Spring Hill Bakery Grand Opening Rises to the Occasion

spring hill bakery

On Saturday March 5th, 2016 bread lovers in Spring Hill and surrounding areas gathered for the official grand opening of the Spring Hill Bakery at Rippavilla Plantation.

The grand opening kicked off at 1:00 p.m. for restaurants and businesses then at 2:00 p.m. for the general public. Spring Hill resident Sarah Gonzalez owner of Spring Hill Bakery recalls always being around the kitchen when she was six helping stir cookie dough or peeling carrots for her mother. All that work paid off in a big way as she is made a huge impact on our community in a short time living here.

Spring Hill Bakery will have an array of freshly baked goodies including samples of their NEW Rippavilla Rose, named for Spring Hill’s historical landmark Rippavilla Plantation.

The Cinnamon twists were pretty much gone by 3:00 p.m. as this reporter managed to grab one of the last 3 left. “Ha-ha! Those are definitely our best sellers! I’m sure they were gone quickly, but almost everything was sold in under two hours”, said owner Sarah Gonzalez.

[images_grid auto_slide=”no” auto_duration=”1″ cols=”three” lightbox=”no” source=”media: 104738,104739,104740″][/images_grid]

“We made more than 350 items to sell, and ended up with just a few items left!  I’m still surprised by how many people came out to support our little bakery.  It just makes me so grateful for this community,” added Sarah.

A successful Vines & Vintage event at Rippavilla for Spring Hill Bakery led to some discussions with the Rippavilla board members about baking in their kitchen.  “My husband Corey began chatting with some of the board members about possibly baking in their kitchen for Swanky Plank, and the idea came up about possibly baking there full time.”

“After a very successful holiday season, Board Treasurer Corrine Tomlinson approached me at my weekly bread stand at Tractor Supply in Thompson’s Station and asked me to submit a business proposal, and things just fell into place”, said owner Sarah.

[images_grid auto_slide=”no” auto_duration=”1″ cols=”three” lightbox=”no” source=”media: 104742,104743,104744″][/images_grid]

With the move to Rippavilla Plantation Sarah and The Spring Hill Bakery will now be baking in a full commercial kitchen. This will allow them to sell to local restaurants and stores who sell locally made products.

“We’d been looking to move the bakery to commercial for some time, but nothing was the right fit.  Because they’ve been so enthusiastic about us, and because we can really help each other out, it’s a great match.”

Sarah will be baking at Rippavilla four days a week. All the products will be available in the gift shop. They will also continue to sell at the Thompson’s Station Farmers market and offer online orders at www.springhillbakery.com with free local deliveries on orders of $35 or pickup at Rippavilla.

[scroller style=”sc1″ title=”More Spring Hill News” display=”cats” cats=”75″ number_of_posts=”6″ auto_play=”5000″ speed=”300″]