FRITZ HOME CO

FRITZ HOME CO A modern edit of goods & gifts. Curated with intention, loved for a lifetime. Fritz Home Co.

Hello everyone! We will be closing in our old space starting today. We are in the process of moving into the new space...
08/28/2026

Hello everyone! We will be closing in our old space starting today. We are in the process of moving into the new space and look forward to seeing you all soon!

Today, the South feels a little quieter.Dolly showed us that you could be glamorous and humble. Funny and wise. Proud of...
08/26/2026

Today, the South feels a little quieter.

Dolly showed us that you could be glamorous and humble. Funny and wise. Proud of where you came from and still dream bigger than anyone thought possible.

But maybe the most beautiful thing about Dolly wasn’t the rhinestones, the songs or even that unmistakable voice.

It was her kindness.

She spent a lifetime reminding us that success means a little more when you use it to make someone else’s life better.

Thank you for the music, the laughter, the movies, the big hair, the bigger heart, and for making the South shine so brightly.

We will always love you, Dolly. 🤍

1946 — 2026

Your friends at Fritz

MEET FRITZ NO.7 🍂There’s something about 7. A little lucky, a little mysterious, and the perfect number for the season w...
08/25/2026

MEET FRITZ NO.7 🍂

There’s something about 7. A little lucky, a little mysterious, and the perfect number for the season when everything starts to change.

Introducing FRITZ No.7, our limited fall candle.

It opens with a touch of bright citrus, settles into warm pumpkin, and finishes with soft, creamy vanilla. Think less pumpkin spice latte, more beautiful old house in October with something wonderful baking in the kitchen.

Warm. Familiar. Elevated. And unmistakably fall.

CITRUS • PUMPKIN • VANILLA

No.7 arrives September 1st at Fritz.

Light it. Get cozy. Fall is officially here. 🍂

It’s coming along! First coat on, tomorrow second coat, then 5 days of curing. We’re getting excited!
08/22/2026

It’s coming along! First coat on, tomorrow second coat, then 5 days of curing. We’re getting excited!

We’re sorry we’ve been quiet lately! We are working everyday at the new space to get it ready for you. Shampoo bowls w...
08/21/2026

We’re sorry we’ve been quiet lately! We are working everyday at the new space to get it ready for you. Shampoo bowls were removed today and the historic brick wall is repaired! Painters come tomorrow, then plumbers and electricians. Who’s ready to see the new Fritz?

The new store is currently covered in dust, but we’re so excited for the progress! Fritz Outpost coming soon! 🥳
08/20/2026

The new store is currently covered in dust, but we’re so excited for the progress! Fritz Outpost coming soon! 🥳

Keep voting! It would be kind of amazing for us to win an award our first year in business! 🥇
08/20/2026

Keep voting! It would be kind of amazing for us to win an award our first year in business! 🥇

08/18/2026

Some of our favorites just keep flying off the shelves. And let’s not even talk about the candle. 👀 🕯️

08/17/2026

Tru has the store all ready for the week ahead! Come see us while we’re still in the current location!

08/15/2026

🍒 Lou made a delicious cake that we thought y’all would love the recipe to. Happy baking! Tag us if you make it! DM us for the recipe

Fresh Cherry Upside-Down Cake

Think buttery caramelized cherries + very moist vanilla-almond cake.

Makes: one 9-inch round cake
Bake: 350°F for about 40–48 minutes

Ingredients

Cherry topping

* 4 Tbsp unsalted butter
* ½ cup packed brown sugar
* 2 cups fresh cherries, pitted and halved
* ½ tsp vanilla
* Tiny pinch salt
* Optional: 1 Tbsp bourbon or amaretto

Cake

* 1½ cups all-purpose flour
* 1½ tsp baking powder
* ¼ tsp baking soda
* ½ tsp salt
* ½ cup unsalted butter, softened
* ¾ cup granulated sugar
* 2 large eggs, room temperature
* ¾ cup pineapple Greek yogurt
* 1½ tsp vanilla extract
* ¼ tsp almond extract — highly recommend this with cherries
* 2–4 Tbsp milk, only if needed

Make it

1. Heat oven to 350°F. Generously butter a 9-inch round cake pan. I would put the pan on a sheet pan while baking in case the cherry juices bubble over.
2. Make the cherry layer. Melt the 4 Tbsp butter and pour it into the bottom of your cake pan. Sprinkle the brown sugar evenly over it. Add the vanilla and pinch of salt.
3. Arrange your cherry halves cut-side down over the brown sugar. Pack them pretty tightly—they’ll shrink during baking. If using bourbon or amaretto, drizzle the tablespoon over the cherries.
4. Make the batter. Whisk together flour, baking powder, baking soda and salt.
5. In another bowl, beat the softened butter and sugar for about 3 minutes, until pale and fluffy. Beat in the eggs one at a time.
6. Mix in the pineapple Greek yogurt, vanilla and almond extract. It may look slightly curdled at this point; that’s fine.
7. Fold in the dry ingredients just until combined. Don’t overmix. The batter should be thick but spreadable. If it’s extremely stiff because your Greek yogurt is particularly thick, add milk 1 tablespoon at a time.
8. Carefully spoon the batter over the cherries rather than dumping it all in the middle. Gently spread it to the edges so you don’t disturb your cherry pattern.
9. Bake 40–48 minutes, until the center springs back and a toothpick inserted into the cake portion comes out with moist crumbs but no wet batter.
10. This part matters: let it cool in the pan for only 10–12 minutes. Run a thin knife around the edge, put your serving plate over the pan and confidently flip the whole thing over.
11. Leave the pan sitting upside down for about 30 seconds, then slowly lift it off. Spoon any cherries or caramel left behind back onto the cake.

Address

1317 24th Avenue
Gulfport, MS
39501

Opening Hours

Monday 10am - 4pm
Tuesday 10am - 4pm
Wednesday 10am - 4pm
Thursday 10am - 4pm
Friday 10am - 4pm

Telephone

+12282405241

Website

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