Sprout Momma Breads Served at James Beard Foundation Dinner

Sprout Momma’s black bamboo baguettes were recently served up during James Beard Foundation’s Hilton Head Surf and Sand dinner in New York.

The dinner featured cuisine representing Hilton Head’s vibrant dining scene featuring Lowcountry flavors from Clayton Rollison of Lucky Rooster Kitchen + Bar, Chris Carge of Poseidon, Andrew Carmines of Hudson’s Seafood House on the Docks, Brandon Carter from FARM, Tim Nelson from The Porch at Beach House and Nick Unangst from SERG Restaurant Group.

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Sip & Savor

Join Hilton Head Distillery and Sprout Momma for a special Valentine’s Day dinner from 5-7 p.m. Wednesday, Feb. 14th. The cost is $27 per person or $50 per couple. Make reservations by 4 p.m. Feb. 12 by calling 843-686-4443.

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Sprout Momma Featured on ‘Eat It and Like It’

(Published on EatItandLikeIt.com)

By Jesse Blanco

Kim Tavino and her son Ryan Fennessey have sprouted an empire – literally. Like the launch of many successful businesses, the idea of Sprout Momma Breads germinated around a kitchen table. Kim, who has owned restaurants in the past, is a personal trainer and encourages her clients to eat nutritious bread containing sprouts.

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New Year Recipes

Ahhhh the holidays … There’s one last celebration — New Years. Traditional New Years fare — such as Hoppin’ John — is supposed to bring good luck and collard greens brings good fortune. This one has a twist because its vegan. Here goes:

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Holiday Menu

All orders must be received by December 18th

Holiday Breads

Pull Apart Wreaths: $36
Petite french rolls married together to form a holiday wreath or tree

German Stollen: $10
Traditional Christmas fruit bread

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Holiday Recipe: Sprout Momma Stuffing

  • 1 loaf sprout momma sourdough bread
  • 1 loaf sprout momma herb de provance bread (about 1 1/2 lb. each, cut into 1/2 inch cubes…I leave these out over night to dry out )
  • 3 cups butternut squash, cut into 11/2 inch cubes
  • 3 Tablespoons olive oil
  • 2 teaspoons sea salt — more or less to taste
  • 1 teaspoon cracked black pepper — more or less to taste
  • 2 sticks vegan butter (16 tablespoons)
  • 1 vidalia onion
  • 5 cloves of garlic chopped
  • 4 stalks of celery
  • 2 heaping tablespoons of fresh thyme ( you can use dry as well)
  • 1 bunch of fresh sage
  • 1 carton of organic veggie  stock (or use your own)


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Meet the Baker

Sprout Momma is excited to introduce our new baker Caitlin Anderson, who has extensive experience working in bakeries. She specializes in sweet treats, so don’t be surprised if you notice something new on our menu.

Vegan Cheeses and Vegan Mayo

It’s been a busy, long, hot summer with lots of travel and fun. Now, it’s time to roll my sleeves up and experiment in the kitchen again. I have been tinkering with the recipes below for the last few weeks, and I am very excited to share them with you!

It’s been fun and enjoyable making vegan cheeses — which we will sell at our shop soon. The following two are very easy for you to try. The first is almond cheese; it’s soft, spreadable cheese that’s slightly sweet and wonderful when matched with Sprout Momma brioche — what an elegant pair!

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