Today we’d like to introduce you to Savannah Walder.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
Hi, I’m Savannah!
I’m the baker, recipe developer, and heart behind this small, home-based gluten-free bakery.
Back in 2024, my family moved in with my in-laws in Southern Georgia. My mother-in-law has Celiac, therefore, we only ate gluten free in their home. I had never needed to second guess “Does this contain gluten?” while grocery shopping, and I honestly wasn’t even too sure what gluten was. Being someone who loves to cook and bake, I began experimenting with the gluten free kitchen we found ourselves in.
I saw first hand how limiting (and honestly disappointing) gluten-free options could be. It felt like a personal challenge to see if I could make *anything* gluten free. I wanted to create food that didn’t feel like a “replacement”, but something you’d choose again and again because it was genuinely delicious.
After a few months of cooking, baking, and gaining confidence, I started making more “elevated” items – “gourmet” if you will. By early 2025, I decided to start selling my baked goods at a local farmers market. Not just to sell, but to service the Celiac and gluten-intolerant community who didn’t have this type of product readily available. My first market was on February 8th, and I quickly became “The Cookie Patch”!
Gluten-free baking is challenging and time-consuming, but it’s work I truly love. I spend countless hours testing, tweaking, and perfecting recipes so that when you take a bite, you’re not thinking about what’s missing, you’re just enjoying something really, really good.
Everything I make is baked in small batches with intention and care. From cookies and scones to specialty and seasonal items, each order is something I’m proud to put my name on!
We all face challenges, but looking back would you describe it as a relatively smooth road?
I don’t think the road for any business is “smooth”. I think that you’re constantly learning, adapting, and shifting the way you think about and do business.
Take the farmers market for example. Each week is a gamble – you heavily rely on people trusting you and your product, and coming back to grab another item. Deciding how much to bring each week, what flavors to bring, how to package and display, and even what markets to join. There are a hundred decisions to make before you show up at an event!
I also began selling through coffee shops this year! That brought on a new set of challenges. Things like pricing and communicating with and incorporating other local businesses in with your own product/business.
Alright, so let’s switch gears a bit and talk business. What should we know?
My bakery really started with a simple belief: people who have to eat gluten-free deserve amazing desserts, too. For so long, gluten-free baked goods had a reputation for being dry, crumbly, or just “good for gluten-free.” I wanted to change that. My goal has always been to create bakes that people choose because they’re incredible and not just because they’re gluten-free. It’s so fun how many people are shocked when they learn they’re gluten free, because you just can’t tell!
I make small-batch gourmet bakes from scratch, and I absolutely love creating fun, unexpected flavor combinations alongside classic favorites. I’m always experimenting with seasonal flavors and new ideas, so there’s always something exciting coming out of the kitchen. Each week at the farmer’s market I attend, six new flavors are there. Some are favorites I’ve tried in the past, but a lot are just new that I wanted to try out!
One of the things that makes my business different is that I bake from my Celiac safe dedicated home bakery, which gives me complete control over my environment. That’s especially important for customers with celiac disease or severe gluten sensitivities, because they know I’m taking every precaution to provide products they can trust. That peace of mind means just as much to me as making a great bake.
At the end of the day, I want us to be known for making really exceptional bakes, that happen to be gluten-free. If someone takes a bite and forgets they’re eating gluten-free, then I’ve done my job.
What do you like best about our city? What do you like least?
What I love most about Nashville is the sense of community. It’s a city where you can truly be yourself, and people genuinely want to see each other succeed. As a small business owner, I’ve experienced so much encouragement and support from other local businesses, customers, and fellow locals. It really feels like everyone is rooting for one another, and that’s something special.
As for what I like least, honestly, there isn’t much that comes to mind. Like any growing city, Nashville has its challenges, but the positives far outweigh them for me. The people and the community are what make this city such an incredible place to live and grow a business.
Contact Info:
- Website: https://www.thecookiepatchgf.com
- Instagram: https://www.instagram.com/thecookiepatchgf
- Facebook: https://www.facebook.com/profile.php?id=61575653755421
