A family.
Five traditions.
One truck.
Peaks started under a tent in Wolfeboro, New Hampshire. Five heritages (Filipino, French, Italian, Hawaiian, Spanish), a belief that street food anywhere belongs everywhere, and a shave ice program that the state of New Hampshire recently decided was the best in it.
Peaks was never supposed to be a food truck.
It started under a folding pop-up on a Wolfeboro corner.
Our family had cooked together for decades. Filipino lumpia rolled by the hundreds at holidays, French technique passed down through the kitchen, Italian red sauce simmered on a Sunday, Hawaiian shave ice in the summer, Spanish rice on a weeknight. None of it was for sale. All of it was for the people we loved.
In the fall of 2021, we set up a tent, a folding table, and a hope that some of what we fed our own family might feed someone else's. People came. Then they came back.
A tent turned into a truck. A truck turned into a plan.
By the following summer, the tent had become a truck. Regulars had become friends. Our menu had stopped being the food we cooked for ourselves and started being the food we cooked for Wolfeboro, Laconia, Meredith, and every town within driving distance.
The name came from the shave ice, built around the world's highest peaks. Each syrup named for a summit. A little love letter to every place whose cooking had taught us something.
Somewhere in there, we got really serious about the snow.
We never wanted to be the food truck that handed out a blue syrup in a paper cone. So we built the whole shave ice program from scratch. Real fruit. Real herbs. Local maple from up the road, local honey from a few miles further. Twelve signature flavors, each named for a real peak.
Then the state of New Hampshire handed us NH's Best Shave Ice. We haven't slept on our syrups since.
The food is the story. The syrups are ours. Nothing on the plate came from a bag.
The Peaks Family . Wolfeboro, NH
Our family brings five kitchens to every plate.
Every dish on the Peaks menu pulls from somewhere real. These are the five traditions we grew up in, cooked through, and eventually learned to blend into a menu that has no right to hang together as well as it does.
Filipino
The backbone. The Filipino love of loud flavor, slow cooked meat, and feeding people until they protest.
French
The technique. Sauces that actually emulsify. Dough that proves. The insistence that any worthwhile food is made well.
Italian
The philosophy. Few ingredients, used well. Respect for the tomato. Red sauce as a weekend ritual, not a jar.
Hawaiian
The shave ice. The aloha. The understanding that food served outside, in the sun, to people you love, is its own kind of cuisine.
Spanish
The gathering. Tapas culture, paella on a Sunday, the insistence that the table is the point and the food is how we get there.
A short list of non-negotiables.
Made from scratch. Always.
Syrups, sauces, dressings, wraps, all hand made in our kitchen. Nothing gets squeezed out of a gallon jug from a warehouse. If it takes longer, it takes longer.
Local wherever we can.
Maple from up the road, honey from a few miles further, coffee from the roaster down the road. New Hampshire shows up on the plate because it deserves to.
The food is the event.
We don't do filler. Not a side, not a sauce, not a shave ice. If we're on your menu, we aim to be the part your guests still bring up a year later.
Every plate has a home.
Vegan, vegetarian, gluten free, dairy free, little kid, picky uncle, heat seeker. Tell us who's at the table and we'll build a menu that leaves nobody behind.
Named New Hampshire's Best Shave Ice.
Somewhere between the tent and the truck, we stopped treating shave ice like a sideshow. We built twelve signature flavors, each named for the world's highest peaks. We pulled syrups from real fruit, local maple, local honey, real herbs.
The state noticed. We were named NH's Best Shave Ice. The award sits in the truck. The bar for what goes into the syrup has not moved since.
We source local because local shows up.
Our best ingredients come from New Hampshire neighbors who care about their craft the way we care about ours. A short thank you to the makers whose work lives on our menu.
Matras Family Maple
Pure NH maple that sweetens our syrups, our sauces, and more than one of our shave ice flavors. From a family operation that takes their sap as seriously as we take our stock.
Carriage Hill Honey
Local honey that shows up in marinades, dressings, drizzles, and the occasional shave ice upgrade. Raw, unfiltered, and wildly better than any big-brand jar.
Lucas Coffee Roasters
The cold brew on our Sips menu. Small batch, locally roasted, the actual reason our Cold Brew Coffee Slush tastes like anything other than melted ice.
Come eat. Bring your people.
Catch us at a festival, book us for your event, or just stop by the truck when we're out. There's a plate, a cone, and a story waiting.