Meet Renee St Pierre

We recently connected with Renee St Pierre and have shared our conversation below.

Renee, so great to be with you and I think a lot of folks are going to benefit from hearing your story and lessons and wisdom. Imposter Syndrome is something that we know how words to describe, but it’s something that has held people back forever and so we’re really interested to hear about your story and how you overcame imposter syndrome.

I’ll let you know when I do, ha! No, but seriously When I first started baking sourdough and trying to turn it into a real business, imposter syndrome hit hard. I’d scroll through photos of perfect loaves online and think, “Who am I kidding? My bread doesn’t look like that.” I’d worry people wouldn’t take me seriously or that I wasn’t experienced enough to call myself a baker.

What helped was just showing up, day after day, bake after bake. The more I worked with the dough, the more I realized that every baker has their own style and rhythm. My loaves didn’t have to look like anyone else’s; they just had to taste good and make people happy. When customers started coming back, asking for my bread by name, that’s when it clicked, I was doing something real.

I still have moments of doubt, but I’ve learned that’s part of the creative process. Bread keeps you humble. It reminds you that you’re always learning. Now, when that imposter feeling creeps in, I take it as a sign that I’m growing, not failing.

Thanks for sharing that. So, before we get any further into our conversation, can you tell our readers a bit about yourself and what you’re working on?

I run a small-batch microbakery focused on fresh, local ingredients and the slow, satisfying craft of sourdough. What began as a weekend hobby, just me, some starter, and a kitchen permanently dusted in flour, has turned into a full-fledged love affair with bread and community. By day, I’m a nurse, so I like to say I take care of people in two ways: one with heart monitors, the other with warm loaves. Both require patience, intuition, and a good laugh when things don’t go as planned, whether it’s an over-proofed dough or a long night shift.

What makes my bakery special is its local heartbeat. I source ingredients from nearby farms and love creating seasonal loaves that reflect what’s growing around us—like pumpkin sourdough and cranberry walnut for fall. I’m also planning a few pop-up events so folks can grab a loaf, swap stories, and experience the joy of fresh bread straight from the oven. At the end of the day, this business is about more than baking, it’s about connection, community, and finding comfort in the simple magic of good bread.

If you had to pick three qualities that are most important to develop, which three would you say matter most?

Looking back, three things made the biggest difference on my journey: patience, adaptability, and a willingness to keep learning. Patience, of course, comes from both baking and nursing. Bread doesn’t rush, and life (or business) rarely moves at the speed you want. Some days, I’d stare at a stubborn loaf or a long shift and think, “This is never going to work” and then it did, eventually.

Adaptability was a lifesaver. Ingredients run out, schedules change, recipes flop… and sometimes, both the dough and I need a little extra TLC. Being able to roll with the punches kept me sane and kept the bread coming. Finally, a willingness to learn has been huge. I experiment with local ingredients, tweak recipes, and listen to feedback from customers (and colleagues). Curiosity keeps things fresh, literally and figuratively.
For anyone just starting out, my advice is simple: be patient, embrace change, and stay curious. Celebrate small wins, don’t fear mistakes, and enjoy the process. After all, whether you’re kneading dough or building your dream, the messy middle is where the magic,and the best stories, happen.

Thanks so much for sharing all these insights with us today. Before we go, is there a book that’s played in important role in your development?

A book that’s had a surprisingly big impact on me is Pippi Longstocking. On the surface, it’s a fun story about a quirky girl with wild red braids, but Pippi’s fearless independence really stuck with me. She does things her own way, trusts herself, and isn’t afraid to stand out, which is exactly the mindset I’ve needed running a micro bakery while also working as a nurse.

She also taught me the power of resilience with joy, facing challenges head-on, but with humor and creativity. And her endless curiosity reminds me to experiment, take risks, and keep learning… whether that’s with a new sourdough recipe or the chaos of life.

Basically, Pippi shows that a little boldness, a lot of playfulness, and curiosity go a long way, both in bread and in life.

Contact Info:

• Instagram: https://www.instagram.com/theflourshopnbtx/
• Facebook: https://www.facebook.com/profile.php?id=61555693854060

Image Credits

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