Today we’d like to introduce you to Renee St Pierre
Renee, we appreciate you taking the time to share your story with us today. Where does your story begin?
Baking has been a part of my life for as long as I can remember. My dad would bake for every holiday, and not just a little bit- so many pies, pralines and fudge. As a kid, baking was a part of what we did to celebrate, and I always loved learning the magic of turning simple ingredients into something warm and comforting. I would bake when I was happy or stressed or needed a challenge.
Enter the Sourdough Era: Sourdough came into my life later, but it quickly became an obsession. The idea of creating bread using just flour, water, and wild yeast fascinated me. Tuns out, sourdough isn’t just a food—it’s a full-time relationship. My starter became my needy, bubbling pet that I had to feed, talk to (yes, I named it), and occasionally apologize to when I neglected it for too long. My first loaves were far from perfect—but I love a good challenge. Over the years, I refined my techniques, experimenting with flavors and working on creating something I would want to buy. I wanted to provide something that focused on fresh, local ingredients that was good and good for you. Today, baking is more than just a hobby; it’s a passion and a way to connect with others through something as simple yet profound as a loaf of bread.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
There were definitely struggles. Sourdough is a whole different thing compared to what I was used to making, even how you make a regular bread loaf. Unlike commercial yeast, sourdough starter has a mind of its own. Temperature, humidity, and even the mood of your starter (yes, it has moods) can affect fermentation. One day, your dough is perfectly bubbly; the next, it’s a flat, lifeless blob that makes you question your life choices. On Top of the starter choosing the days it wants to work right, which is about 95% of the time, I am a home baker, which comes with its own set of challenges. I am limited on space, storage, and tools needed to produce a lot of product at one time. Balancing running the bakery with family life and working full time as a nurse coordinator helping patients receive kidney transplants has definitely been a growing experience.
Appreciate you sharing that. What should we know about The Flour Shop Sourdough?
We specialize in handcrafted sourdough breads and baked goods including different pastries made with fresh, locally sourced ingredients. We’re known for our naturally leavened, long-fermented sourdough loaves, featuring seasonal flavors that celebrate the best of what’s available throughout the year. We don’t do shortcuts. Our sourdough takes 24-48 hours to ferment, giving it that perfect crispy crust, soft airy crumb, and deep flavor you just can’t get from store-bought bread. We also love playing with flavors—think pumpkin spice loaves in the fall, citrus-infused sourdough in winter, or fresh herb and cheese rolls in the summer. Every bake is made with high-quality, local ingredients, no preservatives, no nonsense—just really good bread. My main focus is in using organic flours, local produce, and high-quality ingredients to ensure every loaf is as delicious as it is wholesome. Seeing people take that first bite of a fresh, crackly sourdough loaf and go “oh wow.” We love being part of our community, bringing people together over warm, homemade bread. Whether it’s a weekly staple in your house or a special treat, we’re just happy to be part of your table. Our micro bakery is built on a love for real, slow-fermented bread and the joy of sharing it with others. Whether you’re a sourdough enthusiast or just discovering naturally leavened bread, we welcome you to try our bakes and experience the difference that fresh, high-quality ingredients and time-honored techniques can make. Bread is more than just food—it’s a connection to tradition, to community, and to the simple pleasure of something warm and fresh from the oven.
We love surprises, fun facts and unexpected stories. Is there something you can share that might surprise us?
This isn’t my main job. I am a registered nurse and have been for 10+ years, I have worked everywhere from ICU (major part of my career), ER, cath lab, etc and now currently have been working as a transplant coordinator helping patients get kidney transplants for almost 4 years. Being a nurse is actually one of the reasons I started the bakery, I did it because I’ve met so many people through my career that don’t have options for getting that “little treat” due to health concerns, and I think it’s important to have good for you food that tastes good too! I offer dairy free, sugar free, and some gluten free options to help accommodate any dietary needs.
Contact Info:
- Instagram: https://www.instagram.com/theflourshopnbtx/
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