Photo Credit: Chaunce M. Shrewsbury; Photo Caption: Kyle Berrett (21), Ashlyn Heagle (20), and Myles (4 months), pose outside the soon-to-be, "Myles Pizza Depot"
Photo Credit: Chaunce M. Shrewsbury; Photo Caption: Kyle Berrett (21), Ashlyn Heagle (20), and Myles (4 months), pose outside the soon-to-be, "Myles Pizza Depot"

Near the old train track on the road to Elbe by The Eagles’ Club and overlooking the town’s valley sits a little red building which will soon don the name Myle’s Pizza Depot.

Within the next few weeks Eatonville will host a new pizza joint, filling a void since Bertoglio’s Pizza’s departure last year. Myle’s will introduce in-house recipes made from scratch. The business will use locally grown and produced ingredients and also touts a gluten-free option.

The new business is owned and will be ran by 20-year-old Ashlyn Heagle and 21-year-old Kyle Berrett, daughter and soon-to-be son-in-law of Scott Heagle, the owner of Shaken Bar Room and Bistro located on Mashell Ave. near the Eatonville Visitor Center.

Myles Pizza Depot is leasing Bertoglio’s old location, but has reinvented the space. The building has been renovated with state-of-the art equipment and the exterior’s been reimaged. The new business has repainted the building red with a black accent and has installed white trimming. A black cutout of an old locomotive will be displayed behind the establishment.

In an effort to showcase the significance of railroads’ historical regional role, artistic callbacks to the past will be added to the structure.  

“The (front) center will have a map of the original Tacoma Eastern Railroad stops,” Scott Heagle said in an interview with The Dispatch. “It’ll show all the stops, even the ones that aren’t there anymore because there are some towns that aren’t even around (today).”

Scott Heagle also stated that the business’ displayed hours will represent arrival and departure times of an old train depot.

According to Scott Heagle, the Mt. Rainier Railroad is working to move its boarding depot, currently based in Elbe, to Eatonville along the tracks near the Lynch Creek Quarry. The quarry and soon-to-be railroad depot are located off Weyerhauser Rd. passing north along Myles Pizza Depot’s eastern roadside.

Weyerhauser Rd. provides the only access to the quarry and the future Tacoma Eastern Railroad depot. Tourists and patrons headed toward the railroad will inadvertently cross the train-themed pizza joint every time.

“People going to the train will drive right by,” Scott Heagle said. “Which plays into the theme and idea.”

Adding to the establishment’s theme, each menu item will be named after a real-world train. Ashlyn Heagle will be doing some research for specific titles says Scott Heagle.

Scott Heagle and wife, Nichole, have been in business for a long time.

“We’ve been in business for ourselves for 23 years,” Scott Heagle said. “We’re helping them open the business, but this is 100% theirs.”

The Heagle family has lived in Eatonville for decades. Scott Heagle’s father served on the Washington State Patrol mountain detachment and his grandfather ran the old brick plant in Clay City. His daughter also grew up in town.

Ashlyn Heagle recently moved back to Eatonville after living in South Hill for a short time with her fiancé and four-month-old son, Myles, the new pizza joint’s namesake.

Berrett, Ashlyn Heagle’s fiancé, grew up in South Hill, but has regularly visited Eatonville for fishing trips near Mineral Lake.

“I used to drive up to Mineral Lake where I go fishing,” Berrett said in an interview with The Dispatch. “I haven’t really gone fishing in the last year though because we’ve been super busy.”

Graduating in 2017, Ashlyn Heagle and Berrett, are enthusiastic about their new business venture so soon after high school. The community has been super supportive says Berrett.

“I’m excited,” Berrett said. “I’m excited to see what we can do.”

The young couple met at Pizza Time in South Hill where they both worked for over three years. Ashlyn Heagle worked in management and Berrett worked delivery during his tenure.

Ashlyn Heagle says she is positive their business will be met with great success.

“We’re just excited to have pizza in the town,” she said in an interview with The Dispatch. “Everything is house-made so I think it’s going to be a lot different than other pizza places.”

Probably the biggest edge Myles Pizza Depot will feature is their home-made recipes and their fresh-served policy, says Scott Heagle.

“What you would consider local competition doesn’t make anything in-house,” Scott Heagle said. “It’s fresh, but it’s brought to them by another company.”

All of his daughter’s company’s products will be produced by them, for them, added Scott Heagle.

Ashlyn Heagle prided herself on her policy of made-to-order pizzas only. “It’ll be made to order so it’s not like Little Ceasar’s, sitting in the box for a couple of hours,” she said.

The new pizza joint will also offer a take-and-bake option for those whom live further away so that people can enjoy their pizza nice, fresh and hot.

Pizza, wings, salads, cheese bread and bread sticks will be available immediately when Myles Pizza Depot opens. Initially they will provide take-out only, but will soon incorporate delivery throughout Eatonville. Long-term goals include a brand-wrapped car for food delivery and eventually beer delivery when Ashlyn Heagle turns 21.

Myles Pizza Depot has plans to introduce a lunch combo for High School seniors, local business owners and truckers. The business offers spacious parking perfect for accommodating trailers, trucks and RVs.

The location doesn’t offer much room for indoor dining; however, a large field is located directly behind the building for picnics. Outdoor tables are also placed under a row of trees near the venue and watching the planes fly overhead adds impressive scenery says Berrett.

The family had hoped to be open by now, but some health department delays have occurred due to the coronavirus.

“Half their staff that would normally be working on this are focused 100% on this virus thing,” Scott Heagle said. “There is normally a 10-day turn around and they are running on about a 15-day turn around.”

The shop’s signage should be up and the health department paperwork processed this week according to Scott Heagle. An opening date will be soon after.

Ashlyn Heagle says she’s enjoyed watching the building transform into what it is now and looks forward to a bright future. She and Berrett will be focused in the years to come on creating a stable environment. Heagle states that she hopes to one day pass the business onto their son, Myles.