The “dinosaur” covered in a layer of dust was all Tasha and Jim Rowland needed to see to know they found the perfect spot for their business, Spoonful Frozen Yogurt.
When real estate agent Terry Castor told them there was an old soft-serve frozen yogurt machine – a dinosaur by today’s standards – in the Silverton building left by a previous tenant, they were intrigued.
Although they aren’t using the machine, it wasn’t hard to transition the space into the cheerful turquoise and orange frozen yogurt haven. “We didn’t have to tear down much,” Tasha said. “We just added to what was there.”
The shop will carry six rotating flavors. The 500-square-foot space includes four tables and a bench along the window. There also is outdoor seating.
The Rowlands opened Spoonful Frozen Yogurt on June 1. Since then, business has been steady, with people of all ages coming into the store for a tasty, healthy treat.
Jim, a 1999 Silverton High graduate, and Tasha, who grew up in Hood River, moved to Silverton from Portland last fall.
Tasha, who has spent 14 years working in the service industry as a waitress and bartender, decided she wanted to own her own business in Silverton. She said she loves working with customers but also wanted something with more flexibility, as well as part-time possibilities, once she decides to start a family.
“We wanted to create something accepted throughout community, that was fun and friendly,” Tasha said.
The Rowlands will use the YoCream brand of frozen yogurt mix.
“It’s a Portland brand,” Tasha said. “We’re keeping it local and it has the best quality.”
213 Oak St., Silverton
Open noon to 9 p.m. Tuesday,
Wednesdsay, Thursday and Sunday;
Noon to 10 p.m. on Friday & Saturday.
Initially Spoonful will carry vanilla, chocolate, peanut butter, cappuccino, Irish cream and a berry flavor.
Tasha, who doesn’t eat dairy, plans to sell a dairy-free option made with almond milk. Also, there is the possibility of a sugar-free flavor. Customers can dress up their frozen yogurt with more than 30 choices of toppings, and when they are finished, they take their treat to the cash register to be weighed and purchased. Tasha said she hopes to include local possibilities with the toppings.
“I will use as much local fruit as I can possibly buy,” she said.
“I’m in the process of looking for a farmer to supply the shop with strawberries, blueberries, raspberries and blackberries.”
For the rainy fall and winter months, the Rowlands are planning to mix up their options.
“We’ll incorporate an elaborate hot chocolate menu,” Tasha said. She’ll also put together some desserts with crazy options and mix in some of the frozen yogurt toppings.
“We’ll be integrating it in, but we will primarily do frozen yogurt,” she said. “We don’t want an identity crisis; we’ll just veer towards creating different products.”
There also will be options for customers to build their own smoothies and milkshakes. Customers will fill the container and the employees will blend the ingredients.
“It’ll bring some fun variety,” Tasha said.