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.
Sprout Momma has moved into their new shop located off Beach City Road on Hilton Head Island
The Sprout Momma baking crew is officially working from their new digs on Hilton Head Island. While Sprout Momma’s new location is officially open for business, we consider the new place solely as a production bakery for the moment. Please bear with us while we’re adding the finishing touches, but feel free to stop by to see us in action or to grab a loaf of bread. Soon, we will have more seating for those who want a quick bite to eat, along with a display rack of available breads made to order.
If you’ve ever wondered what happens behind-the-scenes when Sprout Momma is preparing for Saturday farmers markets, check out this video! Sprout Momma’s own Ryan Fennessey tells us what type of breads and pastries you can find at the various farmers markets in the Lowcountry and upstate!
Sprout Momma found a home on Hilton Head Island
After years of renting the kitchen from Piggly Wiggly in Coligny, we’re happy to announce that Sprout Momma has a new home on Hilton Head. Our new address will soon be 21 Cardinal Road, Suite 105 — located off Beach City Road on the way to the Hilton Head Airport. Over the next month, we’ll be waiting on permits, knocking down walls, installing equipment and generally making the place pretty for everyone.
Sprout Momma Breads is cooking up a lot of exciting bread and plans for the New Year!
Sprout Momma’s own Ryan Fennessey and the rest of the baking crew have been busy this holiday season. They created traditional gingerbread for Christmas, baked up some delicious brioche and prepared gourmet holiday lunches for local businesses. Watch the video for more!
(This event has maxed out – It is Closed)
Whole Foods and Sprout Momma Breads invite parents and their children to a Kids In the Kitchen program after school at 4 p.m. Monday, October 17, at Whole Foods on Hilton Head Island.
- 2 cans organic garbanzo beans ( you can used dried , just prepare via the package) I drain but reserve the liquid to use later in the hummus .
- 1 head Roasted garlic; whole clove garlic is delicious; I cut the top off; drizzle with olive oil and roast for 20-30 minutes, depending on size. (You can roast as many as you like and store in fridge for all kinds of other uses. It tastes great on Sprout Momma breads with butter or olive!)
- 1 tablespoon curry powder
- 1 tablespoon dried turmeric( If you can’t find fresh, use dried; it’s great for inflammation)
- 1 tablespoon dried ginger ( same thing here, use fresh if possible, great for inflammation and settling your tummy too)
- pinch of salt and pepper
- fresh lemon juice
- olive oil
Kim Tavino and Ryan Fennessey of Sprout Momma Breads will be honing their skills and training in the ancient art of bread making at the renowned Asheville Artisan Bread Bakers Festival from April 16-17.
They will take an advanced course in the sprouting process with renowned bread chef and teacher Peter Reinhardt. They also will take master courses on milling our own grains and baking bread in a wood fired oven.