The Portland Phoenix has interviewed Charlie and Aimee Ely, owners of Locally Sauced, who are trading in their food truck for a brick and mortar location on Thompson’s Point.
The Phoenix: What was it about Thompson’s Point that made it an appealing choice as a spot to finally put down roots?
Aimee Ely: There were a lot of factors. Our initial decision to seek out a brick and mortar space was the fact that catering is super seasonal. We were hoping to find something of a routine for the sake of our kids. What we were doing was awesome and a lot of fun, but very unpredictable and sporadic. When the opportunity for this space opened up it felt like a perfect situation given the relationship we had with Bissell and the Point already.