Today we’d like to introduce you to Brittney Wall.
Hi Brittney, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I have always had a passion for food and worked in several kitchens, I started shucking at a restaurant downtown Charleston and really enjoyed it. I was good at it and loved how it brought people together. I started Shucktowne out of a love for fresh oysters and a desire to create something of my own. I’ve always been hands-on, and after years of working hard in other people’s kitchens and welding shops, I wanted to build something that reflected my creativity, hustle, and passion for good food.
At first, it was just a vision. Me, a cooler of oysters, a grill, and the hope that people would vibe with what I was offering. I took the leap, popped up at local spots, and let the oysters along with my mignonettes speak for themselves. Over time, word spread, and what started as a small mobile raw bar grew into a full on experience.
There have been setbacks, no doubt—moments of doubt, financial stress. But I’ve kept going because I believe in what I’m doing. I’m not just shucking oysters. I’m creating connection, flavor, and a moment people remember.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It hasn’t been smooth. There were times I doubted myself, especially after getting laid off and having to fully rely on Shucktowne. I’ve dealt with financial pressure, burnout, and the emotional weight of trying to hold it all together when things felt uncertain.
On top of that, balancing my personal life with the demands of running a business hasn’t always been easy. I’ve had to learn how to set boundaries, how to ask for help, and how to keep pushing even when I felt overwhelmed.
Every struggle taught me something and every setback reminded me why I started. I’ve grown so much because of those rough patches, and they’ve made me even more committed to building something real.
Can you tell our readers more about what you do and what you think sets you apart from others?
I run Shucktowne, a mobile oyster bar that brings the raw bar experience straight to the people, whether it’s a pop-up, private event, or wedding. I specialize in raw and grilled oysters, from classic styles to creative flavors, plus a few extras like shrimp and signature mignonettes. It’s all about quality, flavor, and creating a vibe.
What I’m most proud of is that I built this from the ground up. No investors, no fancy connections, just hustle, passion, and community support. People know me for the energy I bring and the way I make oysters feel fun and approachable, not stiff or pretentious.
What sets me apart is that this isn’t just about food—it’s about connection. I bring a whole experience when I pop up. From the way I shuck and serve to the music, energy, and interaction it’s personal. It’s soulful. I’m not just here to feed you, I’m here to leave a mark.
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
Over the next 5–10 years, I see a big wave of smaller, niche food businesses carving out their own lanes especially those focused on sustainability, local sourcing, and storytelling. People care more now about who they’re buying from and why it matters.
For oysters specifically, I think there will be more awareness around where they come from, how they’re farmed, and the environmental benefits they bring. I also think we’ll see oysters being introduced to younger, more diverse crowds in new ways, less country club, more culture.
And honestly? I plan to be a part of that shift, bringing oysters to places they’ve never been and making this luxury food feel down-to-earth, inclusive, and fun.
Contact Info:
- Instagram: @shuck_towne
