How it all began ...
Following in the footsteps of their mother who had a passion for cooking and baking for her family and friends. Their mother was known as Nanna around town who owned and operated Nanna's Kitchen from the mid-80s to early 90's in Springfield. Both Becky and Donna worked in their mom's restaurant at different times. Becky did some catering after her mother closed her business. Keeping it in the family, Nanna and Donna would help serve during her catering events. The crazy part is Becky and Donna decided to open a restaurant of their own right in the middle of Covid.
Becky returned to school to receive her Masters in Teaching just before retiring from her first career. After less than 10 years and with changes in her personal life she bought the run-down Blockers building in the heart of Springfield with the intent to revitalize the derelict structure. At the beginning of the renovation of the building she was unsure of the future of the old restaurant or any decisions about opening a restaurant. As time went by Becky decided to follow her passion to cook and bake and started the adventure with her sister to open up what was to be a small coffee and bakery café. The dream grew into the Central Station Bakery and Eatery.
Donna had been working in the real estate industry for over 30 years. The drive every day to Savannah and home was becoming a demanding part of her days. The idea of the restaurant and being a full-time baker was exciting and frightening at the same time. Neither sister had any professional training, but have been cooking and baking for family and friends for years. Donna soon discovered practice; practice; practice; was a key to becoming a knowledgeable baker. Donna has designed her style and recipe of cheesecakes and advanced into two layers cheesecake like the Red Velvet Cheesecake and Pecan Pie Cheesecake. Donna loves people coming into the restaurant and talking to her about baking a masterpiece for their special event.