Electric Opportunities

What started as a pop-up serving up craveable, Southern-style biscuits is shaping up to be one of Wilmington’s most inventive food concepts.

Electric Biscuits was founded by Lizzie Royal, who eventually connected with longtime friend and fellow University of North Carolina Wilmington grad, Holly Phillips, to form the dynamic duo behind the brand.

As Electric Biscuits looks ahead to 2026, the team is building a community-driven culinary brand rooted in experiences, events and delicious food and drink.

At the center of their next chapter is a residency at the 3rd St. Eats commissary kitchen at 408 N. Third St. in Wilmington, allowing Electric Biscuits to serve breakfast every Saturday from 9 a.m. to noon, or potentially even beyond, based on customer feedback. The residency gives fans consistent access to their signature biscuits while also serving as a testing ground for new ideas like high-protein biscuits and protein bowls designed for guests seeking both flavor and fuel.

But the bigger vision goes beyond breakfast.

Electric Biscuits is developing an offshoot called Electric Bistro, a non-traditional concept focused on events, catering, pop-ups and immersive food experiences. They are currently looking for a brick-and-mortar space to house Electric Bistro but aren’t in a hurry to rush into anything.

“We don’t want four walls just to have four walls,” Royal said. “We want a space that supports our ability to host, collaborate and connect.”

That mindset is guiding their search for potential locations, including areas like the Cargo District and other spaces suited for multi-use events.

Phillips is also the owner of Brut & Bougie, a company specializing in wine dinners, educational tastings and custom wine events. She plans to use her wine and event expertise to help craft experiential gatherings under the Electric Bistro name.

Royal and Phillips have always leaned into Wilmington’s creative energy, landing one of their first regular pop-ups at a weekly book club at Burning Pages Bookstore in the Cargo District. And 2026 will push that even further with concepts that blend food, drinks, friendly competition and social connection. Add in pop-ups, backyard gatherings and collaborations with local businesses, and Electric Bistro is positioning itself as more than a catering company; the goal is to be a social hub for experiential events.

Yet in an industry where fast growth often leads to stress and burnout, the team is choosing to grow at its own pace.

The concepts are currently fully self-funded, allowing them to avoid financial pressure from outside investors. Both women intend to keep their day jobs for now, preferring to grow the business slowly and on their own terms. Catering, pop-ups and events are being used to test the market and build capital while protecting quality and creative control.

One of the next steps will be securing a wholesale permit, which will allow them to sell plain biscuits to other shops and retailers, something that will expand their reach without overextending operations.

“We have so many ideas to try out, but we intend to grow slowly and with intention,” Phillips said.

Royal echoed that sentiment.

“Sometimes I’m so excited to share my ideas that I have to remind myself not to speak too soon and give them away,” she laughed. “We’re just two working girls trying to follow our passion and figure out how to turn it into a business.”