FOCUS ON SMALL BUSINESS
March 28, 2016 – It’s the early days of another local food company that is in its infancy, but has big dreams about their future.
Ryan Fennessey and Kim Tavino (pictured) are the owners and founders of Sprout Momma Breads which specializes in custom, artisanal bread that use sprouted grains, seasonal herbs, vegetables and fruits — organic when possible — sourcing from local markets and farmers.
To build their name recognition, they have created a Sprout Momma mobile pizza oven and participate at local farmers markets in the area, and are building their following.
This year, they will be at the Farmers Market of Bluffton from 2 to 7 p.m. Thursdays off Calhoun Street in Old Town Bluffton, from 9 a.m. to 1 p.m. Saturdays at Forsyth Farmers Market in Savannah, and from 9 a.m. to noon Saturdays at the Town of Port Royal Farmers Market.
Sprout Momma prides itself on creating custom breads and pizzas for clients’ specific tastes, and sprout only the finest, non-GMO, wheat berries and use their proprietary-blend sourdough starter.
The pair 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.
If you’re a baker, you know all about this popular Southeast Bread Festival, but for those who want to learn more, go to www.ashevillebreadfestival.com.