New bakery offers coffee, sourdough bread, and treats
Ruthie and Dylan Stendal opened their espresso and bakery about three weeks ago,and they're producing delicious treats and sourdough bread. (Berl Tiskus/Leader)
The smells of baking bread and cinnamon mixed with whiffs of good coffee greet customers as they enter Stendal’s Espresso and Bakery on Third Ave. W. in Polson. Then they see crusty big rounds of sourdough bread and a case filled with cookies, scones, cupcakes and enormous cinnamon rolls, just begging to be eaten.
“Everything we offer, I’ve invented,” said co-owner Ruthie Stendal.
She and husband Dylan Stendal opened their bakery about three weeks ago. A bakery has been Ruthie’s dream since she was child so after they married last year, they decided to make the dream a reality.
“I was one of the first in my family who aggressively likes baking,” she said. Since she was homeschooled, she had more time to practice and perfect her culinary skills.
Waking at 4:30 in the morning, the Stendals arrive at their shop early to get cookies and scones mixed and cinnamon rolls rising. The young couple splits the workload. Ruthie bakes; Dylan keeps the tables neat and fills orders; and they both make espresso, run the till and greet customers.
“He’s the taste tester, too,” Ruthie said.
Using a sourdough starter that’s been around for a long time (“the best kind”), Ruthie “feeds” her starter two days before she uses it. She bakes 12 to 30 loaves of sourdough bread each Thursday and Saturday. They keep the batches small so “it tastes like it should.” That goes for all their baked goods, too.
As far as new items go, Ruthie is concocting a savory cheddar, chive and bacon scone, but says the recipe isn’t quite where she wants it to be. The Stendals also plan on offering cherry-flavored baked goods for the Flathead Cherry Festival.
In addition, the Stendals offer espressos, Lotus drinks, Italian sodas and teas, either hot or iced. The shop is located at 5 Third Ave. W., and open 8 a.m. to 2 p.m. Tuesday through Friday and 9 a.m. to 2 p.m. on Saturdays.
Hot tip for those who love fresh baked goods: get there early because they’ve sold out of everything every day since they opened.