From her home kitchen to the Ghost Kitchen, Atlyss owner Jenny Gaddy has expanded the prepackaged meal company’s reach with the mobile food trailer | Photos by Rūta Smith

Sustainable and healthy repast company Atlyss Food Co. has brought its full-meal servings to Charleston since 2019, but now you can go to Atlyss with their new grab-and-go trailer. 

Atlyss launched in August 2019 after owner Jenny Gaddy: “had an epiphany to create something and be sustainable. I realized that there was a need for people to have prepared meals. I thought, ‘Charleston basically has a year-round growing season. Why not create something that’s actually local that’s doing this and supports the local economy?’”

Gaddy started Atlyss in her home kitchen as a solo operator but since then has moved operations to the Ghost Kitchen in North Charleston and built a small squad to help keep things running. Her self-described “A-Team” includes head chef Brad Schaffer, cooks Lauren Tweed and Danny Wilton. “They’re the badasses that make sure that all of the food gets out,” she said. She rounded out her growing enterprise with communications and marketing from Lauren Vega, who helps with private events and director of communications Taylor Czerwinski.

Atlyss works with local farmers to create its prepackaged meals. These include Fire Ant Farms, Chucktown Acres and Wishbone Heritage Farms. Gaddy’s operation also serves as a hub where you can purchase products from local businesses like Wishbone Heritage Farms’ eggs and sausage, Harvest to Highchairs’ Little Bites and Dahlia Sofia’s kombucha.

Gaddy said meals vary based on availability and season but the company keeps “a bank of dishes,” so those with favorites can continue to get them during the season. “And then when we’re feeling creative, when something comes up that’s available that inspires us, we create something new.”

Atlyss sources from local farmers and purveyors for its meals, snacks and juices

Atlyss purchased its food trailer back in October, and put it out on the road at Charleston Wine + Food. Unlike typical food trucks and trailers, all the food will be prepacked and ready to go. Gaddy compares it to Caviar and Bananas. “Somewhere you’re just gonna go and grab your lunch to go,” she said. “You’ll just go up and be like, ‘Oh, I want the nice warm salad, or I want the immune juice or the green juice or the vegan Snickers’ or whatever it is.” 

Meal options include a variety of dishes for all diets, including at least five plant-based vegan dishes along with vegetarian and meat options. The meals consist of salads, sandwiches and soups, all made in-house with housemade sauces and salad dressings, as well as snacks like energy bars and one of Atlyss’s more popular items, vegan Snickers, made with peanut butter, peanuts, dates, almond flour and coconut. 

A new menu is posted every Saturday for Atlyss delivery services. As of April 18, some of those menu items include stuffed chicken or mushroom, cold soba noodle salad, babaganoush and of course, vegan Snickers.

Gaddy said acquiring the food trailer was the next step in her vision of creating a sustainable business. And though the company’s had loyal followers since its beginnings out at places like Sea Island Farmers Market and Sunday Brunch Market, the food trailer allows new customers to find and learn the healthy options of Atlyss. 

“We do our best to be as connected to our customers as possible,” she said.


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