The owner of the Rudeboys food truck is making the transition from mobile sandwich-making to stationary bread baking.
Matt Melvin has moved into Log Cabin Bakery in downtown Billings, expanding his Rudeboys operation into a dedicated space that includes a bevy of professional bakery equipment.
"We're pretty excited about it," Melvin said.
Melvin has long baked bread in his truck and sold sandwiches. His plan with the bakery, which will retain the Rudeboys name, is to bake craft and specialty bread wholesale, selling it to grocery and natural food stores around town.
The hope is to eventually expand the wholesale bread operation to reach towns south of Billings, like Hardin, and into communities in northern Wyoming.
"That's the big dream. Right now, we're just trying to figure out how to turn the ovens on," he quipped.
The bakery's storefront at 2401 Second Ave. N. will be used to sell bread and other goods to customers. In the coming months, Melvin hopes to open a bistro in the bakery, where he'll make food from scratch and draw in customers from the surrounding neighborhood and community.
Log Cabin, which closed shop last month, has sat on its corner of downtown Billings for decades in what used to be the old city fire house. Owner Helen Brown made the decision to close after health issues and stress related to the job made the bakery too difficult to manage. She had worked there for nearly a decade and purchased it outright last year.
Brown searched for a month to find a buyer after she realized she couldn't continue. No one ever made a serious offer, and so downtown developer Mike Schaer, who had initially sold the bakery to Brown, offered to buy it back. He also retained ownership of the Log Cabin name.
Schaer loves the little bakery and was eager to find an owner who would take up the mantle. Melvin approached Schaer a few weeks ago when he heard about the vacancy.
"We were always hoping to make that transition (from food truck to store front)," Melvin said. "We were really successful this summer, so we ended up taking that leap a little sooner."
Schaer was excited to find someone who was serious about baking and who had a viable plan for a business there.
"I just wanted the bakery to keep going," he said.