A new bodega-style store called Ollie’s Kitchen opened Jan. 30 in southwest Redmond to fill a variety of culinary needs, from ocean rolls to six packs and from fresh-made sandwiches to traditional convenience store candy bars.

Rudy’s Markets Inc., the company that owns the Oliver Lemon’s stores in Terrebonne and Sisters and Newport Market in Bend, opened at 1205 SW Indian Ave., the former home of Tate and Tate Catering. The location will also serve as the company’s central kitchen where food can be prepared and shipped to Rudy’s other Central Oregon groceries.

A day after it opened, shoppers had already found out that Ollie’s gets a delivery of ocean rolls from The Sparrow Bakery in Bend on Mondays, Wednesdays and Fridays. On Jan. 31, the store sold 35 of the sought-after pastries, according to company officials.

Rudy’s Markets CEO and president Lauren Redman said after opening the new store, its clear how much of a desire there is for fresh and fast food — as well as less healthy pastries. She said the company carries ocean rolls at their stores in Terrebonne, Sisters and Bend, but Ollie’s is one of the few places to find them in Redmond.

The new store sells a variety of house made grab-and-go meals like salads, wraps and sandwiches made on Sisters Bakery bread. Meals produced in house, like macaroni and cheese or chili, can be picked up and heated at home.

Ollie’s has a variety of other traditional grocery products such as breads, candy bars, ice cream and more. They also sell beer and wine.

The company’s COO Joe Anzaldo said the store sold 13 bottles of wine on opening day. He said the goal is to make it easy for residents to pick up their staples along with something fresh, fast and healthy to eat.

“The convenience makes a lot of sense,” he said. “You’ve got a lot of people working, they are busy. Kids after school. They are in a hurry these days. A lot of people don’t want to walk through a 50,000-square-foot store to get a salad and a drink then go through a self scan and walk out,” Anzaldo said. “Here you pull up, you walk in and you are out in one minute.”

Redman said the company started using the southwest Redmond kitchen three months ago, before deciding to convert some of the extra space into a retail location. Since it opened Jan. 30, Redman and her colleagues at the employee-owned store have been getting plenty of suggestions.

“We are able to really adjust and take suggestions and run with them. We have a great team there in the kitchen, and now it is just fine-tuning what we are doing,” Redman said. “Keep the suggestions coming is what I would say.”

On Jan. 31 Anzaldo was greeting customers and running the register. He said if Ollie’s Kitchen turns out to be popular, there is potential to open more such stores in Central Oregon. So far, so good.

“It has doubled our expectations already,” Anzaldo said. “The response has been crazy. Everybody is like ‘Thank you so much, we love it.’”

In its first couple weeks the store will be open from 7:30 a.m. to 6 p.m. Monday through Friday, though hours may change in the future.