“Our goal is to create an experience of comfort and simple elegance in our accommodations, coupled with the amenities and personalized service of a sophisticated bed and breakfast inn,” said Cindy Boyd, who owns and operates The Manor at Twin Oaks with her husband, Doyle.
Built in 1886, The Manor at Twin Oaks is full of history subtly displayed in the décor that creates themes in each of the six guest rooms, but the structure itself carries a story all its own.
Both Cindy and Doyle were students at MTSU when they fell in love with the home, which was formerly located at 926 E. Main St.
“Being in town at that point in time, there weren’t a lot of people, so we kind of wandered down the streets and enjoyed the night,” Cindy Boyd said. “We’d always seen the house and liked it. ‘Course we never expected to live in it.”
The couple was later stationed in St. Louis when they decided to move back to Murfreesboro. After some research, they learned that the manor’s owners had other plans for the property, but wanted to maintain the home’s antiquity.
With help from friends, neighbors and family, the Boyds divided the home into six sections and relocated them to 663 Coleman Road, off John Bragg Highway. That was back in 1983, and it was 1986 – the home’s 100th birthday – before the home was reassembled. The Manor turns 125 this year.
There they lived with their three daughters, only recently opting to convert it into a bed and breakfast.
“We love to entertain, people seem to like to come here and we love bed and breakfasts,” Cindy Boyd said. “Because of our family’s love for The Manor and its historic significance in Murfreesboro, we wanted to share it with guests.”
The 120-acre estate offers a getaway for those looking for a relaxing stay followed by a Southern breakfast.
With names like The Manhattan, Eagles Rest and Seaside, each guest room offers a bit of character and charm.
“The themes came from what we loved,” Cindy Boyd said.
She explained how the home had two extra rooms the family used for storage. When sorting through everything from Civil War newspapers to cowboy chaps, they decided to use it all as décor and art for the guest bedrooms.
“Each one has a story that means something to us,” she said, adding that it offers a comfortable, at-home sense.
Guests of The Manor are treated to a fruit and yogurt parfait with homemade granola followed by daily breakfast specialties, according to chef Mike Frost.
The Manor’s dishes are one part modified recipes and two parts experimentation.
He spoke of Toast Francaise à l’Orange, a meal of French toast soaked in orange egg sauce, baked and served with orange syrup, and The Manor’s Eggs Benedict, which features deli-style ham cupped into a ramekin with a pineapple slice topped with an egg, baked and served over a biscuit with hollandaise sauce.
Of course, if guests prefer something lighter, they can have baked oatmeal or cereal alternatives.
The Manor at Twin Oaks is also perfect for weddings, luncheons, catered dinners and small business retreats, Cindy Boyd said. Various specials are also available, including Babymoon, Titans, MTSU and military packages.
For additional information and to take a virtual tour of The Manor, visit TheManorAtTwinOaks.com.