(Co-owner Sarah Maurer “always wanted to have my own business” | Photo courtesy of Andrea Hine)
You may not have visited the Rise-N-Shine food truck yet, but you’re probably familiar with the talents of its co-owner Sarah Maurer, who made the legendary doughnuts and apple fritters sold at La Pine’s Wickiup Junction — the latter praised as “mouthwatering and an absolute must” — for 15 years.
“I created all the pastries from scratch — having taught myself with the aid of a single YouTube video,” she said. “Over time, I developed — with a bit of experimentation — the perfect recipe.”
Yet Maurer needed more than that achievement, “I’ve always wanted to have my own business,” she explained, “so my boyfriend and co-owner Dan Reust, being the sweetheart that he is, told me ‘I’m going to build you a food truck.’”
Once they found a vehicle that could serve this purpose, the couple “tore it down to nothing.” And after seven months of renovations — done as a side project — “it’s a little tight, but it works,” Maurer said. “I’m able to make doughnuts and yummy food, and we’re getting busier and busier.”
Specializing in breakfast items like burritos stuffed with ingredients such as chorizo, polenta, eggs, cheese, potatoes, sausage, ham, peppers, and onions, Rise-N-Shine has also attracted a loyal following for its lunch menu — especially all-beef smash burgers and Philly cheesesteak, as well as homemade chicken, macaroni, and potato salads.
As with the Wickiup Junction doughnuts and fritters, Maurer taught herself how to prepare smash burgers. “I had never tasted one before,” she admitted, but after her first exposure in Bend, “made my own sauce and went from there. I love experimenting,”
For Mauer, the two best aspects of running Rise-N-Shine are “seeing customers happy when they’re eating their food,” and “being on my own.” As she acknowledged, “it’s a lot of work and long hours (Mauer arrives at 2:30am to start making doughnuts — a four-hour process), but having my own business is worth it.”
