Sugar Roots – Springfield, TN: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (615) 433-6493 to check today's hours. Know the hours? Send them to us.

Tap for directions

613 S Main St, Springfield, TN 37172

Google Maps Apple Maps Waze Bing Maps

Address613 S Main St, Springfield, TN 37172

Phone(615) 433-6493

StyleBakery

CountyRobertson County

Time zoneCentral Time

From city center0.6 mi north

About Sugar Roots

You will find Sugar Roots at 613 S Main St in Springfield, roughly 0.6 mi from downtown Springfield, heading north.

It is one of 9 bakeries and sweet shops we list in Springfield — about one per 2,205 people living in the city. If you want to compare, Grain + Honey Bake Shop sits 0.1 mi from here.

Opening hours for Sugar Roots are not verified in our data. A quick call to (615) 433-6493 before you go saves a wasted trip, especially on holidays.

What to order

Typical items at a bakery like this one — the bakery's own selection may differ.

Full menu

Breakfast Pastries & Muffins

Cinnamon RollYeasted dough spiraled with brown sugar and cinnamon, baked snug in a pan so the sides stay pillowy, then spread with cream cheese icing.
Bear ClawA slashed, claw-shaped Danish filled with sweet almond paste and topped with sliced almonds and a thin glaze; layered and buttery throughout.
Apple TurnoverPuff pastry folded over cinnamon-spiced apple filling into a triangle, baked until shatteringly crisp and finished with a light vanilla drizzle.
Cheese DanishLaminated dough cradling a lightly sweet cream cheese center with a hint of lemon; golden edges give way to a rich, custardy middle.

Breads & Rolls

Parker House RollsFolded dinner rolls with a feathery crumb and golden tops brushed with melted butter and flaky salt, a fixture on holiday tables.
Multigrain LoafA hearty loaf combining whole wheat, oats, flax, and sunflower seeds, with a wholesome chew and a crust rolled in more seeds.
Sourdough BouleNaturally leavened round loaf with a blistered, deeply browned crust, an open chewy interior, and the gentle tang of a long fermentation.
Honey Wheat Sandwich LoafA soft-crumbed pan loaf made with whole wheat flour and a touch of honey, sliceable for toast, lunchbox sandwiches, and grilled cheese.

Cookies & Bars

Lemon BarA shortbread base topped with a sharp, silky lemon curd and a snowfall of powdered sugar; bright, citrusy, and cleanly sliced.
Black and White CookieA large, cakey drop cookie iced half in vanilla fondant and half in chocolate, a New York deli-counter staple with a lemony crumb.
Chocolate Chip CookieBrown-butter dough loaded with semisweet chocolate chunks, baked to crisp golden edges and a chewy center with a sprinkle of sea salt.
Oatmeal Raisin CookieA rustic cookie made with rolled oats, plump raisins, and warm cinnamon, with crinkly edges and a molasses-tinged sweetness.