It’s been a long journey for Spring Hill Bakery, from its beginning at Tractor Supply in Thompson’s Station to Rippavilla Plantation and now their permanent home at 309 Hardin Alley, Spring Hill.
Spring Hill residents, Sarah and Corey Gonzalez, moved to the area in 2014 from California. It wasn’t long before Sarah and her delicious baked treats garnered a following. She says, at times, customers would waiting for her in the Tractor Supply parking lot when she started selling bread from her car (which eventually moved to a trailer and then a tent). Soon after, space at Rippavilla Plantation became available and Spring Hill Bakery began operating from the historic site in March 2016. At the Bakery’s grand opening at Rippavilla, 250 customers waited in line to purchase bread with customer driving even a few hours away and they sold-out in two hours.
Quickly outgrowing the space at Rippavilla the couple set out to find a new location. They looked at 36 locations as they continued to sell their bread at the Thompson’s Station Farmers Market and Tractor Supply.
We stopped by to see the new location where Sarah says she’s trying to provide the Norman Rockwell experience of bakeries with passed down recipes from family members and everything is made in-house. Spring Hill Bakery will continue to offer bread, gourmet toast, cookies, cinnamon rolls, cream cheese rolls and soon they will have a new offering of cakes. The bakery is still finishing a few final touches but plans to have a soft opening on Tuesday at 10 am with a ribbon cutting on Friday, March 16 at 4 pm. For the latest updates, visit the Spring Hill Bakery Facebook page.
Watch our interview with Sarah below and take a look at the new space.
Take a look at a few photos.
