Just months after its debut, a new vegan ghost kitchen in Wilmington has closed.
 
Stairway to Veggin’ owners Angie and Matt Barrell first built a fan base for their vegan fare in the Triangle, where they operated Stairway to Veggin’ as a tie-dyed food truck during the pandemic. When the couple moved the business to Wilmington earlier this year, they tweaked the concept to operate out of a commissary kitchen off Castle Hayne Road, allowing Angie Barrell more space to create scratch-made, plant-based cuisine.
 
Open for pick-up on weekends, the vegan eatery offered a rotating menu of Angie Barrell’s creations including homemade meat and cheese substitutes in charcuterie spreads and vegetable-based mains. Recently, the menu had featured brunch dishes like the Glazed & Confused, with a crispy plant-based chicken cutlet sandwiched between halves of a house-made glazed donut.
 
The Barrells shared the news about their decision to shutter the business for the summer in a May 7 Facebook post, citing rising prices as the reason for the break. In the post, they said they hope to relaunch Stairway to Veggin’ this fall. In the meantime, the couple is moving to the mountains of western North Carolina to manage a new glamping community for the summer.

Attempts to reach the Barrells for further comment were not immediately successful this week. 
 
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