The Salted Lemon Market & Creamery, the latest venture of Three Twigs Group, is having its grand opening on Wednesday, Sept. 16. The third venture for husband-and-wife team Emily and Tim Lewis, The Salted Lemon is located next to its sister business, Biscuits & Brunch by Three Twigs at the corner of Iles and Chatham Road.
Biscuits & Brunch by Three Twigs opened in May with curbside-only service at first. Then Emily Lewis heard that the adjacent business, CherryBerry Springfield, was not going to reopen even after the stay-at-home order was lifted. Oklahoma resident Jeff Cash owned the franchise, which had been managed by his sister, Denise Hlad, when it first opened in 2011. However, Hlad is no longer involved in the business, and while Cash moved to Springfield last summer to operate the location on a seasonal basis, Lewis says he told her he was ready to retire.
“When I found out the guy was retiring and selling everything pretty cheap, I wanted to jump on it,” she said. “What a great opportunity to bring something here that we think Springfield needs.”
For this particular venture, the Lewises have a new business partner in Clayton Rotherham, who also happens to be the couple’s accountant through his family’s business, Rotherham & Rotherham & Co. Lewis explained, “About a month into our Biscuits + Brunch sales he said kind of jokingly, ‘The next business you start, I want to be a part of.’ When this opportunity popped up a month later, I thought I should call him and see if he was serious – he was!”
According to Lewis, the new business venture will keep with Three Twig’s practice of offering made-from-scratch items using fresh, locally sourced ingredients. “At The Salted Lemon, we are staying true to our roots by incorporating Kilgus Farmstead soft-serve with some of our favorite local flavors. In addition to the creamery, we will be selling a range of local products in our market,” said Lewis.
The former CherryBerry party room space now has shelving to sell pints of ice cream, whole pies, loaves of bread and freezers with take-and-bake cinnamon rolls and cookies. “That will be the opportunity for people to get their bakery items when we’re open later,” explained Lewis.
Eight flavors will be served daily, including vegan options. Vanilla bean, midnight chocolate and salted lemon will remain on the menu, while razzleberry, chocolate coffee, salt and pepper caramel, ube and pumpkin spice are current seasonal options. Toppings include edible cookie dough, cookie crumble, chocolate ganache and toasted marshmallow fluff.
Hours will be from 11 a.m. to 8 p.m., Wednesday through Sunday. Seating is currently outdoors, but will move inside during colder weather.