240. Building a Bakery: The Story of Stella Sourdough
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Show Notes
Summary
In this episode of the Johnson City Living Podcast, host Colin Johnson speaks with Don and Tiffiny Hurley about their journey from the Rogue Valley in Oregon to Johnson City, Tennessee. They discuss their love for the community, the transition from the mortgage industry to baking sourdough bread, and the growth of their business, Stella Sourdough. The conversation covers the intricacies of sourdough baking, the importance of community support, and their aspirations for the future, including potential expansion and new product development.
Takeaways
The supportive community in Johnson City is a major draw.
Don and Tiffiny transitioned from the mortgage industry to baking.
Sourdough starter is a living culture that requires care.
Stella Sourdough produces around 2200 loaves per month.
The couple emphasizes the importance of quality ingredients.
Community connections have been vital for their business growth.
They are exploring new product ideas based on customer feedback.
The couple aims to open a brick-and-mortar location in the future.
They prioritize customer satisfaction and product quality.
Baking has become a passion for them, despite initial hesitations.