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Cool it, sandwiches!



I wish they made candy-coated adjectives. It’s hard to articulate the way certain foods make us feel. Like ice cream. I mean, seriously, aside from the lactose intolerant, who doesn’t like ice cream? And by the way, they make lactose intolerant-friendly ice cream. I know because I’ve eaten it. But I digress. The point I’m trying to make here is that ice cream is fantastic, and there really aren’t words to describe it.

SANDWICH TIME :  Wendle Schoniger and Tami Becker are dishing up perfect summer treats from a new business in downtown SLO. - PHOTO BY STEVE E. MILLER
  • SANDWICH TIME : Wendle Schoniger and Tami Becker are dishing up perfect summer treats from a new business in downtown SLO.

Batch is a new ice-cream-sandwich shop in downtown SLO. Warm and smooshy, these ain’t no frozen bricks’o’stomache. Nope, this is an ice-cream-and-cookie bear hug.

“Everybody loves ice cream. Ice cream is super yummy,” said Wendle Schoniger, who co-owns Batch with her sister, Tami Becker.

Schoniger and Becker have been baking their whole lives; Schoniger is the cookie master and Becker is a cupcake queen. Friends were always gushing about their confections, so they decided to open a shop that would showcase their delectable talents—and what talents they have!

Batch caters to the individual palate; customers can choose from eight different flavors of Doc Burstein’s ice cream and pair it with their favorite cookie (or two or three). Every day Batch offers four standard cookies: chocolate chip, chocolate fudge, oatmeal, and peanut butter; it also offers varying gluten-free and vegan flavors—such as vegan carrot-cake—and a daily special (the “Batch of the Day”) consisting of a special pairing Batch owners think will tickle your taste buds.

Batch opened its doors on June 13, and so far business has been unexpectedly busy—like, lines-out-the-door-and-running-out-of-more-than-400-cookies-in-one-night busy. When I commented that that was a good problem to have, Schoniger smiled and agreed that, while a little embarrassing, it was.

Batch can help satisfy your sweet tooth with a cornucopia of other snacks, too, serving up ice cream on a stick and dipped in chocolate. Or try an “affogatto,” which is espresso over ice cream, topped with whipped cream. If coffee isn’t your cup of tea, try a root beer float. Or if tea is your cup of tea, they have that, too, in addition to lattes. But take heed, coffee connoisseurs: Batch focuses more on ice cream than it does on coffee; they don’t do soy, flavors, or anything too fancy—just the deliciously simple treat of coffee and ice cream.

The ice-cream-sandwiches are good, there’s no doubt about that, but just as scrumptious are the assortment of colorful, chocolate- and candy-coated nuts and such, which include chocolate-covered CornNuts, and chocolate-covered sunflower seeds, which look like edible confetti. Soon, on Friday and Saturday nights from 10 p.m. to 2 a.m., Batch will be serving up late-night mac’n’cheese (because it’s another type of baked food), served in individual-sized pans and perfect for that late-night craving for some soul food.

What’s refreshing about Batch, besides their palate, is the fact that they’re trying to instill a strong work ethic in the youth of the community. Schoniger and Becker, both mothers of high schoolers, were bothered that local businesses shy away from hiring teens. So they decided they want to hire high-school-age kids to work the storefront, and college students to work late-night shifts and day shifts during the school year.

It’s heartening to see such a business as Batch: family owned and operated, with no gimmicks or flair; just a group of really nice people baking up some really tasty treats, because it’s what they love to do.

Batch is at 1108 Broad St. in San Luis Obispo. You can also check out, and follow them on Twitter, @thedailybatch.

Fast fact

Whether you’re looking to gain some new stuff or purge yourself of some old stuff, be sure to check out the inaugural Shell Beach Community Garage Sale on July 21, from 8 a.m. to 1 p.m. Each participating house is asked to donate $5 to the Surf Rider Foundation, and all left-over items will be picked up for donation, courtesy of Goodwill.

For more information, contact [email protected].

New Times Intern Ana Korgan took one for the team and ate an ice-cream-sandwich in order to compile this week’s Strokes & Plugs. Send suggestions to [email protected].

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