Luliet Creamery + Bake Shop turns Spring baker's sweet dreams into reality

Nelia Shehaj baked out of her home for four years prior to opening her first storefront in October 2019. (Hannah Zedaker/Community Impact Newspaper)
Nelia Shehaj baked out of her home for four years prior to opening her first storefront in October 2019. (Hannah Zedaker/Community Impact Newspaper)

Nelia Shehaj baked out of her home for four years prior to opening her first storefront in October 2019. (Hannah Zedaker/Community Impact Newspaper)

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Luliet Creamery + Bake Shop offers 15-18 macaron ($2.25 each) flavors on a daily basis. (Hannah Zedaker/Community Impact Newspaper)
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'The Luliet' signature cake (2-6) is a buttercream cake with a white chocolate drip and topped with macarons and fresh flowers. (Courtesy Luliet Creamery + Bake Shop)
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After four years of fulfilling custom cake, cupcake and macaron orders out of her Gleannloch Farms home, Nelia Shehaj’s dreams of owning her own bakery became a reality with the opening of Luliet Creamery + Bake Shop.

Trained through Houston Community College’s Baking and Pastry Arts Program, Shehaj said she began baking out of her home because it afforded her more time to spend with her small children. However, after Shehaj made a batch of homemade caramel for an event at her son’s elementary school, business began to boom, and she soon outgrew her cottage bakery.

Five years after the journey began, Shehaj opened Luliet Creamery + Bake Shop, located on FM 2920 in Spring, on Oct. 23, 2019.

“It started off as just a bakery, but then I got very interested in ice cream, so I took some classes and started experimenting,” Shehaj said. “Now we make our own ice cream from scratch. We go from milk to cone; everything’s made in-house.”

Available by the pint or cone, Luliet’s small-batch artisan ice cream comes in flavors that change seasonally, and Luliet currently offers autumn-inspired flavors such as pumpkin cinnamon roll.


“I really want to build really deep roots in the community and make sure that we’re really a part of it,” she said.

Luliet also offers a variety of sweet treats and custom and signature cakes for weddings, birthdays and other special occasions.

The business features jumbo cookies; tres leches; alfajores, which are South American dulce de leche sandwich cookies; 15-18 French macaron flavors; and 10-15 cupcake flavors that change on a daily basis. Gluten-free cupcakes are also available on the weekends or by special order.

While dining in is currently not permitted at Luliet due to the ongoing coronavirus pandemic, Shehaj said customers are welcome to pick up treats in the store or curbside. Shehaj added she is working to expand the bakery’s outdoor seating as the weather gets cooler.

Now approaching its one-year anniversary, Shehaj said Luliet plans to celebrate the special occasion by offering specials and giveaways throughout the weekend of Oct. 23-25.

“I like to be surrounded by people,” she said. “When I was working from home it was just me, but here you get to meet the people in the community. ... That’s the fun part of my job.”

Luliet Creamery + Bake Shop

3625 FM 2920, Ste. A3, Spring

713-389-8319

www.lulietbakery.com

Hours: Tue.-Thu. 10 a.m.-9 p.m., Fri.-Sat. 10 a.m.-10 p.m., Sun. noon-8 p.m., closed Mon.
By Hannah Zedaker

Editor, Spring/Klein & Lake Houston/Humble/Kingwood

Hannah joined Community Impact Newspaper as a reporter in May 2016 after graduating with a degree in journalism from Sam Houston State University in Huntsville, Texas. In March 2019, she transitioned to editor of the Spring/Klein edition and later became the editor of both the Spring/Klein and Lake Houston/Humble/Kingwood editions in June 2021. Hannah covers education, local government, transportation, business, real estate development and nonprofits in these communities. Prior to CI, Hannah served as associate editor of The Houstonian, interned with Community Impact Newspaper and spent time writing for the Sam Houston State University College of Fine Arts and Mass Communication and The Huntsville Item.