Spring Hill Bakery to add retail store at Rippavilla

Nine months after moving their bakery operation to Rippavilla Plantation, Spring Hill Bakery has decided to expand their operations there by opening a retail bread shop there, also.

It will host a launch party from 2 p.m. to 4 p.m. on Saturday, Jan. 28, 2017, and will be sampling some of their new products. The new bakery shop at Rippavilla is currently open 9 a.m. to 4 p.m. Tuesday through Thursday and 9 a.m. to 6 p.m. Friday and Saturday.

While conducting an online survey in October asking Spring Hill residents how the bakery can best serve them, owners Sarah and Corey Gonzalez received an overwhelming response from the city to open a storefront.

However, after months of exploring many different locations, the Gonzalezes determined that none of these options had the character and accessibility that Rippavilla provides for the bakery.

“With loyal customers and wholesale clients in Spring Hill, Thompson’s Station, Franklin, Columbia, and Chapel Hill, it was important to remain centrally located. Additionally, Rippavilla Plantation is the perfect home being named Maury County’s Best Tourist Attraction with rich southern history and a gorgeous event venue,” they said in a press release.

“We have a lot of plans to further serve our community, but for now we are thrilled to offer hot, fresh, out-of-the-oven breads and cookies in Spring Hill’s historic landmark. In addition, we are working with Muletown Coffee and other artisans to provide handmade local products that perfectly compliment our baked goods. We strongly believe in local supporting local,” Corey said.

To learn more, visit springhillbakery.com.

Article by Zach Harmuth from Spring Hill Homepage

 

Generations In The Kitchen Gives Inspiration & Passion For The Spring Hill Bakery

The impact family traditions can have on a persons life takes shape in many ways and that holds true for Sarah Gonzalez, owner of Spring Hill Bakery.

Spring Hill FRESH got a chance to sit down and talk with Sarah about her booming baking business which her, her husband and daughter have been successfully growing over the past few years here in the Spring Hill area. To understand her artistic skills and passion for baking we wanted to know what drew Sarah to the love of baking in the first place. Sarah shared her fond memories of her grandmother, mother, aunts, and sisters in the kitchen prepping, cooking, tasting, talking, and preparing meals, canning and preserving foods for the family.

She learned many of the family recipes and cooking techniques in those years which she carried with her into her very own kitchen. Using only the finest ingredients, Sarah bakes everything from scratch! Her love for traditional and authentic methods of cooking, caring on the family pride, ‘the way it was done back in the day’ have been the foundation to her keeping alive the proven handmade methods her family has passed down through the generations.

Though Sarah loves to cook, it was the introduction her mother gave her to sourdough starter that drew her love to the art of baking. Early settlers in the West relied on sourdough to leaven bread before commercial baking powder and yeast were readily available. All sourdough recipes begin with a starter — a mixture of flour, water and a little sugar. A good starter can last for many years and have been known to have been passed down for years through families and from friend to friend. Sarah recalls her great grandmother during the Great Depression traveled from Missouri to California as a single mother of four children carrying the ingredients for a sourdough starter so she could work as a baker in California. Baking is in her bloodline!

Sarah relocated here from California a few years ago with her family. Her husband Corey was in the music industry and he had a prosperous music marketing and recording studio business. He had been interested in the area for a good while because the music scene in Nashville was still strong even though it was pretty flat in LA and other parts of the country.

He and Sarah were also looking for new opportunities as entrepreneurs and family lifestyle for their daughter which helped them make the decision to move to Spring Hill in 2014. With the baking skills Sarah has and the marketing creativity Corey has…they make an unbeatable team and the proof is in the bread! (pun intended)

The family business is also unique in that they are versatile when it comes to location. They are weekly regulars at the Thompson’s Station and Spring Hill Farmers market and have a bread stand at the Tractor Supply store in Thompson’s Station. In addition, earlier this year, they opened up their first commercial location selling their delectable goods at the historic Rippavilla Plantation in Spring Hill.

As the business has grown, so have the opportunities and possibilities. As word spreads about their fresh artisan breads and goods, the doors for commercial business to restaurants and stores are also opening.  Sarah shared her vision is also to possibly open their own bakery storefront in the near future! Corey and Sarah are considering all their options to grow their small business.

One thing for sure is…the Spring Hill Bakery has won the hearts of folks in the area and Sarah’s fresh artisan breads, Lemon Blueberry bread, Jalapeno Cheddar bread, Cranberry Orange bread, Buttered Knots, Banana Bread, Baguettes, Flourless Peanut Butter Cookies, Chocolate Chip Espresso Cookies and more are delicious for every generation!

Get your breads at…
Spring Hill Bakery
Rippavilla Plantation gift shop 10 a.m. to 4 p.m. Mondays through Saturdays and 1 to 4 p.m. Sundays.
5700 Main St
Spring Hill, TN.
On Facebook
Order Online
Phone: (615) 952-1222

 

Published by Spring Hill Fresh

Food Truck Fridays organizer announces offerings lined up for June 3

The Spring Hill Parks & Recreation Department has announced the vendors for Food Truck Fridays, a new weekly event the Spring Hill Parks and Recreation Department is hosting, that will launch Friday, June 3.

Food Truck Fridays will be a dinnertime event series held at Evans Park, Harvey Park and Port Royal Park from 5-8 p.m. every Friday throughout June and July, and possibly part of August, according to Sonja Rine, recreation manager for Spring Hill’s parks department,.

Organizers are also working on a back-to-school grand finale at the end of the summer in August, Rine said.

The food trucks that have been scheduled for the event series include:

  • Et Voila Bistro & Bakery – French-American cuisine.
  • Buns On The Run – Cinnamon buns, burgers and smoothies.
  • Healthy Grub – Selection of flatbread pizzas, organic salads, wraps, smoothies and more.
  • MoeBetter BBQ and Fish – “You don’t need teeth to eat this meat.”
  • Cousins Maine Lobster – Lobster rolls and other lobster-inspired creations, such as tacos, quesadillas and tots.
  • Southern Jerky Co. – Premium beef jerky and snacks.
  • Kona Ice of Music City South – Shaved ice and ice cream.
  • Padrino’s Pops – Fruity and creamy frozen paletas (made-from-scratch popsicles).
  • Spring Hill Bakery – Spring Hill’s only local-owned bakery, featuring homemade bread, cookies and more.

While parks department staff see the new event series as a way to showcase Spring Hill’s own local cuisine from area restaurants and food trucks like Delta Bound and Et Voila Bistro & Bakery, they also believe it is an opportunity to bring in a greater variety of dining options from outside the city.

Ideally, each of the three parks would have different food trucks that rotate between them every Friday, allowing all three parts of Spring Hill access to a variety of food trucks each week.

Food truck Fridays will serve dual purposes of opening up more varied options for dining and getting families outdoors and into the city’s parks, which is Rine’s primary task as recreation manager for the City of Spring Hill.

“We had talked about it before Earth Day, before the ‘Summer in 3, 2, Fun’ event,” Rine said. “Then people from the neighborhood near Harvey Park who came to the ‘Summer in 3, 2, Fun’ event said it would be so cool if we had food trucks here all the time.

“And it was within earshot of the vendors there at Harvey Park that day, and they said that Nashville had a lot of success doing it. I talked to guys at the TRPA (Tennessee Recreational Parks Association) about food truck Fridays, and they said it’s a real win-win.”

The parks department already has a number of food trucks lined up, but Rine said they are still happy to take more. Any interested food trucks vendors may email Rine for an application at srine@springhilltn.org.

 

Article written by Quint Qualls at Spring Hill Homepage