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