Who we are
About The Honey Stop Bakery
Hi, I’m Taylor Collins — owner and baker behind The Honey Stop Bakery.
Baking has been a part of my life for as long as I can remember. I started in the kitchen with my great grandma (aka “grrgrr”) before I could even walk. Every holiday was filled with love, laughter, and homemade desserts. That’s where my passion began — and it’s never left me.
For the past six years, I’ve proudly operated The Honey Stop Bakery under a cottage license, turning a childhood dream into a growing business. Every order is made with care, tradition, and a whole lot of heart.
I offer a variety of custom baked goods, beautifully crafted charcuterie boards, specialty coffees and lattes, and even adult specialty beverages for events. Each order and event can be fully customized to create the perfect experience for you and your guests.
Currently, customers can schedule pick-ups from my home, with flexible meet-up options available. I also offer Honey Stop on Wheels, where I bring fresh-baked treats, drinks, and curated setups directly to your events, markets, and special occasions.
With each passing year, this dream continues to grow — and my goal is to open a storefront soon. Until then, I’m grateful for every customer who supports this journey and allows me to share a taste of home with them.
Welcome to The Honey Stop — where every bite is made with love.
Nurtured in her love for baking by her great-grandmother Beth Scroggins, Collins aims to inspire aspiring home bakers around the world with her journey and place her little town of Moss Hill firmly on the culinary map. Standing alongside her great-grandmother, Collins said she learned the basics of baking through the making of cookies, pies, breads and candies for the holidays.
“We made them as gifts for people in our community,” Collins said
Her love of baking was continued when she worked for April Spurlock at Sweets Cakes and Catering in Hardin. Five years ago, after the business closed, Collins began baking birthday and celebration cakes, cupcakes and cookies from her own kitchen “about a half-mile from the four-way stop in Moss Hill.” Working with a Texas Cottage Food Production license, she creates roughly 300 cakes per year, ranging in price from $50 to $550. While one of the most requested bakes are her brown butter chocolate cookies, Collins finds inspiration for her decorated cakes from her customers, ranging from the minimalist ‘naked’ style to lavishly adorned creations.
She says The Honey Stop name for her business comes from a combination of a landmark in one of her favorite movies, Fried Green Tomatoes, and her oldest daughter’s nickname.
“In the movie, there is a little café called The Whistle Stop. Our daughter Bryclynn’s nickname is Honeybee, so I combined both and came up with The Honey Stop,” Collins said.
She and her husband, Dusten, are parents to two daughters. Bryclynn is 8 and Tillie is 3. Tillie is named for a great-grandmother, Matilda, and Tillie is also the name of one of the central characters in Fried Green Tomatoes, so it was a win-win for Collins.
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