Sarah Gonzalez

Sarah Gonzalez moved halfway across the country to Spring Hill, Tennessee, and soon began to spend a lot of time baking and cooking for new friends. Just six months after putting down new roots, she began baking for the farmer’s market. Having grown up with a family whose get-togethers were centered around baking, cooking, and canning, Sarah began making food to help ease homesickness for herself and the many other transplants in the area. Without any formal training, Sarah turned her lifelong love of creating food and nurturing people into a full-fledged bakery. She started in her home kitchen and eventually landed in a brick-and-mortar store in the middle of town. Spring Hill Bakery now serves as an online baking school, teaching people to create delicious food, how to serve it, and how to feed people. It’s a mixture of handmade breads, incredible desserts, and comforting classics. She teaches the how and the why behind baking, giving even beginning bakers the confidence to create so that even more people are being fed—heart, bellies, and soul. @breadladyskitchen

Flatbread with Pancetta, Pear, and Blue Cheese

Pizza night just got a little fancier with this flatbread that's topped with crispy pancetta cubes, caramelized onions, pear slices, blue cheese, arugula, and balsamic vinegar.

2 hrs