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.