Sara Fludd’s love affair with waffles started when she took her first bite of an Eggo in kindergarten. After her daughter Rachel gave her a Belgian waffle iron for Mother’s Day one year, Fludd began pushing the boundaries of waffle-ology to create many of the menu concepts featured at Pop Goes the Waffle today. A far cry from the Eggos of her childhood, Pop Goes the Waffle makes authentic Liège waffles, which combines pearl sugar with a brioche-style dough to make a waffle with built-in sweetness. 

What inspired you to get into foodservice?

“I was born and raised in South Carolina where food is everything. I got my first job at Wendy’s, followed by KFC, and went on to work on dozens of restaurants between high school and college graduation. As for my business – I’m a lifelong baker and waffle lover, so I knew one day I wanted to leave the corporate life behind and create a food brand.”

What do you love about your business?

“I love the happiness our waffles bring to people. No one is sad when they’re eating a waffle!”

What’s the most interesting thing to happen to your business?

“Having never been to Belgium, the home of Liège waffles, I love having customers taste our waffles and say they are as good, even better, than the ones in Belgium.”

What is the biggest challenge you’ve had to overcome?

“Moving from food truck to brick and mortar was a huge leap that I’m still adjusting to. It took us a while to get our daily and weekly processes down to a science.”

Which Cambro products help make your business work?

“Cambro products are a huge part of our production process. We batch our waffle mix in the Rounds and we batch our pearl sugar in the CamSquares. We store our produce and toppings in Cambro products in the fridge. Cambro products never let us down!”

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