Conversations with Tamra Braase

Today we’d like to introduce you to Tamra Braase.

Hi Tamra, thanks for joining us today. We’d love for you to start by introducing yourself.
When I was a child, my grandmother was always baking and sharing her incredible talent with both our family and the community. It wasn’t until later in life that I realized the delicious baked goods we enjoyed were deeply rooted in her German heritage. Though she was born in America, her mother’s family originally came from Stuttgart, Germany.

In 2010, my grandmother passed away. I was honored to inherit her kitchenware, including a unique rolling pin embossed with intricate pictures. Curious and inspired, I set out to learn how to use it. For at least five years, I failed miserably! Making Springerle cookies is no easy feat—there are countless variables to master. But I was determined. Around 2017, after much trial and error, my passion began to grow along with my success in the kitchen.

Eventually, I discovered a wonderful Mastering Springerle support group. Most members use single molds, many of which are Swiss and are replicas of hand-carved wooden molds dating back to the 14th century. I owe much of my progress to American Springerle artisans: House on the Hill, The Springerle Baker, Gingerhaus, and Kitchen Vixen. Their dedication to the craft, along with the support of this amazing community, inspired me to keep perfecting my technique.

In 2024, encouraged by family and friends, I launched Tennessee Springerle. My goal is to share this beautiful, historic cookie tradition with my community. The most rewarding part of this journey has been witnessing the joy on people’s faces—especially those encountering Springerle for the first time. But my heart truly rejoices when the cookies spark memories in those who grew up with them. With tears in their eyes, some have thanked me for bringing back a cherished memory of a grandparent or sibling. That, to me, is the most special part of what I do.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
One of the biggest hurdles I’ve faced is flavor. Traditionally, Springerle are made with anise, which can be quite polarizing, people either love it or they don’t! Here in America, the flavor profile tends to lean more toward fruit, so I’ve spent a lot of time modifying recipes to suit local tastes. Some of my most popular flavors include Blackberry, Red Raspberry, Orange Vanilla, Lemon Vanilla, and Orange Almond. I stay away from imitation flavorings, choosing instead to use high-quality extracts and real jams to keep the taste as authentic and vibrant as possible.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
In my professional life, I serve as a Mortgage Loan Advisor with Acopia Home Loans, licensed in both Tennessee and Kentucky. What I love most about the mortgage business is helping families achieve their dream of homeownership. I approach every loan application with care and compassion, understanding that the process can feel overwhelming. My goal is to walk alongside each client, step by step, to ensure they feel confident, informed, and supported from start to finish.

Is there a quality that you most attribute to your success?
Over the years, I’ve learned that I can be a bit hard-headed and stubborn but I’ve come to see those traits as strengths. Whether it’s in my work as a Mortgage Loan Advisor or in the kitchen with a batch of Springerle gone wrong, that persistence keeps me going. In the mortgage world, it helps me push through obstacles and advocate for my clients. In baking, it means I don’t give up no matter how many times a batch flops. I just keep moving forward, learning with every step.

Contact Info:

• Instagram: tennessee_springerle
• Facebook: https://www.facebook.com/profile.php?id=61557050284145