Sprout Momma’s bakery is off the beat and path but that’s how we like it! We are one big family, with our staff and customers ,the Bakery will be your second home once you come in and experience the Sprout Momma way. Our breads are a new take on old world bread making. All the locals have fallen in love with our staff, breads, and grab and go food.

We have recently started preparing breakfast and lunch sandwiches, using our artisan breads. We have other options including, deli prepared salads, vegan cheeses and soups. Our local bakery also provide all kinds of cakes from wedding cakes to kids birthday cakes. Sprout Momma also does catering, nothing is to big or too small for us. We can do sandwich trays for a business meeting or lunch in to full catered events such as weddings or your next holiday party. To spice things up in catering we have recently bought a rolling wood fired pizza oven.  We can hitch it up and bring the party to you. Sprout Momma will handle each and every detail, and will take care of you, your event, and even your dishes.

Kim Tavino

I credit sunny Hilton Head Island for introducing me to the food business. I moved here in 1979, and worked at one of the local seafood restaurants. By 1982, we opened the second Italian restaurant on Hilton Head, called LaPola’s. With a lot of hard work, we made the restaurant a success, and by 1992, we added a seafood restaurant called Kingfisher.


Ryan Fennessey

I am deeply, extraordinarily obsessed and consumed with BREAD. This simple, old-fashioned five-letter word courses through my veins, keeps me up all hours of the night and enlightens my spirit.

My story with food actually begins when I was a baby. My parents owned restaurants on Hilton Head Island in the ‘80s. While balancing me on her hip, my mother seated guests and hurried waiters and busboys.


Caitlin Anderson

I am originally from Indiana, went to University of Central Florida, Rosen College of Hospitality, and studied abroad at Florence University of Arts in the Italian gastronomy and culture in Tuscany, Italy. Finished at University of Central Floria with a bachelors degree in hospitality and Management.

My passion for baking and cooking stems from my mother and grandma, they have always been great cooks and bakers and wanted to follow in their foot steps.