Shona’s Café

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

A sausage roll doesn't start in our kitchen. It starts years earlier, on a patch of restored farmland in Onalaska, with ...
08/20/2026

A sausage roll doesn't start in our kitchen. It starts years earlier, on a patch of restored farmland in Onalaska, with soil that's finally been given the time to do its job.

We source pork raised on pasture instead of concrete. We make and roll out our rough puff pastry by hand, every morning, then bake it off to order. And everyone doing that work gets paid what it's actually worth.

That's everything wrapped up in one hand pie and it’s worth a closer look.

There's a farm in Onalaska hand-watering saplings that won't feed a single pastured pig for another five years. That's t...
08/18/2026

There's a farm in Onalaska hand-watering saplings that won't feed a single pastured pig for another five years. That's the kind of patience behind what ends up in our piggie pie and the sausage roll, and it’s that same intentionality behind everything we do here at the café.

These are the pigs behind our pasties, and you can read about them and a lot of other amazing things Chris and Hanna are doing at Regeneration Acres just down the road from us.

New blog post on our newest supplier, and everything that goes into raising good food properly.

👉 httpshttps://shonascafe.com/blog/the-pigs-behind-the-pasties-meet-regeneration-acres?utm_source=facebook&utm_medium=social&utm_campaign=regeneration_acres_blog

08/15/2026

Duck eggs from Star & Sparrow Farm. Buttermilk from TUNaWERTH Creamery. Stone fruit

sorbet throughout with an extra dollop on top and a sprinkling of candied walnuts. This is not your average scoop.

Watch it come together.

08/13/2026

Meet Megan, the person behind most of the coffee and beverages you've had at Shona's.

She makes her own syrups, works fresh local fruit into the cold drink specials (tomato lemonade, anyone?), and somehow still has time for proper latte art.

Coffee at Shona's is not an afterthought, and Megan a big reason why.

08/12/2026

Our curry pie is hands down a hard-core fan favorite. If you've longed to indulge but aren't a meat eater (the original showcases chicken), give our Roasted Vegetable Curry Pie a try.

What's special about our curry pies: We use a sturdy short-crust pastry on the bottom to soak up all that curry goodness surrounding locally-sourced farm-fresh roasted veg. Then we top it with a traditional, buttery, flakey rough-puff pastry— all made in-house on the daily, of course.

They're in the deli case right now waiting for you. You'll wonder how you ever lived life without it.

08/11/2026

There's a difference between sourcing local and sourcing from someone you're actually friends with, and this one's the second kind. Heidi and Mike Peroni grow blueberries at Boistfort Valley Farm, and they've known each other for years.

This month you'll find those blueberries worked into scones, tarts, salads and other odds and ends. You'll also find a pint of them available to go in the deli case. Supporting a friend who works this hard for this fruit is the whole point.

The Potato Pie was one of the first things on our menu when we opened in 2020, and six years later it's still one of the...
08/10/2026

The Potato Pie was one of the first things on our menu when we opened in 2020, and six years later it's still one of the most-ordered.

Golden potatoes, cabbage, garlic, a garlic and parsley gouda from Domina Dairy and Creamery , and chives, all wrapped in short crust pastry and baked until the top goes properly golden.

It also happens to be one of our best vegetarian options, whether that's the reason you order it or not.

The greens in your salad aren't coming from a warehouse somewhere. They're not trucked in from California. They're grown...
08/06/2026

The greens in your salad aren't coming from a warehouse somewhere. They're not trucked in from California. They're grown at Piece By Piece Farm Piece by Piece Farm in Rochester, and they make their way to us fast enough that you can taste the difference.

It's a small thing, sourcing this way, but it's the kind of small thing that adds up to why our food tastes like it does.

Dine and Dash is back: a summer evening stroll through downtown Centralia, stopping at some of the region's best tables....
08/05/2026

Dine and Dash is back: a summer evening stroll through downtown Centralia, stopping at some of the region's best tables.

This year's lineup includes McMenamins Olympic Club, The Hub Bar & Restaurant, Bodega by OX, The Station LC Coffee Co. powered by Lewis County Coffee Company, and returning champs the The Juice Box.

Every ticket goes toward Kiddin' Around 's Business Academy and Drivers Ed Scholarship, real support for local students and families. 21 and over, and worth the drive.

Tickets here: https://www.zeffy.com/en-US/ticketing/dine-and-dash--2026

Consider this your invitation to get "bap-tized". Thin-sliced roast beef, fresh horseradish, a proper pile of greens, tu...
08/04/2026

Consider this your invitation to get "bap-tized". Thin-sliced roast beef, fresh horseradish, a proper pile of greens, tucked into a bun that's doing its best to hold it all together.

We make all our baps fresh to order using small-batch methods, which means once they're gone for the day, that's it. Grab a friend, come early, come hungry.

Graphic created by our very own Megan Nash 🥰

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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