Hi, I’m Linzie, the owner and operator of Pelz. 

I grew up in Juneau, AK, and if you’ve  spent any time there, you’ve probably heard about the iconic Pelmeni restaurant in the heart of downtown. When I moved to Missoula in 2013, I knew I wanted to be a part of this community, and after a few career switches, I found my niche. Pelmeni are a largely undiscovered food, but where they are known, they are loved. Once you try Pelz, you’ll understand. 

Growth through agriculture

Pelz prioritizes using local ingredients. After hand making thousands  of pelmeni, it became apparent that this wasn't going to be a sustainable business model to grow with. In February of 2024 Pelz was awarded a Growth Through Agriculture grant through the Montana Department of Agriculture, which assisted in purchasing a high volume Pelmeni machine. These value added grants help local manufacturing businesses turn raw food into ready to eat food. This will allow Pelz to continue focusing on sourcing local ingredients whichever way we chose to expand. Although Pelz doesn't have a set plan right now, this machine has opened the door to endless possibilities for this little biz. Future endeavors could include wholesale, a mobile food business, or a brick and mortar. Follow along to see which direction we go!

Alaskan Style Toppings

Our pelmeni are served with butter, red wine vinegar, Sriracha, curry powder, cilantro, sour cream and a slice of rye bread. Pelz is modeled after the small pelmeni shop in Juneau AK, that uses these same toppings. Pelz comes standard Alaskan style, but you can always opt out of a topping, or opt in to the dairy free butter and sour cream.