Billy Bread

09/22/2026

Don’t be weird. Buy Billy Bread online.

Freshly made, organic, and absolutely no shady car meetups required. 🍞

Fresh every Friday. Order online—link in bio.

09/14/2026

4 seats left in my next Sourdough Class, and I'd love for one of them to be yours.

Saturday, September 26, 2:00-5:00pm, right here in Newbury Park. You'll mix, shape, and bake with me start to finish, then walk out with your own starter, a banneton, dough ready to go in your own oven, and a scraper plus recipes so you can keep it going at home. Small group, only 8 people, so you actually get my attention instead of just watching from the back.

If you've ever wanted to stop being scared of sourdough, this is the afternoon for that. Link in bio to grab one of the last spots.

A beginner-friendly, hands-on sourdough class in Newbury Park. Small groups. Leave knowing the whole process, with a live starter, a banneton, and three loaves.

09/04/2026

Big Round Challah, for Rosh Hashana

Rosh Hashana starts at sundown on Friday, September 11 this year, and I wanted to have something ready for the neighbors in Thousand Oaks and Westlake celebrating it.

I don't bake my milk bread challah regularly, this one is just for the occasion: round, about 700g (24.7oz), with one braid finished in sesame seeds. Let me know if you'd rather have yours without the sesame seeds.

Because of the size and how much oven space it takes, only a limited number fit in the bake, so if you want one, don't wait. In the shop starting now, September 4, for the September 11 bake.

$20.

09/02/2026

New this month: Brown Butter Crispy Treats.

I browned the butter, that's the whole pitch, but it changes everything. Nutty, caramel-y, a lot more grown-up than the version from your lunchbox. I also bought enough marshmallows and cereal for what felt like a small army, so these are around for about a week while I work through it.

$6 for a 5.4oz bar. In the shop now.

09/01/2026

The flour is officially organic, and I'm thrilled about it.

People ask me all the time if my flour is organic. For the longest time my answer was some version of "I wish," because sourcing organic flour in bulk, in a way that made sense for the business, was hard to pull off.

When I finally tried switching, the bread didn't turn out right for a few weeks while I figured out how to work with it. I kept quiet and kept testing rather than announce something I might have to walk back. Some of you remember some truly embarrassing breads a couple weeks ago.

Well, I finally figured it out. Yes, it costs more, but I think it's worth it, and the breads are turning out great again. Bread flour, whole wheat, spelt, rye, semolina, all of it is organic now.

08/26/2026

Cinnamon Swirl Milk Bread is back in this week's bake. Same pillowy milk bread dough, rolled with a stupid amount of cinnamon sugar before baking. More than one customer has told me it makes better French toast than actual French toast bread. I do not disagree.

07/18/2026

📅 Quick Billy Bread Schedule Update!
One more schedule change, then we’re back to our regular Friday bakes.
🥖 Next week’s bread will be baked and ready for pickup on Thursday, July 23 (instead of Friday). I’ll be working on Friday, so I’m moving bake day up one day.
🎉 Starting Friday, July 31, everything returns to our normal Friday bake schedule.
Thank you all for being so flexible these past couple of weeks. Your support means more than you know. ❤️
See you Thursday, July 23!

07/10/2026

🥃 Last Call for Hiatus Bourbon Sourdough

This is it.

I have just enough spent bourbon grain left to make 8 more loaves, and once they’re gone, this bread is gone forever.

Made with the spent grain from Hiatus Craft House’s (Hiatus Craft House) bourbon, dehydrated, milled into flour, and folded into naturally leavened sourdough, it’s unlike anything else I make. Deep, toasty flavor with a beautiful dark crumb, and a loaf that truly can’t be replicated once the grain runs out.

If you’ve been thinking about trying it, now’s the time.

🛒 Order today for pickup next Friday.
Only 8 loaves remain, and when they’re spoken for, that’s the end of this limited release.

Thank you to everyone who gave this experiment a chance. It’s been one of my favorite breads I’ve ever created.

06/15/2026

My website just got a major upgrade!
https://billybread.com

Same great bread, same terrible puns, now with a snappier URL. And if you’re still typing in billybreadla.com out of habit, don’t worry; it’ll redirect you automatically like a very loyal sourdough GPS.

Browse the weekly menu, place your order, and arrange pickup or delivery, all without having to slide into my DMs like some kind of carb-desperate desperado.

But the real news? Bread Club. Sign up once, get bread every week, never have to remember to order again. Set it and forget it, the bread will find you. 🍞

U knead this in your life.

04/19/2026

One of the biggest things people miss in class: your hand has to stay low. I use the flour at the beginning to show the motion, but it’s the same movement on the dough. Side of the hand down, circular motion, build tension.