Shona’s Café

07/07/2026

Behind some of the dishes coming out of the café, there's a creamery in Oakville you may not have heard of.

TUNaWERTH Creamery is a third-generation family dairy. Jessica took over full-time management about a year and a half ago when her parents-in-law, Anita and Peter, retired. Her husband milks the cows. Their kids helps with bottling. They sell direct, skip the middlemen, and distribute to stores and co-ops across Lewis County, Olympia, Tacoma, and Seattle — one of a shrinking number of dairy farms still operating in Washington.

We’re proud to say we source from them directly. Their fresh cow's milk cheese goes into our baps, hand pies, and salads. Their milk goes into the espresso drinks. Their yogurt shows up in the Locavore Granola Bowl and in the Garlic Scape Yogurt dressing.

That's what a local food chain actually looks like — not a label on a package, but a creamery in Oakville, a café in Chehalis, and a chef who knows exactly where her ingredients come from.

07/06/2026

If you're new to Shona's, or long-time fans, we wanted to take a quick minute to explain what "micro-bakery" actually means, because it changes what a visit here looks like.

Everything, and we mean E V E R Y T H I N G, is made from scratch each morning in a kitchen that’s probably smaller than your. One oven. One dozen pastries at a time. One person washing every single dish by hand. So if the case looks a little empty or your order takes a few extra minutes, that's not us dropping the ball, that's just what small, slow, and done-right looks like.

We've had folks ask if we'll ever expand. Honestly? We could. But this space is where the magic happens, and we're not in a rush to trade that in. Come on in, slow down for a minute, and let us take care of you.

07/02/2026

The seasonal summer salad is on — and if you haven't had it yet, this week is a good week.

Right now it's built around fresh veg from local farms, courtesy of our SW Washington Food Hub Harvest Box, purple daikon from Wobbly Cart Farm, dressed in a Garlic Scape Yogurt dressing made with dairy from TUNaWERTH Creamery, and finished with edible nasturtiums. It's the kind of thing that looks almost too pretty to eat, and then you eat it and you're glad you did.

The ingredients change as the season does. That's the point.

On the menu now, Tuesday through Saturday starting at 6am.

06/30/2026

If your long weekend plans take you through Chehalis, here's what's waiting:

🥧 Meat pies and pasties made from scratch every morning.
🥗 A seasonal summer salad composed of fresh veg from local farms and a Garlic Scape Yogurt Dressing that people are genuinely talking about.
🫜 Beet Toast with a poached egg and fresh cheese.
🥣 A Locavore Granola Bowl built on local yogurt and house-made granola.

Tuesday through Saturday, 6am–3pm.

Small batch — the earlier you come, the better your options.

Our producers:
Kirsop Farm
Wobbly Cart Farm
TUNaWERTH Creamery

06/29/2026

Some places take a few visits to feel like yours.

Shona's isn't that place.

It's a British and Northern Irish-inspired micro-bakery in Chehalis — everything made from scratch every morning. Come in once and you'll understand why people keep coming back. And why they keep telling people about it.

Tuesday through Saturday, 6am–3pm.

06/28/2026

06/27/2026

If you travel I-5 between Portland and Seattle, Chehalis is probably a name you recognize from the road signs. It's worth knowing for another reason. Shona's Café is a British and Northern Irish-inspired micro-bakery making everything from scratch every morning — hand pies, pasties, sweets, and coffee — and it opens at 6am.

It holds a Slow Food Greater Olympia Slow Food Snail of Approval award. It's been featured on KING 5. And it's right off Exit #79 - — the kind of place that people who find it tend to tell people about. Come see what the fuss is about.

06/24/2026

You already know Shona sources locally. This week, that got a little more organised. Her first wholesale box from SW Washington Food Hub arrived — ingredients from more than 30 farms across Southwest Washington, all in one coordinated order.

The asparagus is going into a summery salmon tart. The beets onto Michelle's sourdough toast with a poached hen's egg. The rutabaga into the Bedfordshire Clanger (so hot right now!) and Aunt Mary's soup — don't even think about suggesting those come off the menu. The daikon and watermelon radishes into summertime salads that are as good to look at as they are to eat.

This is what local sourcing looks like when it gets a little help. Come in and taste it.

06/22/2026

A friand is a small French almond cake — perfectly-petite, light and moist, made with almond flour, egg whites, butter, and sugar. It’s the kind of dessert that looks simple until you realise how much is actually going on in it.

Shona's version is topped with blueberries from Boistfort Valley Farm, right here in Lewis County — because when a fruit is this good, it deserves to be the whole point.

On the June menu now at Shona's Café in Chehalis. Open at 6am.

06/21/2026

Shona's friend Craig is visiting from Belfast, and he came bearing gifts in the form of Fifteens.

If you've never heard of them, Fifteens are a classic Ulster traybake: 15 digestive biscuits, 15 marshmallows, and 15 glacé cherries, bound together with condensed milk and rolled in desiccated coconut. No oven. No fuss. Just a very good thing that most people outside of Northern Ireland have never tasted.

Craig walked us through the whole thing, and Shona showed up at just the right moment to help shape the log. (Some skills transfer across decades of friendship.)

They're here now — but not for long. Come in and try one while you can. If enough of you fall in love with them, we just might talk Craig into making another batch. 👀🍒🥥