Just a few months after expanding their operation at Rippavilla Plantation, Spring Hill Bakery announced Monday that it will scale back its operations and leave its new storefront.
“This will be our last week at Rippavilla Plantation, Tuesday through Saturday from 8 a.m. to 4 p.m.,” Sarah Gonzalez, who with her husband Corey runs the bakery, wrote on Facebook. “Don’t worry, we aren’t closing for good. We are simply scaling back.”
“I want the corner store bakery but at the same time I want to spend more time with my family. we have been so blessed with how busy the bakery has been.”
The reason for the scale back Gonzalez said was that business was almost too successful in a way.
She said that the response and demand had increased so much that she had been building their life around the bakery and wanted to scale back so as to build the bakery around their life.
The bakery will still sell its goodies at Thompson’s Station Farmers Market at Homestead Manor on Wednesday’s from 10 a..m. to 2 p.m. and the Spring Hill Farmers Market on Thursdays from 3 to 7 p.m.
Beyond that, you can also order delivery or pick up of products on days yet to be announced.
A year ago the bakery moved to Rippavilla Plantation, and in January opened an expanded storefront.
They had been looking for a standalone location in Spring Hill before that, however, after months of exploring many different locations, the Gonzalezes determined that none of these options had the character and accessibility that Rippavilla provided for the bakery.
To learn more, visit springhillbakery.com.