Commencement Bank expands to Enumclaw

Commencement Bank, which has been offering a full line of personal and business banking services since its 2006 inception, is expanding to Enumclaw.

Commencement Bank, which has been offering a full line of personal and business banking services since its 2006 inception, is expanding to Enumclaw.

The local effort will focus on generating loans and will be managed by a familiar face. Kirk Parce, commercial loan officer, joins Commencement Bank at the vice president level. He has worked in the industry since 1988, most recently at Kitsap Bank in Bonney Lake. He previously worked in Enumclaw at Mount Rainier National Bank.

Parce will work out of Commencement Bank’s office at the intersection of Myrtle Avenue and Cole Street. The office is expected to open for business June 2.

Parce specializes in business development and portfolio management in the south King County area.

“We have been looking for a lender like Kirk for a long time,” said John Manolides, Commencement Bank’s chief credit officer. “As we continue to grow we want to expand our team by hiring individuals that have experience in our neighboring communities. Kirk’s expertise in lending along with his strong ties in south King County made him the perfect fit for the position.”

Commencement Bank, headquartered in Tacoma, was formed in 2006 to provide traditional, reliable and sustainable banking in Pierce County, south King County and the surrounding areas.

Address: 1186 Myrtle Ave., Enumclaw

Hours: 8 a.m. to 5 p.m., Monday through Friday

Phone: 360-625-0660



The crew from Enumclaw’s Olson’s Meat once again received the Golden Platter, awarded to the all-around grand champion at the Northwest Meat Processors Association annual convention.

Olson’s was honored during the 2014 gathering, which took place March 27-29 in Pendleton, Ore.

This year’s competition consisted of 14 categories and 186 entries from Washington, Oregon, Idaho, Northern California and Montana.

The Olson family took grand champion honors for its slab bacon, boneless ham, fermented sausage and fresh North Country sausage; won reserve grand champion for specialty bacon, boneless ham, beef jerky, hickory honey ham, pastrami and smoked whole turkey; and received champion honors for its summer sausage and chicken mango fresh link.

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