Stella Bakery

Stella Bakery STELLA Bakery specializes in naturally fermented organic sourdough bread. I sell at Bozeman, MT farmers markets and out of my home.

Nutritious, delicious and beautiful bread made with organic flours, using old European methods of wild yeast fermentation and a modern business model are STELLA Bakery’s contribution to a healthier planet and it’s inhabitants.

GOOD BYE FACEBOOK! Thanks for following me for the last 4 years, but it's time for me to prioritize. I will no longer be...
12/27/2018

GOOD BYE FACEBOOK! Thanks for following me for the last 4 years, but it's time for me to prioritize. I will no longer be using Facebook in 2019, so if you want to be in touch find me on Instagram or through my website www.stellabread.com ,you can even sign up for my newsletter there to get quarterly updates! Wishing you a Happy New Year!

Christmas in the Country is this weekend!! My favorite Christmas Market outside Germany!
11/28/2018

Christmas in the Country is this weekend!! My favorite Christmas Market outside Germany!

Christmas in the Country is this weekend!!! It's my favorite Christmas Market outside of Germany! I am baking Cinnamon Raisin bread just for this occasion. Can't make the Market? I am offering loaves...

Still looking for a fabulous stuffing recipe? This is the one I will be making this year!
11/19/2018

Still looking for a fabulous stuffing recipe? This is the one I will be making this year!

It's that time of year when I start obsessing about what kind of stuffing to make for Thanksgiving and as most years I look for inspiration from Smitten Kitchen and the recipe below is based on one...

10/03/2018

Friday and Saturday are your last chance for bread until November 17th!

First Winter Market is this Saturday September 15th!! Hope to see you there!!
09/12/2018

First Winter Market is this Saturday September 15th!! Hope to see you there!!

This week is the first Winter Market!!! Bread will be available at the Emerson from 9am-12pm this Saturday September 15th and Friday September 14th at my house 4-8pm. Bread options for this week...

Fading light on the bench... the days are getting noticeably shorter...  bread will be available at 460 Lower Rainbow Rd...
09/07/2018

Fading light on the bench... the days are getting noticeably shorter... bread will be available at 460 Lower Rainbow Rd from 4-8pm today!! Last chance for Baguettes for awhile...

Winter Market is just around the corner!!
09/05/2018

Winter Market is just around the corner!!

Bozeman has local veggies available year round!

Baguettes and Epis going in the oven now!! See you soon!
08/31/2018

Baguettes and Epis going in the oven now!! See you soon!

Cinnamon Raisin bears marching into the oven! See you this afternoon 4-8pm at my house!
08/31/2018

Cinnamon Raisin bears marching into the oven! See you this afternoon 4-8pm at my house!

Last chance for Cinnamon Raisin this summer!
08/29/2018

Last chance for Cinnamon Raisin this summer!

This weeks sourdough bread options are Walnut Sage Sourdough, Bailey's Whole Wheat Sourdough, Cinnamon Raisin Sourdough, Polenta Sourdough and Country Sourdough. There is a pretty good chance I will...

Peach Scones heading to the market. See you soon!
08/25/2018

Peach Scones heading to the market. See you soon!

Address

PO Box 1664
Bozeman, MT
59771

Alerts

Be the first to know and let us send you an email when Stella Bakery posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Share

Category

My Story

​Hi it's me, Stella. I am the lady that bakes every single loaf of STELLA bread! ​ STELLA Bakery is a one person show so you will find me doing a lot of other things besides baking bread. Answering your e-mails, driving around delivering your bread, creating this website, accounting, taking pictures of my breads...

I started STELLA Bakery in 2011 at Mono Lake in Eastern California and in 2015 when my husband and I moved to Bozeman, MT the bakery went with us! ​ I have apprenticed in bakeries in Germany, California and Virginia but most of my learning occurred in my home kitchen through hundreds of test bakes, detailed note keeping and lots of tasting.