We were lucky to catch up with Brittney Wall recently and have shared our conversation below.

Brittney, thanks for joining us, excited to have you contributing your stories and insights. We’d love to have you retell us the story behind how you came up with the idea for your business, I think our audience would really enjoy hearing the backstory.

Shucktowne started with my time working at an oyster bar in downtown Charleston. That’s where I first really learned the craft of shucking oysters and the stories behind them. I became fascinated with all the different varieties coming from waters up and down the coast and from all over the country.

I was the only woman on the shucking line, and the guys around me were fast! They were banging oysters out nonstop. It pushed me to get better and better until I became really good at it myself. Over time I built relationships with customers from all over the world who would come back to the restaurant just to sit at the bar and have me shuck for them when they were in town.

That experience made me fall in love with oysters and the culture around them; the people, the conversations, and the connection that happens around a raw bar.

Eventually I realized I could take that same experience and bring it directly to people. That’s how Shucktowne was born a mobile oyster bar that brings the raw bar experience to events, parties, and pop-ups while keeping that same laid-back coastal vibe that made me love shucking in the first place.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

My name is Brittney Wall, and I’m the owner of Shucktowne, a mobile oyster bar that brings the raw bar experience directly to private events, weddings, and pop-ups.

Before starting my business, I actually worked as a welder. I’m 33 now, and for years I worked in trades while always having this idea in the back of my mind. About six years ago, I started thinking seriously about starting my own mobile oyster bar, but it took time before I finally felt ready to take the leap and make it real.

Through Shucktowne, I offer fresh oysters shucked on-site along with different mignonettes, shrimp, and grilled oysters depending on the event. My goal is to give guests more than just food. I want them to experience the culture around oysters and enjoy something memorable.

What sets Shucktowne apart is the authenticity behind it. I didn’t just start a business selling oysters, I spent years learning the craft and developing the skill behind the raw bar. I take a lot of pride in creating a welcoming, fun atmosphere where people can enjoy great oysters and connect with each other.

What I’m most proud of is finally taking the leap to build something for myself after thinking about it for so long. Shucktowne represents a mix of hard work, skill, and passion, and I’m excited to keep growing it and sharing that experience with more people.

Can you tell us about a time you’ve had to pivot?

One of the biggest pivots in my life was deciding to step away from welding and finally pursue something I had been thinking about for years. I had worked in the trades and built a career as a welder, but deep down I always knew I wanted to build something of my own.

About six years ago, after spending time working at an oyster bar in downtown Charleston, I started thinking about the idea of a mobile oyster bar. That experience really introduced me to the craft of shucking and the culture around oysters. I became fascinated with the different varieties and loved the interaction with people at the raw bar. I was also the only woman shucking at the time, and it pushed me to work even harder to keep up and become really good at it.

For years the idea stayed in the back of my mind while I continued working in other industries. Eventually I realized that if I was ever going to build the life I wanted, I had to take the risk and try it. That’s when I decided to start Shucktowne.

Starting a business always comes with uncertainty, especially when you’re leaving behind something stable. But that pivot allowed me to turn a skill and passion into something of my own. Now I get to bring the raw bar experience to events and create something unique for people.

Looking back, that moment taught me that sometimes the biggest growth comes from trusting yourself enough to take a chance on an idea you’ve been holding onto for a long time.

What’s been the best source of new clients for you?

The best source of new clients for me has been word of mouth and Instagram. When people see oysters being shucked fresh at events or pop-ups, it naturally grabs their attention and starts conversations. Guests often ask about booking Shucktowne for their own events after experiencing it in person. Social media also helps me show the atmosphere and quality of what I do, which makes it easier for people to picture having a mobile raw bar at their own event.

Contact Info:

• Instagram: @Shuck_towne
• Facebook: Shucktowne

Image Credits

Rubio’s studios