Shona’s Café

Shona’s Café Meat pies, cheese, coffee, tea, and beyond

In Britain, Eccles Cakes are traditionally served with cheese — specifically a good aged one. It sounds like an odd comb...
06/16/2026

In Britain, Eccles Cakes are traditionally served with cheese — specifically a good aged one. It sounds like an odd combination until you try it, and then it makes complete sense. Shona's version pairs her flaky, currant-filled Eccles Cakes with cheddar from Domina Dairy, and it's one of those things that reminds you why traditional pairings became traditional in the first place. Alongside it on the sweets counter: Earl Grey Milk Cake, dusted in icing sugar and garnished with a chive blossom. Small batch, made fresh. Come in early — the sweets go just as fast as the pies.

Quick note: The café will be CLOSED this Wednesday and Saturday while we spend some much-needed time with a friend from ...
06/16/2026

Quick note: The café will be CLOSED this Wednesday and Saturday while we spend some much-needed time with a friend from Belfast (it's Craig - from Belfast!). Coffee and baked goods can wait - friends can't. Not to worry - we're open today, Thursday, and Friday this week and back to normal business hours next week.

Come see Craig in the kitchen with us this Thursday!

06/14/2026

Most bakeries start their morning when you start yours. Shona's starts before you wake up. Lights on before 6. Oven already hot. Pastry rolled, filled, and crimped before most commutes begin. We're a small operation. Everything made from scratch, every single day, and that means the morning has to start early enough to make it count.

We open at 6am in Chehalis. Come find us before the day gets away from you.

The Bedfordshire Clanger has been feeding working people in England since the 1800s, originally made for farm labourers ...
06/11/2026

The Bedfordshire Clanger has been feeding working people in England since the 1800s, originally made for farm labourers who needed something hearty enough to last a full day in the field.

Shortcrust pastry, a filling worth the wait, and a tradition Shona has brought to Chehalis. Her version uses beef from Colvin Ranch, raised right up the road in Thurston County. Made from scratch, every morning.

On the June menu now. These bad girls are small batch, so come in early. They go fast.

06/09/2026

When Shona sources an ingredient, there's usually a story behind it. The beef in the June Bedfordshire Clanger comes from Colvin Ranch, a family-owned grass-fed and grass-finished cattle ranch in Tenino that's been on the same land since 1851 — one of the oldest ranches in the state of Washington still owned by the original family.

Five generations in, the Colvins are still grazing their cattle the way the land prefers: sustainably, without antibiotics or hormones, in a way that lets native and even endangered plants grow alongside the herd. Their practices helped contribute to the recovery of the golden paintbrush wildflower, delisted from the Endangered Species Act in 2023.

They also hold a Slow Food Snail of Approval.

So do we.

That's not a coincidence — it's just what happens when two small operations care about the same things. The Clanger post drops later this week. But it starts here.

Most people know pie. Not everyone knows the difference between a hot water crust and a rough puff, and that difference ...
06/07/2026

Most people know pie. Not everyone knows the difference between a hot water crust and a rough puff, and that difference matters more than you'd think.

Hot water crust gives you the dense, sturdy shell of a proper Scotch Pie.

Shortcrust gives you the buttery tenderness of a Bedfordshire Clanger or a Keema Bridie.

Rough puff gives you the flaky, layered drama of an Eccles Cake or a Sausage Roll.

These aren't just different shapes. They're different traditions, different textures, different ways of carrying a filling.

All of them on the June menu at Shona's. We're in Chehalis, open at 6am.

You only walk into Shona’s Cafe a stranger once. Come in twice and you’re part of the family. No hoops, no audience to i...
06/05/2026

You only walk into Shona’s Cafe a stranger once. Come in twice and you’re part of the family. No hoops, no audience to impress, no particular affiliation required, just a willingness to be welcomed, and to welcome others back.

We do more than roll out hand pies and brew a proper cup of tea. We’re building something. A place where everyone belongs. This has been baked into this café from day one.

Pride Month is our chance to celebrate that out loud, and in colour. Come find your table. It’s already yours.

There's a version of this job that involves shortcuts. Frozen dough, pre-made fillings, early afternoon starts.That's no...
06/04/2026

There's a version of this job that involves shortcuts. Frozen dough, pre-made fillings, early afternoon starts.

That's not this.

Every morning, before the doors open, Shona is at the bench. Flour on the board. Pastry rolled by hand. The same way, every single day.

From scratch isn't a marketing line here. It's just what happens before you arrive.

06/01/2026

If you've never had a British hand pie, let us make the introduction.

It starts with pastry, rolled out fresh every morning. Then it gets filled with something made entirely from scratch, crimped shut by hand, and baked until it's exactly right.

No freezer. No shortcuts. Just the real thing.

We're in Chehalis, open at 6am. Come find out what all the fuss is about.

There's no shortcut to this.Every hand pie, every cake, every pastry on the June menu is made from scratch — by hand, ea...
05/28/2026

There's no shortcut to this.

Every hand pie, every cake, every pastry on the June menu is made from scratch — by hand, early every morning. Hot water crust for the Scotch Pie. Short crust for the Clanger and the Keema Bridie. Rough puff for the Eccles Cakes. Each one rolled, filled, and baked to order.

This is what the kitchen looks like before the doors open. We think that's worth knowing.

Address

570 N. Market Boulevard
Chehalis, WA
98532

Opening Hours

Tuesday 6am - 3pm
Wednesday 6am - 5pm
Thursday 9am - 3pm
Friday 6am - 3pm
Saturday 6am - 3pm

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