The last few days I have been grappling with “branding.” The word alone makes me cringe, everything about it screams corporate, big, impersonal and nothing I aspire to, but that exactly is the point, that none of that is my “brand”, none of that is STELLA Bakery! STELLA Bakery is just myself and a big dream to create the most delicious, nutritious and beautiful bread with all organic ingredients sourced from as many local farms as possible. Every loaf is made ...
...with love and nurtured from the minute I feed my “mother”-starter on Tuesday to when I drop it off at your house or in the Bäckerei box outside on Thursday. They are my little babies that I get to share with everyone. Bread is an ancient and fundamental food source and it feels like I get to connect with all of you through it. My bread gets to be at your dinner table, or in your lunch bag bringing smiles to your faces and bellies. I love that! It is the reason I get up every morning.
All this reading about “brand identity” got me worried, since I can’t shake off this thought that brand = corporation which would mean I (Stella the person) = corporation, not a good way to look at it, is it? So I think I need a little help with this (I did sign up for a workshop next week, hope that can shine a little light on the matter) but until then I was wondering what your association with STELLA Bakery is. What are three words you would use to describe your experience with my bread shares? I would love to hear them! If you are willing to share you can write them as a comment below, on Facebook or Instagram or just send me an email! Thanks so much for being part of my journey!!
This week’s Share
Ingredients: Montana grown organic wheat flour, water, sourdough culture, sea salt.
Polenta Sourdough Sandwich Loaf
Ingredients: Montana grown organic wheat flour, water, organic yellow corn, sourdough culture, sea salt.
Sonora White Wheat Sandwich Loaf
Ingredients: Montana grown organic wheat flour, water, org. fresh ground Sonora white wheat from Prairie Heritage Farm, sourdough culture, sea salt.