Street Treats Co-Owner and Clarke Central High School Class of 2004 alumna Faneshea Browner chats with her customers on Oct. 31 in Piggly Wiggly on 484 North Avenue. The Browners opened the family business, which sells breakfast items, April 17, 2023. “Everything we do is fresh here,” Browner said. “When (making) food, I don’t (use) anything out of a can. Everything (is) from scratch. I crack eggs (and) that stuff. So, we (try to) hone in on good food (that is) simple, fresh and comforting.” Photo courtesy of Faneshea Browner
Street Treats co-owners and founders Feneshea and Bryan Browner discuss the start of their family business and how it has grown over time.
Variety Staffer Eloise Luken: Could you tell me about the start of Street Treats?
Street Treats co-owner and founder Bryan Browner: (One day), I (told) my wife that I (wished) I had a good bacon, egg and cheese sandwich, and she made one for me. I told her, “I (could) sell these.” (So), she started making some more, and I (began) taking them (to) work and selling them. I first brought (around) 12 to work (and) the next day, people (were) like, “You got more?” I like to talk to people, so (I’m) promoting (the sandwiches) and telling people, “Hey, y’all need to get one,” and (my sales) went from 12 to 30 sandwiches a day. I (was also) going to barber shops and selling sandwiches, and the owner of (Piggly Wiggly) was getting a haircut. (Later), the owner of Piggly Wiggly (called me), and he wanted to talk to me about bringing our business in (the store), (and) selling our sandwiches. And by April 17, 2023, it was our first day (in Piggly Wiggly).
EL: How did it feel to move your operations into this kitchen on April 17, 2023?
Street Treats co-owner and founder and Clarke Central High School Class of 2004 alumna Feneshea Browner: It’s still kind of surreal. Some of the obstacles I (have) faced in life made me not think (on) this big (of a scale). I always thought I’d be a chef at a country club or something like that. I never thought about having a restaurant. It’s surreal when we go out and people are hollering our slogan and everybody knows us.
EL: Could you tell me about your life while attending high school?
FB: I would get out of school early and (then) work at Five & Ten. It was an amazing experience (being) able to work in that type of kitchen before going on to culinary school. High school (also) had its challenges, but I’m thankful for the support system that I had at (CCHS).
“When (my husband) came around, I wasn’t even cooking anymore, (and) he really coached me back into the kitchen and back into (my) love for it.”
— Fenesha Browner,
Street Treats co-founder
EL: How did the Athens community help grow Street Treats?
BB: Everybody (was) getting behind Street Treats. Even if we went somewhere, I think the community would still come because they like not just the food, (but) us. They feel like (we’re) good people. They feel like we’re a good family and that (is what) we try to pride ourselves on. We pride ourselves on being a family.
EL: How do you think the two of you have grown since starting a small business?
FB: I feel like we’ve grown in pretty much every area of our lives. It’s helped us (to build trust), even in our marriage. We depend on each other to be here and show up, even if one of us (is) having a rough day. If I’m having a rough morning, by the time people are in here, all that goes away.
Print Editor-in-Chief Liza Larson: You said earlier that you never saw yourself owning a restaurant. What changed your mind?
FB: My husband. If I could be honest, when he and I got together, I said I had gone through so much in this industry that it became just the paycheck, and my passion for it was gone. I think culinary school had a lot to do with that. (In) culinary school, you learn the true art of cooking, and when you get in the industry, it’s not that. I think I got turned off somewhat by working in some of the places that I worked in, however, all of the experience built me and made me perfect for what we do now. When (my husband) came around, I wasn’t even cooking anymore, (and) he really coached me back into the kitchen and back into (my) love for it.
EL: What has it been like working as a family?
FB: I’m excited that (our kids are) so young and they get to see us in (business) ownership, and hopefully they’re bought in and stay bought in to where they can work with the family and teaching them culinary, teaching them stuff is like, it’s the best thing in the world for me as a mom. But, it’s really fun working as a family. Most people probably couldn’t imagine working with a spouse all day, every day, but we’re always together. It’s never (a) dull moment.
