(Photo above: Pisano’s Pizza owner Ed Barbeau | by Jeff Spry)
As the final finishing touches are being made on Tumalo’s new stone tower welcome sign alongside Highway 20, let’s take a moment to touch upon the attractive elements of this quiet hamlet nestled in a sloping hollow between Sisters and Bend.
Invested with a wealth of intriguing shops, restaurants and recreational activities, it’s a perfect indulgence for a half-day detour off the routine path in Central Oregon.
Technically identified as an unincorporated community of Deschutes County, Tumalo is continuing to evolve and define itself as a vibrant town of 500 residents with its own distinct identity.
Whether it’s a sizzling steak dinner at Tumalo Feed Company after a riverside hike at Tumalo State Park, a brick-oven baked calzone at Pisano’s Woodfired following a green-tinted trek around the Tumalo Garden Market for hanging baskets, fruit trees and landscaping plants or just sipping a relaxing vanilla latte while admiring some artwork at Tumalo Coffeehouse, you’re sure to find some surprising discovery to make your day memorable.
Here’s a spring primer of three vital area businesses to explore during your next adventure in Tumalo.
Two Blue Ponies Serves Equine Community
Serving the enthusiastic equine community in the Tumalo area, Two Blue Ponies is located in a quaint, purple-painted cottage on the main downtown drag. This eclectic tack and feed store caters to a varied clientele of trail riders, endurance riders and a herd of amateur and professional equestrian lovers. Owner Michal Bailey opened her business in December 2013 after working for Riding in Style for six years.
“This house was built in about 1905 and was owned by the Cook family,” she said. “This is a great location, the visibility and extensive trailer parking is very important. That makes it really convenient for saddle fitting. I’m an exclusive dealer of specialized saddles for all disciplines and one of the primary things I tend to focus on here at the store are alternative horse products made in America without chemicals or additives.”
Decorating the small historic home is a fragrant array of quality English and Western saddles, bridles, bits, halters, boots, saddle pads, brushes, vitamin supplements and riding apparel, with a pair of canine store managers, Dice and Bogie.
“I also do Youngliving essential oils for horses, people and pets and we’re the only tack store in Central Oregon that offers complimentary foot and back rubs for customers,” she joked. “I stock Total Equine feeds for all levels and stages of growth, from weanlings to seniors. It’s a really top quality feed made by a family-run operation in Texas.”
Bailey was born in South Africa and raised in Pony Club, where she became enamored of fox hunting and three-day eventing. Her background is in multiple equine disciplines and she specializes in sports massage therapy and Reiki techniques.
“I moved to the United States 24 years ago where I worked with sport horses in New York for over 12 years. I moved out here for a change and thoroughly enjoy horse camping, trail riding and cow ponies. I’m a vegetarian who loves cows, how about that? All I ever wanted to do growing up was cut cows. It took me 38 years to get to Oregon to finally do it! I’m just a lover of all things horses, healthy and natural and am pleased to offer my customers alternative approaches for their horses’ happiness and longevity. My goal is to buy and supply product made in the United States with integrity.”
Two Blue Ponies
64625 Cook Avenue in Tumalo
541-389-2188
Secret Recipes at Pisano’s Pizza
Pizza has been often described as the most efficient cheese delivery system ever devised by man and Pisano’s Woodfired Pizza owner Ed Barbeau is a true master of the medium. Barbeau relocated his award-winning pizzeria to Tumalo from NW Crossing in Bend last year and has enjoyed brisk business with the local pizza-loving community.
In late March, Barbeau competed in the International Pizza Expo in Las Vegas, where he entered his secret recipe pizza to a tough panel of judges in the melty, mouth-watering competition.
“It was fascinating, some of the top names in the pizza industry were represented and a lot of them brought recipes that just didn’t work in competition this year,” he said. “Usually these guys are rock stars. It’s put on by Pizza Today magazine and draws approximately 300 restaurants from around the world.”
The intense three-day pizza regalia requires participants to not only get all their food to Vegas intact, but also be able to prep it within a half hour, then cook it hot in a strange oven.
“There are seven main oven types but none of them cook like your own oven back home,” he explained. “There’s a cooking stadium set up in the corner of a very large expo with about 10,000 people a day walking through, all of them pizza shop owners, industry types and chefs so it’s hectic.
“There’s usually a large crowd of Italian chefs with followers all wearing uniforms representing their restaurants. Then you have the New York guys, super aggressive, super proud of their product and convinced they’re gonna win. The competition is fierce. In a previous show, we had an Italian team that came by one morning and shut off all the New York-style ovens, ruining the chances of about five competitors.
“You have maybe 500 spectators watching you perform and you’re on stage, man! I had a nice glass of Pinot Noir I took sips on as I cooked and that kept me relaxed and the crowd interested.”
This year, Barbeau’s pizza entry was a riff off a true Italian appetizer called beef carpaccio.
“What it consists of is thinly-sliced filet mignon served raw on top of a pizza with alfredo sauce. We also used fresh mozzarella and shaved parmesan, then dressed the surface with arugula salad finished with an aged citrus balsamic vinegar along with a great Spanish olive oil. Then garnished it with fried capers, cracked pepper and flaked sea salt.”
His imaginative concoction represented Central Oregon well and took second place in the western region division for non-traditional pizza.
“Judging by the scores, it was a toss-up between first and second and that felt pretty good. We had a good performance, the pizza looked incredible and that’s really what counts. At the awards ceremony, one of the top pizza chefs in the world shouted out to the crowd that the pizza we made was one of the most interesting he’d ever seen. And that was amazing.”
Pisano’s Woodfired Pizza
64670 Strickler Avenue in Tumalo
541-312-9349
Tumalo Coffeehouse Distinctive British Flair
Tumalo Coffeehouse is a quiet, caffeinated retreat from a hectic day or busy morning, with a distinctive British flair set amid its revolving art exhibits and locally-sourced alpaca products.
Owners Amanda VandenBosch and Amanda Tyvoll took over ownership back in July and are part of an abundance of prosperous new businesses dotting the downtown scene.
“The people of Tumalo are really accepting and they’re happy somebody local took over the place and kept that comfortable feel to it,” said Tyvoll.
“Amanda’s role here is two-fold, as all of the hand-made alpaca merchandise we sell comes from her Flying Dutchman Alpaca Ranch. We’ve been working together for 13 years, starting when I first helped run her drive-through coffee stand in Salinas, California. She hired me when I was 15 and when they decided to move to Central Oregon in 2007 to raise alpacas and their children, I followed.”
Vanden Bosch was a regular customer at Tumalo Coffeehouse over the years and when the previous owner was ready to sell, she approached her to see if there was any interest. The two Amandas joined forces and purchased the business in 2014. This year they are celebrating 20 years in the coffee game.
Tumalo Coffeehouse features a full menu of espresso drinks, smoothies, Metolius teas, Humm Kombucha, house-made chai and an assortment of savory breakfast sandwiches, baked muffins, cookies, scones and brownies, along with custom-made lunch wraps, salads and soups.
“All the baked goods are cooked fresh daily, along with specialty items created by our well-known pastry chef, Lois Johnson,” said VandenBosch. “Each month we offer a flavor theme, May being an orange month, with orange macaroons, orange fudge, orange icing and orange muffins.”
In addition to their beverage selection they also sell a bundle of handwoven alpaca rugs, yarn, socks, scarves, hats and mittens.
The raw fiber from VandenBosch’s farm is sent to her Spring Harvest Fiber Mill in Washington for careful processing.
As customers sip Italian sodas and cappuccinos, they can also absorb a rotating variety of visual arts displayed on the walls.
“We have a three-year wait list for artists who want to present works on our walls,” said Tyvoll. “Every two months we switch out the art, ranging from photography, oils, pastels and watercolors. It’s really art from our regular customers who want some exposure and we’re happy to promote them.”
For the Amandas, being integrated into the Tumalo community is an important ingredient to their success.
“Our customers have become like a big family to us,” they said. “We love coffee and being able to assist people to be more creative and fulfill special orders with surprise, themed cakes and custom baked goods. One of our customers just turned three and we made him a tractor cake and he loved it. Seeing his smile makes our job all the more joyfully fulfilling.”
Tumalo Coffeehouse
19855 4th Street #101 in Tumalo
541-678-5696
