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Ordering is CLOSED

UPDATE

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. 8/28/21 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.

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