After a lifelong love affair with baking and cooking, owner and head baker Sarah Gonzalez opened Spring Hill Bakery as a home-based business, taking orders and selling her artisan breads, cookies, and confections at farmers markets, bread stands, and local events.
Growing up, Sarah was surrounded by a family of amazing cooks and bakers who heavily influenced her passion for creating great food. Even in her earliest memories, food and quality time were the central focus of every gathering.
Since starting Spring Hill Bakery, she’s baked for the Governor’s Mansion, Scout’s Pub, Homestead Manor, and other local restaurants. She’s amassed a large local following and regularly appears in local publications like News 4 “Today in Nashville”, The Daily Herald, The Advertiser News, Spring Hill Life, Williamson Source, Spring Hill Homepage and more.
In 2019, after 4 1/2 years of serving her beloved community and out-of-town visitors alike, Sarah decided to step away from selling her cinnamon rolls, breads, and cookies as a storefront bakery and instead focus her efforts on teaching others how to create in the kitchen.
Who We Are
Spring Hill Bakery is a canvas of creativity located in the heart of Spring Hill, TN and home of Sarah Bread a.k.a. “The Bread Lady”. We are passionate about building community and encouraging others to enjoy what they bake, cook, and make at home.
What We Do
Sarah, a.k.a. “The Bread Lady” teaches others how to bake delicious cinnamon rolls, breads, cookies, and more via online courses and in-person classes. She is also working on a cooking show and writing a cook book. Stay tuned because you never know what she’ll whip up next!
Why We Do It
“ Enjoy what you make and love those you’re with”
We are passionate about bringing people together to break bread and strengthen relationships. We have always had the heart to serve and believe there is always room for one more at the table. It is about loving people because they are people and serving them well because we can. Every day we get to see people light up through experiencing Spring Hill Bakery, and that is why we exist. We invite you to bake and break bread with us. Maybe you’ll even share with a friend or neighbor, and encourage a smile or add a bit of happiness to their day.
Friends, I’ve gotta tell you. I’ve been sitting in front of my computer trying to think of the right words, and no matter how I say it, it’s going to be disappointing. So I’m just going to say it. Aug 28, 2021 will be Spring Hill Bakery’s last week for cinnamon roll and cookie orders.
Back in March 2020, right as the world was hunkering down and right after that tornado ripped through Nashville, we saw an opportunity to serve our community with a cookie delivery service. Cookies don’t solve everything, but they certainly add a bit of cheer when things seem uncertain, and even bleak. Even though we had closed our doors five months before, I still felt a deep-rooted duty to continue to feed those who have always been so supportive to us. We added cinnamon rolls for the holidays because this year was going to be so different from all other years before it.
When we started the delivery service, I thought it would only be for a short while. Seventeen months later, we still have orders. However, within those same seventeen months, I’ve been working on projects behind the scenes that now need my full attention.
First, my very first book comes out August 31. It’s more than just recipes and baking; it’s a return to the original mission of why I wanted to bake in the first place. It’s about togetherness, and connecting with people, and loving others through food. It’s about breaking down walls and boundaries; stepping out of comfort zones and our everyday routines to create communities. It’s an invitation to bake for yourself, your loved ones, new friends and neighbors. Even if you don’t bake bread, that’s okay. Find new ways to break it.
Moving forward, Spring Hill Bakery will serve as an online source for all things baking, cooking, and connecting with others through food. More will be revealed as we are ready to announce these new changes to serve you in new ways. I can’t wait to share what’s next.
I can never thank you enough for how you have supported SHB, some of you since the beginning in 2015. Seriously, thank you.