Caitlin Anderson

My grandma was Italian and made her own pasta and I would help in the kitchen, where I fell in love working with my hands and creating. I lived in Orlando for 10 years and vacationed on Hilton Head Island and when my parents bought a house down here perfect excuse to move to paradise.

I have been baking and decorating cakes for 15 years, and most of it was self taught. I started my hospitality career in Winter Park Camber of commerce as an event planner, as an internship. That internship taught me a lot but soon after I continued with a fine dining restaurant in JW Marriott. Then the love of baking and decorating started at 4Rivers. This is where I was taught decorating at the professional level, not just making cakes for my family. This is where I become deeply passionate about baking and decorating cakes. Next stop for me was at Publix on Hilton Head in the bakery department, where I was a cake decorator. My career at Publix was 4 years.

After 4 years I felt as if I out grew my position and was ready for a more family oriented environment where I knew I could grow with the company, people and also really wanted to learn how to bake bread. I was a frequent customer at the Famers Markets for Sprout Momma, and just so happened there was an opening for a bakery assistant, and jumped at the opportunity to be apart of that innovated company. Once I was apart of the Sprout Momma family, I was hooked! Ryan Fennessey took me under his wing and showed me the ropes of baking bread and the rest in history.


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

Ingredients:
  • 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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