Sprout Momma Bakery opens in landmark Hilton Head location. Check out the menu

At farmers markets and catering gigs and through decades of hard work, Kim Tavino has made a name for herself as a baker and restaurateur on Hilton Head and in Bluffton. That name is the “Sprout Momma.”

Now, Tavino has opened Sprout Momma Bakery in a location that has a iconic reputation of its own, the former Signe’s Heaven Bound Bakery and Cafe on Arrow Road on the south end of Hilton Head Island.

Signe Gardo retired last year after her renowned bakery marked its 50th year in business, and Tavino’s family purchased the building as of Jan. 1. After remodeling, the restaurant is once again ready to serve as a hub for hungry locals and visitors alike.

Tavino describes her style as healthy but “over the top.” A counter display on a recent day featured boules of flour-dusted sourdough but also homemade Pop Tart-inspired pastries big enough for multiple people to share.

“Everything is in house. Bread is in house; sauces are in house. Meats are grilled and chicken is cooked in house for the chicken salad. Everything is done in this place,” Tavino said. “Of course, we don’t grow vegetables, but we try to get most of those from farmers markets.”

Tavino’s son, Ryan Fennessey, is chef and her daughter, Abby Fennessey, handles front-of-house operations. Head baker Caitlin Anderson has worked for Sprout Momma for years, but newer additions to the staff are catering manager Brianna Ennis and baker Chelsea Ballard. In all, Sprout Momma employs about 25 people.

The front room of the remodeled restaurant includes bar seating and high-top tables. There’s also a quieter dining area at the back of the restaurant and seating on the wrap-around porch. Fans of Signe’s may recognize the patio tables made from antique sewing machine bases.

Customers can walk up to the register to purchase boules of bread, pastries and cookies.

“You can come in and grab a loaf of bread,” Tavino said. “You come in and get one pastry. You can get 10 pastries, or you can order 100 pastries or platters to go.”

Sprout Momma Bakery serves a full breakfast, lunch and dinner lineup, with options for “bar snacks” during a 4 to 6 p.m. happy hour.

The restaurant is open for breakfast, lunch and dinner Monday through Friday from 8 a.m. to 8 p.m. and on Saturdays for breakfast and brunch from 8 a.m. to 2 p.m.

Saturday brunch starts at 11 a.m. with a theme that changes weekly. A recent “Mexicali Blues” brunch featured tres leche french toast or carnitas, while the “Momma O’ Sprouts” Irish pub brunch included corn beef hash or oatmeal pancakes with a Jameson maple drizzle.

“We like to do unique dishes on our menu. We don’t want to do the run of the mill,” Tavino said.

Sandwiches on the Sprout Momma menu include Stallone’s Muffuletta with Italian charcuterie, burrata cheese and house Creole olive tapenade on olive oil focaccia, and the popular Groovin’ Reuben on grilled Jewish rye. The Dagwood Club is as stacked with smoked turkey, honey ham, bacon, avocado, lettuce and tomato, and a smash burger includes two patties with caramelized onions on grilled Jewish rye.

There is also a selection of pizzas and salads as well. The South Beach Cobb salad includes chilled key lime shrimp and grilled pineapple tossed in chimichurri ranch dressing.

Vegetarians need not miss out, though. Tavino doesn’t eat meat and made sure there are multiple meatless options. The Farmers Focaccia includes chimi-charred and chilled market veggies, arugula, roasted sweet peppers and wild mushroom pate on olive oil focaccia. The creatively named Shrooms on a Shingle is made with tempura shiitakes on grilled sourdough. The Mezze Plate has crispy falafel with hummus, marinated feta, olive tapenade, and pita bread.

Entrees and appetizers are priced in the $14-$18 range, and kids meals are $10. There are chicken tenders and grilled cheese sandwiches for finicky little tastebuds.

Sprout Momma previously offered grab-and-go lunches from its production bakery off Beach City Road, and that’s where Malcolm Maclennan of Hilton Head says he became a fan of not only the food but also the family making it, regularly placing an order during the COVID pandemic and waiting in the parking lot until it was ready.

“It’s mostly in the attitude,” Maclennan said. “They just wanted to make sure I was happy with the product. The fresh sandwiches up there were unbelievable.”

Tavino, who will continue to cater and make cakes for weddings, birthdays and other special occasions, said she also has some special occasions planned for the new restaurant.

“We’re going to have music in the future,” she said. “We’re going to have parking lot parties when it’s not 100 degrees, get a band out there and have our pizza oven going and just close the parking lot off.

“We’ve got lots of fun ideas just to keep it interesting and fun and moving forward.”