Entrepreneur Kim Tavino | Technical College of the LowCountry

Entrepreneur Kim Tavino


Kim Tavino

I credit sunny Hilton Head Island for introducing me to the food business. I moved here in 1979, and worked at one of the local seafood restaurants. By 1982, we opened the second Italian restaurant on Hilton Head, called LaPola’s. With a lot of hard work, the restaurant was a success, and by 1992, I added a seafood restaurant called Kingfisher. My three children — Ryan, Amanda and Abby — were with me throughout this journey. When my children were still small, I began my lifelong love for fitness. I attended aerobic classes, always trying to get back in shape after having children. In 1993, I opened a fitness studio for women. I wanted to help others who struggled with the same issues I did. Once I realized that juggling two restaurants, a fitness studio and three children were too much for one mom to handle, I sold my businesses and began a private health coaching business — working from a studio at my house where I practice today. Looking back, the idea for Sprout Momma Breads wasn’t a far- fetched addition to my resume. I have always loved to bake. I have fond memories of baking with my mother as a little girl. The idea for healthy bread came to me during Christmas time. I always make gifts for my clients. I thought bread and Olive Oil would be a nice touch. The challenge was to make a tasty, healthy alternative to the overly processed and packaged breads that fill grocery store shelves. I tinkered with the recipe for six months, during which time I made some really bad bread similar to paper weights. I finally found two bread recipes — Honey Wheat and Cinnamon Cranberry — that seemed to please everyone’s palate. My clients said they tasted so good, they all said they would love to order some loaves. Before long, Sprout Momma Breads grew and I needed help with production. I enlisted the best chef I knew — my son, Ryan. At first, he helped me man the booths at the markets and get the product out. Today, Ryan experiments with his own recipes — always including fresh ingredients with healthy  benefits. He bakes breads from my old recipes (Honey Wheat and Cinnamon Cranberry), as well as very complex 24- to 48-hour fermented doughs, English Muffins, Ciabatta and more! We sprout all kinds of grains and create Old World European breads that are what bread is supposed to be — healthy and flavorful. As for the future, hopefully it will mean more expansion and continuing to spread the love for healthy food.

–Kim Tavino

Other Information
related to The Chefs’ Table