about

Why not from scratch?

We use to laugh that my mom would never be caught with a cake mix in her pantry.  Well, I guess that culture caught on and now I live it out in everything that we offer.  It just makes sense because it tastes so much better!

“and it looks great, too!”

Not only is it important to us that our food tastes great, we want it to be offered in a beautiful presentation.  We’ll take the time to work with you and/or your planning team to help our food be a compliment and not a distraction.  Classical, vintage, contemporary…we enjoy the challenge of making it look GREAT!

milestones

1912

Between 1912 and 1916, four individuals are born that will one day become the Ards and the Lipscombs.  Drawn here from Illinois and Michigan by promises of farming land that was “flowing with milk and honey,” they worked the land and began families.  With them came family recipes that would eventually be influenced by southern tastes and traditions.

1963

In 1963, the two families were brought together when Clyde married Mickey. While gone from Baldwin County for a number of years, Clyde and Mickey eventually returned and brought back with them a new generation of recipes to share with friends and family. Mickey was especially adept at baking and passed this love down to her daughter Lisa.

1986

Lisa had spent many years in her mom’s kitchen, learning the do’s and don’ts of baking. She eventually met and fell in love with a firefighter. Not only a firefighter, but a firehouse cook who had grown up with fine southern foods himself. This new marriage began a family that would become steeped in strong family ties, gatherings, and comfort food!

1992

By 1992, four daughters, destined to become great cooks themselves, had graced the Sims’ household. Their mom & dad poured themselves into “raising the girls right,” which included teaching them etiquette and hospitality. Meals were always treated as special family time, and they didn’t begin until all were at the table, where they were prayerfully blessed and enjoyed because of all the years of tradition, excellent cooks, and great recipes.

2015

After many years of crafting ingredients from scratch into comfort food for family gatherings, church celebrations, and her daughters’ weddings, Lisa decided to share her talents with more than just friends and family. After brainstorming what would best describe her love of food hospitality, Lisa chose Sweet Southern Scratch to paint a word picture of her craft—and a new business was born.

“Absolutely WONDERFUL!”

We continue to get calls and cards about the reception, and each and everyone always compliments the food!

GREAT JOB!

All of the guests raved about the presentation & food!

Thank you for adding all of the details.

It was PERFECT.

It was truly some of the best food we have ever had, especially their signature dish of shrimp and grits!

If you are ever in need of a local caterer, consider Sweet Southern Scratch!

The staff

Lisa Sims

Lisa Sims

the owner
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about

Why not from scratch?

We use to laugh that my mom would never be caught with a cake mix in her pantry.  Well, I guess that culture caught on and now I live it out in everything that we offer.  It just makes sense because it tastes so much better!

“and it looks great, too!”

Not only is it important to us that our food tastes great, we want it to be offered in a beautiful presentation.  We’ll take the time to work with you and/or your planning team to help our food be a compliment and not a distraction.  Classical, vintage, contemporary…we enjoy the challenge of making it look GREAT!

milestones

1912

Between 1912 and 1916, four individuals are born that will one day become the Ards and the Lipscombs.  Drawn here from Illinois and Michigan by promises of farming land that was “flowing with milk and honey,” they worked the land and began families.  With them came family recipes that would eventually be influenced by southern tastes and traditions.

1963

In 1963, the two families were brought together when Clyde married Mickey. While gone from Baldwin County for a number of years, Clyde and Mickey eventually returned and brought back with them a new generation of recipes to share with friends and family. Mickey was especially adept at baking and passed this love down to her daughter Lisa.

1986

Lisa had spent many years in her mom’s kitchen, learning the do’s and don’ts of baking. She eventually met and fell in love with a firefighter. Not only a firefighter, but a firehouse cook who had grown up with fine southern foods himself. This new marriage began a family that would become steeped in strong family ties, gatherings, and comfort food!

1992

By 1992, four daughters, destined to become great cooks themselves, had graced the Sims’ household. Their mom & dad poured themselves into “raising the girls right,” which included teaching them etiquette and hospitality. Meals were always treated as special family time, and they didn’t begin until all were at the table, where they were prayerfully blessed and enjoyed because of all the years of tradition, excellent cooks, and great recipes.

2015

After many years of crafting ingredients from scratch into comfort food for family gatherings, church celebrations, and her daughters’ weddings, Lisa decided to share her talents with more than just friends and family. After brainstorming what would best describe her love of food hospitality, Lisa chose Sweet Southern Scratch to paint a word picture of her craft—and a new business was born.

“Absolutely WONDERFUL!”

We continue to get calls and cards about the reception, and each and everyone always compliments the food!

GREAT JOB!

All of the guests raved about the presentation & food!

Thank you for adding all of the details.

It was PERFECT.

It was truly some of the best food we have ever had, especially their signature dish of shrimp and grits!

If you are ever in need of a local caterer, consider Sweet Southern Scratch!

The staff

Lisa Sims

Lisa Sims

the chef

Before starting a family, Lisa worked as a speech therapist.  Since that time, she has also ran a successful greenhouse business where she grew and sold big ferns and flowering baskets.  Customers returned every year to her spring-time nursery, “Lilies of the Field.”

DOE The John

DOE The John

the manager

Doner filet mignon bacon corned beef rump, frankfurter sirloin brisket drumstick kielbasa ribeye boudin pancetta prosciutto.

Peter de Joane

Peter de Joane

the online manager

Doner filet mignon bacon corned beef rump, frankfurter sirloin brisket drumstick kielbasa ribeye boudin pancetta prosciutto.

DOE The Female John

DOE The Female John

the chef

Doner filet mignon bacon corned beef rump, frankfurter sirloin brisket drumstick kielbasa ribeye boudin pancetta prosciutto.

Need a string quartet for your wedding?

Visit our family music page – www.simsfamilymusic.com