May 30, 2024

Leesburg Natives Push Forward and Open Breakfast at Tiffany’s Downtown

5 min read| Published On: May 30th, 2024|

By Cindy Peterson

Leesburg Natives Push Forward and Open Breakfast at Tiffany’s Downtown

5 min read| Published On: May 30th, 2024|

Journey Faith and Flavor

Breakfast at Tiffany’s has become a downtown hit in Leesburg. 

No, we’re not talking the 1961 classic film’s namesake; this Tiffany’s is an Oscar-worthy breakfast and lunch eatery owned by Tiffany and James Hobgood that’s full of charm, flavor and a lot of love for the community. 

“Everyone has really embraced us,” Tiffany says. “We are so appreciative of the support. It was a leap of faith, but everything worked out in God’s perfect timing.” 

How it Began

James and Tiffany met at church and James knew right away he was going to marry her. 

While he doesn’t claim to be a prophet, he was right. 

Despite a few hiccups of life along the way, the two found their way to each other and now have two sons, Kaden and Colton.

Tiffany and James also found their way to the kitchen. They love to cook together. 

“We would always give each other ‘Chopped’ challenges,” James says. “I would go to the store and bring home a bunch of different items and she would see what she could make from it. Then she would do the same. We had a ton of fun.” 

The two often talked about opening a restaurant together one day, but life and their respective careers didn’t allow it. Tiffany was working as an accountant and James at Floors of Distinction. Most recently, James became the worship arts director for Church of the Lakes.

“We had been talking about doing something different for so long and we had never done it, so I finally just suggested we go for it,” James says. “She went away on a trip with her mom, and I kid you not, by the time she got back, she had a full-blown business plan.”

A Leap of Faith

Now, they just needed a space. Having grown up in Leesburg, they knew they wanted to be a part of their hometown. They looked at a couple of different places, but felt God was calling them to their current location on 5th Street. However, the space needed a lot of work. 

Good thing that James had a construction background because the entire restaurant, formerly The Amsterdammer, needed a major makeover. Walls were torn down, a new kitchen was constructed, air ducts and vents installed and everything was painted.  

“It’s an extension of my living room,” Tiffany says about the restaurant’s vibes. 

Right after acquiring the facility, they decided to offer takeout food during Leesburg’s Bikefest as a test run for some of their menu items. Tiffany came up with a couple of different recipes that were both yummy and easy to walk around with, like the biscuit gravy bomb, which remains on the menu today. 

“It was a huge hit,” Tiffany says. “It’s been one of our most popular items. I make the sausage gravy in small batches, then fill a buttery biscuit with it. It’s a different take on biscuits and gravy but much easier to manage on the go.” 

What was expected to be a couple of months of renovations turned into one hurdle after another. Between reconstruction, permits and unforeseen expenses, 11 months went by before they were finally able to open. 

“Honestly, even though it was rough and very uncertain at times, if we had opened sooner, we wouldn’t have the amazing server and cook that we have, so everything was on God’s timing,” Tiffany says. 

On the Menu

Breakfast and lunch are served daily from 7am to 2pm. Yes, that means you can have a cheeseburger for breakfast or pancakes for lunch. 

Popular options on the breakfast menu include the ultimate breakfast casserole, a mouthwatering tater-tot casserole with crispy bacon, zesty ranch, melted cheese and eggs and topped with ranch and buffalo sauce.

Also on the menu is the hearty hometown breakfast with classic eggs, bacon, sausage and a side, and the steak breakfast, which comes with an 8-oz. grilled steak and choice of side. Other menu items include savory corned beef hash and the traditional lite breakfast with two eggs, two slices of Canadian bacon and a side. 

Don’t forget to try the signature sausage gravy bomb with a made-from-scratch biscuit and house-made sausage gravy.

For a sweeter meal, try the PB&J stack, created by the Hobgoods’ boys. It offers three fluffy pancakes topped with fresh strawberries, peanut butter and strawberry sauce with a dust of powdered sugar.
They also offer cinna-sugar biscuit bites with cinnamon, sugar and a sweet cream drizzle and an apple joy biscuit, which is a combination of a biscuit and apple pie. 

Lunch dishes include a roast beef Philly, a stacked BLT club, an All American burger, a BBQ bacon burger, a sunrise burger with bacon and a sunny-side-up egg and a variety of salads, like the strawberry apple salad with crisp romaine lettuce, strawberries, apple slices, sliced turkey, feta cheese and candied pecans with a raspberry vinaigrette. 

They also have a kids menu for the little ones. 

Looking for a pick-me-up? The restaurant serves HOPE Coffee, which benefits missionaries all over the world and funds service projects that provide clean water and safe places to life in countries where the coffee beans are grown.  



  • 1 1/2 cup all-purpose flour
  • 3 1/2 tsp. baking powder
  • 1 Tbsp. white sugar
  • 1/4 tsp. salt, or more to taste
  • 1 1/4 cup milk
  • 3 Tbsp. butter, melted
  • 1 egg 
  1. Sift flour, baking powder, sugar and salt together in a large bowl.
  2. Make a well in the center and add milk, melted butter, and egg.
  3. Mix until smooth.
  4. Heat a lightly-oiled griddle or pan over medium-high heat.
  5. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, about two to three minutes.
  6. Flip and cook until browned on the other side.
  7. Repeat with remaining batter.

PB & J Pancake Stack

(Created by Kaden and Colton Hobgood)

  • 3 pancakes see recipe above
  • 1/4 cup sliced strawberries
  • 1/4 cup peanut butter
  • 1/4 cup strawberry syrup
  • Powdered sugar for topping
  1. Stack the three pancakes on top of each other.
  2. Arrange sliced strawberries in a circle around the top.
  3. Fill the middle with peanut butter and pour on syrup.
  4. Finish with a little powdered sugar.
  5. Have fun with it and make your own design! 

Strawberry Apple Salad

  • 2 cups chopped lettuce
  • 1/4 cup chopped apples
  • 1/4 cup sliced strawberries
  • 1/4 cup blueberries
  • 1/2 cup chopped turkey
  • 1/4 cup feta cheese
  • A handful candied pecans
  • Serve with raspberry dressing.
  1. Fill bowl with lettuce and assemble remaining toppings as desired.

Raspberry Dressing

  • 1 1/2 cups raspberries, fresh or frozen and thawed
  • 1/2 cup extra-virgin olive oil
  • 3 Tbsp. red wine vinegar
  • 1 Tbsp. lemon juice
  • 2 Tbsp. honey
  • 1/4 tsp. garlic powder
  • 1/4 – 1/2 tsp. salt. Start with 1/4 tsp. Taste, and add an additional 1/8 tsp. at a time until the flavors pop.
  • Freshly-ground black pepper, to taste
  1. Add all ingredients to a blender and process for one minute until contents are smooth and fully pureed.
  2. Chill in the refrigerator and serve. 

Garlic Aioli

  • 1 1/2 cups mayonnaise
  • 1/2 cup minced garlic
  • 1 Tbsp. black pepper
  • 1 tsp. sea salt
  • 1/4 cup lemon juice
  1. Mix ingredients together and serve with your favorite food.
  2. Tiffany’s puts it on their roast beef Philly! 

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About the Author: Cindy Peterson

Originally from the small town of Berryville, Arkansas, Cindy has become a multimedia specialist in journalism, photography, videography, and video editing. She has a B.S. in Communications from the University of Central Arkansas and produces Style Magazine's Sports Hub Podcast and the Healthy Living Podcast. She also produces for Beacon College’s Telly Award-winning PBS show, “A World of Difference.” When she isn’t working, Cindy loves traveling the National Parks with her husband , Ryan, and son, David, photographing wildlife.

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