Poor Farm Turned B&B

Louise Cardoza's Makeover of Century Old Farm into a Thriving Bed and Breakfast

            The gravel crunches under the tires of cars as the winding road leads guests to the farm.  The smell of fresh cut grass and farm animals fills the air.  Approaching the house mud from the day’s previous rainstorm squishes under feet.

            The white farmhouse sits on the property as the centerpiece.  Numerous windows offer a look inside while the wrap around porch holds chairs and tables begging to be occupied.  The back porch bears mismatched furniture guests use for breakfast or to bask in the Alabama sunshine. 

            Walking inside from the back porch the sun reaches in to light up the sitting room.  Original hardwood floors the color of honey beckon the guests in further.  One of what used to be 22 cats that occupied the property naps on the back of a chair. 

            This peaceful property is the Auburn Bed and Breakfast at Shoofly Farm.  Located off US-431, it’s only a 20 minute drive to Auburn’s Toomers Corner.

  The 32 acre farm has been a part of the community for over a century.  The property was used as a poor farm in the early 1900s.  Anyone who was unable to pay their taxes or bills moved onto the farm to work off their debt.  A jailhouse and an outhouse still stand today and can be seen from the walking trails providing a look into the past.

            Instead of working off debts, today’s visitors discover what life on a farm is like, even if for a night.  Louise Cardoza, 61, bought the farm with her husband Michael in 2009.  “I didn’t know I was going to be in the bed and breakfast business,” said Cardoza, “The farm told me what it wanted to be.”  The renovations of the farm took 10 years before the doors were open to the public in 2019.

            While the main house resides on a farm, it was designed with “a more European eye and contemporary look,” said Cardoza.  “People who do like bed and breakfasts are always shocked to come here.”

            With her love of travel, Cardoza experienced service unlike any other while staying in France and Spain.  These countries showed her the service and quality of food and ingredients that translates into the way she runs her business. 

            In the main sitting room, art from China and Indonesia hang on the walls bringing the contemporary look.  “It’s serious art and a lot of people are intrigued by it and know what it is,” said Cardoza. 

Three rooms occupy the main house along with an upstairs apartment that is currently being rented out.  Each room available for guests holds a different theme connected to the whole farm. 

            Checkered bedspreads of blue and white lay fluffed and ready for travelers to curl up in.  In the Pasture Suite, a bottle of Castello Del Poggio Prosecco sits on the table at the end of the bed waiting to be poured into wine glasses. 

Next to the windows that reach for the ceiling stands a bathtub big enough for two.  Many guests who choose to stay in this room won’t leave all weekend, their attire the bathrobes provided, said Cardoza.

One room, the Samford Suite, is special to Cardoza as her great great grandfather was William James Samford whom Samford Hall of Auburn is named after.  This room, unlike the others, holds more of a vintage feel.  The wooden bed frame and headboard sits as the center piece of the room, the dresser matching.  Iron bedside tables holding a lamp the shape of a horse, portraits from decades ago hang on the walls.  Even with a vintage theme a tv is still provided for the guests. 

Erin Krut, 56, was one of the first guests to stay in the bed and breakfast, and it continues to be her choice of stay whenever she visits town.  Kurt is from Atlanta, Georgia and visits the Auburn area often as her daughter attends the university. 

            She’s made friends with the owner and has even made acquaintances with other guests who she still keeps in touch with.  “You feel like you’re at home.  It’s like going to a friend’s house,” she said.

            Along with the main house, three cabins are also available: the Apple House, the Sugar Shack and the Legacy House.  An indoor/outdoor gym, sports court and walking trails are also available for guests to enjoy during their stay.

            The Sugar Shack sits further back on the property, a quick two minute drive away.  A fire pit holds memories of late nights and songs sung by guests.  Windows line the bedroom submerging the travelers into the surrounding woods.   

Coming outside to the porch, bracelets and beads can be seen glittering off the branches of the trees.  An unique feature to the Sugar Shack is that guests leave pieces of jewelry hanging on the trees.  

Cardoza plans to nail the different pieces of jewelry to the branches so they become a permanent piece of the property.  Beads of orange, blue and black stand out from the nature background.  She can’t remember how this tradition started but loves the idea.

Bob Leverett can be found on the property at all times of day, taking care of the chickens, goats and horses that also call the farm home.  Leverett, 55, has worked for Cardoza for about four years.  They met at a local restaurant, the Waverly Local, where she first hired him to do some carpenter work.  He now works full time as the chef and the caretaker.

Leverett describes the business as having a “family feel [with] southern hospitality.”  Whatever the guest wants will be done with a smile to ensure they are the most comfortable they can be.  “[It’s] a real personal experience,” he said.

On weekends with guests in the house, a happy hour is held on Fridays from 5 to 7p.m. in the “Hey Y’all” lounge.  Wine glasses are filled and conversations between visitors float in the space as they enjoy hors d’oeuvres and new company.

Saturdays the wakeup call is 5a.m. for Cardoza and Leverett.  Breakfast is prepared in the renovated kitchen on the first floor of the farmhouse.  Leverett is known for his homemade biscuits and omelets made with eggs fresh from the farm’s chickens.  Almost all organic ingredients are used in the cooking, something important to Cardoza. 

When it comes to the future of the business, Cardoza and her husband are working on finishing the renovations of the master bedroom to make it another room for guests.  She also wants to build three to four small modern cabins on the far side of the property.  “Phase three and phase four,” she said. 

Coming before anything else however are the guests, and Cardoza ensures that anyone who chooses to stay with them will have a memorable, personable time. 

Kayla Caldwell