The Adorable Hinson House Bed and Breakfast
Although Northwest Florida’s Marianna has many great outdoor and nature offerings, it is also home to a darling bed and breakfast. The Hinson House, built in 1922 by the town’s banker, is stop #13 on the Marianna Historic Tour. In 1996, the Riley family bought it and converted the historic home into a bed and breakfast. It sold in 2016 to the Rohlman’s and their daughter, Rachel, manages the house’s daily operations. I was attracted to the area of Northwest Florida after reading about the Hinson House Bed and Breakfast. Its exceptional service, comfortable surroundings, and memorable food were all a real treat.
If you have never stayed in a bed and breakfast (or b&B as they are more commonly referred to), you are in for a nice surprise. The innkeeper opens their own home or business to you and a few other guests for complete turn key service. I felt like I was more of a family member than guest in a new place for my B&B experiences.
The Hinson House Bed and Breakfast did a wonderful job of hosting myself and a few other journalists for an overnight stay. From the moment that I stepped on the porch, adorned with wooden rockers and a swing, I felt relaxed. The lobby, full of Victorian charm, almost seemed to embrace us as soon as we stepped through the door. Stately antiques were proudly displayed throughout the house. Inspirational quotes covered the Hinson House’s walls. An old sewing nook at the top of the stairs was one of my favorite things about the house, followed by the owner’s dog, whom I quickly made friends with.
This beautiful property offers 4 rooms (3 of which are suites) and a charming sleeping porch.
My room for the night was the Lafayette Room. It had two queen sized memory-foam beds, a flat-screen TV, armoire, and connecting bath. The bathroom held a perfectly fitting clawfoot tub/shower and the hardwood floors were immaculate.
Fresh Breakfast Options & Other Special Treats
Beautiful place settings, lovely china, and cloth napkins decorated the Hinson House’s dining room tables. A buffet station housed grab & go items and what was needed to make hot tea/coffee.
The innkeeper, Rachel, served breakfast at 8:30 each morning: fresh fruit, yogurt, biscuits, bacon, and a mouth-watering breakfast casserole. The super healthy, and made from locally sourced ingredients, casserole was made from spaghetti squash. This was my first time eating a casserole of this nature. It was so darned good that I asked for the recipe. Lucky you, Rachel obliged and I have shared it below. If you have any dietary restrictions or prefer a different breakfast time, the Hinson House is glad to accommodate you.
A small area off of the kitchen was available for guests to help themselves to home-baked cookies, cold soda, beer, and wine at any point during their stay. I sank my teeth into one of the chewy cranberry cookies as the temptation got to be too much. The cookie was delicious and gluten free!
I’ve Graduated to a B&B Preference
Although B&B’s are generally thought of as a place for couples or solo travelers, they are really for any one and any occasion. If I travel to Northwest Florida again, you can bet that I will be staying at the Hinson House Bed and Breakfast. If you have never stayed at a B&B, try it out. It is wonderful!
FYI: The Hinson House website states “When you stay here, you’re part of the family”, which I wrote in this post before seeing it on their website.
Marianna Hinson House Bed and Breakfast
4338 Lafayette Street, Marianna, Florida 32446
(850) 526- 1500
Spaghetti Squash Casserole
- 1 spaghetti squash (pre-baked and gutted)
- 6-10 eggs (depending on size of casserole dish)
- 1 bunch asparagus (chopped)
- 1 onion (diced)
- 2 handfuls of spinach
- 1/4 cup sundried tomato paste
- 3-4 cloves garlic
- 2 tbsp Oregano
- Salt to taste
- Mozzarella/Parmesan cheese
- Optional: Add bacon or sausage (cook in advance!) and top with fresh tomato.
- Heat oven to 350. Chop veggies and saute in pan until onions are caramelized then mix with squash/tomato paste and put in casserole dish. Scramble enough eggs to saturate veggies. Top with cheese. Bake for 1 to 1.5 hrs depending on size. Done when no longer jiggly.