’Wiches

’Wiches owner Pat Hingst, a 2000 Lapeer East Grad, stands inside of his new sandwich shop in Oxford. ’Wiches serves a variety of homemade salads, soups, bagels, cream cheese and, of course, sandwiches. OXFORD — Fresh ingredients, unique taste combinations and friendship are behind a new sandwich shop in downtown Oxford.

’Wiches, located on the corner of M-24 and Washington in Oxford, is the creation of Lapeer East High School alumni Pat Hingst.

“It’s been a goal for the last seven years,” said Hingst of owning his own restaurant.

’Wiches, which opened last Tuesday, serves a variety of homemade salads, soups, pizza and of course as the name implies, sandwiches.

After graduating from Lapeer East in 2000 Hingst attended Michigan State University, where he majored in Hospitality Business.

Hingst, who lives in Royal Oak, took a position with BD’s Mongolian Grill when he graduated from MSU in 2005. Last spring when the company offered him a promotion that would have included a move to Virginia, Hingst, who didn’t really want to leave the state, did some serious thinking.

“I decided to do this instead,” he said. “If I was going to be working 100 hours a week, I wanted it to be for myself.”

Hingst took the idea of his sandwich shop to two of his high school buddies and fellow 2000 Lapeer East grads Matt Dube of Lapeer and Rew Michalowski of Olivet and the three formed PB&J LCC of Michigan.

Hingst, who took on the role of owner and operator of ’Wiches, spent the summer months searching for locations, perfecting recipes — including one of homemade, stuffed bagels — and developing a business plan.

When ’Wiches’ current location at 40 N. Washington became available in June, Hingst knew he’d found the perfect spot for his sandwich shop, adding that nowhere else in downtown Oxford serves breakfast, and there are very few non-chain restaurants in the area to find lunch options.

Although ’Wiches has only been open for a little more than a week, Hingst said business is going great.

“It’s been busier than expected,” he said.

He attributes ’Wiches’ immediate popularity to the fresh ingredients — “I focus on local produce,” he added — and his original recipes.

“If I didn’t love it, it wouldn’t be on my menu,” he said. “Everything is flavorful (and) homemade.”

A customer favorite so far is the turkey choke sandwich, which includes turkey, spinach artichoke spread, Swiss cheese and tomato served on homemade bread. Another favorite is the roast beast. Also served on homemade bread, it includes roast beef, caramelized onions, provolone cheese and horseradish aoli, which Hingst said is a variation on homemade mayonnaise.

’Wiches also offers CYO (create your own) pizzas, including a glutenfree version, cream cheese creations including feta, bacon and chive and jalapeno versions, hearty soups and chili and breakfast sandwiches.

The medium-sized restaurant has a deli feel. With red walls, a large chalk board menu and a mixture of bar stools and tables, Hingst said it will be easy for ’Wiches to grow, location wise.

“I designed this in mind of building up a brand,” he said.

Part of that brand is a selection of T-shirts with clever sayings, which are worn by the staff of a dozen employees and available for customers to purchase.

Another gimmick Hingst said is the restaurant’s wall of fame and shame, featuring photos of people who have attempted to eat the Wicked ‘Wich — a four-and-a-half-pound sandwich topped with a pound of turkey, a pound of ham, 12 slices of bacon, garlic aoli, lettuce and tomato on a 12-inch honey white homemade roll — in under 30 minutes and 3 seconds, the current record, held by Hingst.

Taking the challenge costs $15, but if customers complete it they will get a T-shirt and a $25 gift card to ’Wiches.

Even more rewarding than eating a four-and-a-half-pound sandwich in a half hour, said Hingst, is hearing customers rave about his food.

“That’s my shining moment,” he said.

Another shining moment, said Hingst,is seeing something he wrote on paper become a reality.

“Being my own boss (and) knowing everything I do produces something,” he added is rewarding.

And Hingst is hoping it doesn’t end with ’Wiches.

“My ultimate goal is to own an upscale dining and entertainment (venue),” he said.

For now, however, he’s focused on ’Wiches.

’Wiches is open 7 a.m.-9 p.m. Monday to Thursday, 7 a.m.-11 p.m. Friday-Saturday and 8 a.m.-9 p.m. Sunday. Details: 248-572-4790 or www.wichesrestaurant.com.