Shelly

Shelly’s varied interests steered her along a winding career path on her way to The Horse Soldier. Born and raised in Virginia, Shelly graduated from The College of William & Mary in 2005 with a B.A. in English. A passion for food writing then led her to The Culinary Institute of America in Hyde Park, New York, where she studied baking and pastry arts and served as Editor-in-Chief of La Papillote student newspaper. After completing an internship at Chocolatier magazine in New York City, Shelly graduated from The Culinary Institute of America in 2008 and was hired as an associate editor in the college’s publishing department.

Looking for a change of pace and to be closer to family, Shelly relocated to Gettysburg in 2012. Following a stint in customer service and the start up her own home baking business, Shelly joined The Horse Soldier’s staff in late 2015.

The daughter of a military historian, Shelly grew up visiting battlefields and historic sites across the country, and Gettysburg was a part of nearly every family vacation. Now, living in Gettysburg has brought Shelly back to her roots and sparked a renewed interest in American History. The most exciting aspect of Shelly’s full-time position carrying out daily office operations at The Horse Soldier is the opportunity to continuously learn through hands-on experience with historical artifacts.

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