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A nook becomes a niche for The Chocolate Toad

By Jim Fair, Editor
Published on Monday, July 13, 2015

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Sheila Springfield has used a menu board to help gauge customers' favorites.
 

Jim Fair

Sheila Springfield has used a menu board to help gauge customers' favorites.

 



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The dining-like room can be reserved for business functions or group events.
 

Jim Fair

The dining-like room can be reserved for business functions or group events.

 



Enlarge photo

Sheila Springfield's family members stopped by on Friday. Left to right, Bill Smith, uncle, Springfield, Judy and Marion Smith, uncle.
 
 

Jim Fair

Sheila Springfield's family members stopped by on Friday. Left to right, Bill Smith, uncle, Springfield, Judy and Marion Smith, uncle.

 

 



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The Chocolate Toad as a centerpiece.
 

Jim Fair

The Chocolate Toad as a centerpiece.

 



A nook has forced Sheila Springfield to return to her niche.

When Sheila Springfield celebrates the grand opening of The Chocolate Toad Tuesday it will be at the same location she owned 14 years ago – at the former Lunch & Such.

“Having established the Chocolate Toad name and having previously owned Lunch & Such in this location, this seemed like a natural move, like coming back home,” Springfield said. “I’m excited to be back in this location and to be growing The Chocolate Toad.”

Springfield opened The Chocolate Toad in the back of the Stomping Grounds just storefronts away from her new location at 224 Trade Street, tucked in the back of Chelsea’s Ladies Apparel and Accessories.

The bakery at Stomping Grounds helped fill the shelves of cookies, pies, cakes and specialty holiday items. It quickly grew into old and new customers ordering her baked goods for special family and business celebrations.

“We had reached our production limit in our previous space and I was ready to take the next step,” Springfield said. It also enabled the Stomping Ground to store extra goods for its expanded clientele in the former space the bakery occupied.

“Space wise, this is three-four times our previous space,” Springfield said. “It was a good time being with Lisa (Gray) at Stomping Grounds.”

Springfield has the space to feature brunch, sandwiches, salads and tapas. Her old-fashioned egg salad sandwich sells as quickly as word spreads it is available, Springfield said.

“Friday was such a fun day,” she said. “Some of my old customers came back for lunch. Nancy Welch was here and a group of friends.

The space for Springfield’s bistro and bakery is unique in that tables outside provide adequate seating and groups can occupy an enclosed-room similar to a dining room artfully decorated. It is also available for reservations.

Loose leaf teas from Charleston (The Oliver Pluff & Co.) and teapots will be sold. “We wanted to do something for customers to take away and not compete with another business downtown,” Springfield said.

“We will work off what works off the menu,” Springfield said. “We’ve been using the chalkboard to list items and printed menus will be available.” Not printed are Springfield’s popular desserts and pastries. Those are on display for guests to select.

Dining Out for Hospice will also be celebrated at the Chocolate Toad’s grand opening Tuesday. A percentage of the day’s sales will be donated to benefit Hospice of the Carolina Foothills.

The Chocolate Toad (bakery and bistro)

• 228 Trade Street

• Hours: 10 a.m. – 5:30 p.m. Tuesday through Friday, 10 a.m. – 2:30 p.m. Saturday

• Call 864-415-5600, on the web.

• Catering, custom bake orders available

 

 

 

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