Creativity, Color, Fun, and Inclusion Take Center Stage at Bake’N Bacon

Bake’N Bacon, the popular food truck that’s served more than 110,000 customers since it debuted in 2019 is beginning its transition to a brick-and-mortar restaurant – while continuing to operate the food trucks, of course – located in the soon-to-close digs of Devil’s Den at 1148 11th St, with plans to open in December or January, according to owner Justin Coleman. 

“With the restaurant, we’ll be able to do way more than we could do on the food truck,” Coleman tells What Now Philadelphia. “There’s so much on the website that we haven’t even begun to do yet, just because the food trucks are smaller so space is limited. But with the restaurant, we can do a lot of our other sandwiches that aren’t on the food truck menu, as well as some great sides as well.”

That menu will feature plenty of fan favorites such as the Bacon Pesto Chicken Sandwich, Bacon Mac Sandwich, Bacon Buffalo Sandwich, and Bacon Burnt ends, as well as bacon-tasting flights and boards, not least of which will be a chocolate-covered bacon offering.

Eager to make everyone feel welcomed, however, Coleman says the team is currently in the process of developing an in-house recipe for vegan bacon and an entire Fake’N Bacon menu, that’s every bit as thoughtful and considered as the real stuff.

“Sometimes I’ve seen where the plating is not the most attractive, so we’re going to make sure it looks good, it tastes good, and makes vegans feel just as great as anybody else when they go to a restaurant – to where they don’t feel like they’re missing out on anything, or they can only get French fries or mac n cheese. We want to make sure they have a whole menu that draws them in too, without being bacon lovers, but they can be fake’n bacon lovers,” says Coleman.

Meanwhile, Bake’N Bacon will also feature a full bar with cocktails that are specially crafted to pair with bacon, including a range of smokey bourbons, as well as “some really unique martinis, and just different drinks that have color and fun,” says Coleman. “We’re going to make sure that people can take pictures and post these things and feel great about their drinks…Just fun and creative stuff.” 

Despite having served more than 110,000 customers over the past three years, Coleman understands that running a brick-and-mortar as opposed to a food truck will come with its own unique set of challenges.

“With food trucks, you’re able to go to places where there’s a lot of people. Brick and mortars can be a little more challenging because you have to hope that people come in to see your product and what you offer that’s different,” says Coleman. “So I think what’s best for us, what’s different, is that we’re bacon-inspired – we have really great flavors that pair well together – and I think with the food truck we have such a great vibe and energy to it, it draws people in. I think once people get the word about the restaurant, especially those who have tasted our food from food truck events, they’ll be more willing to come to the brick-and-mortar and hopefully, we can keep their attention from there.”

The genesis of Bake’N Bacon can be traced back to a dream Coleman had in 2016, shortly after his brother passed away, in which his brother talked about the two of them opening a food truck and repeated the words “bacon bacon bacon.” Incidentally, the anniversary of Coleman’s brother’s passing is tomorrow, Oct 11, which Coleman says is bittersweet and doubtlessly a source of inspiration.

“It’s just crazy that all this is happening around this time. Which kind of gives me hope. It’s one of those bittersweet moments where I remember why I hustle and grind so hard, you know, to make my brother proud. And also to live the best life that I can live.”