cream, Triple Valrhona Chocolate Cake and Old Fashioned Buttermilk.
If you see the truck—a one-of-a-kind branded 1968 Citroen truck (pictured above)—run, don’t walk or better yet check out where it will be on Twitter at @FirecakesDonuts. If the popularity of the shop is any indication– you can expect these firecakes to sell like hotcakes.
The first 50 customers to arrive at the truck’s first location – to be announced via Twitter at 8 a.m. on Thursday, January 29 will receive a free donut of their choice.
It is no surprise that the Firecakes shop which was named one of the hottest donut shops in the country is expanding. Jonathan Fox, 3Sixty Dining Intelligence Founder, explains saying “This is an exciting next step for Firecakes as we expand our brand,” continuing “We have been blown away by the response we’ve had from customers in just our first year and look forward to bringing our donuts to even more Chicagoans.”
The donuts have an interesting history that dates back to the 1930s—a time when Fox’s wife Karen’s great grandfather Billy Hobbs made donuts for loggers in northern Wisconsin – which became fondly known by all as firecakes.
If they were good enough to keep the loggers in the cold wilds of northern Wisconsin warm, they should be perfect fuel for a winter day in Chicago—and a perfect treat for upcoming Valentine’s Day.
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