Billy Bread

Home bakery in Thousand Oaks making sourdough and specialty breads. Delivery in most of Ventura and Los Angeles counties

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.

04/15/2026

Coil folds are doing more than just moving the dough around.

I always wet my hands first so I can lift the dough without tearing it.

I usually do coil folds about an hour apart, and after each one I check the temperature to see how fermentation is progressing.

Each fold builds strength, organizes the gluten, redistributes heat, and helps the dough hold air better.

By the end of bulk, the dough should feel smoother, stronger, and a lot more alive. It should feel like a big marshmallow.

04/14/2026

Today I’m making 18 loaves (that’s the most my 30qt Estella mixer can handle) of sourdough.
Always add water first, that help prevent you from getting dry clumps that don’t mix into the dough.
Mix for 5 minutes
Rest 20 minutes
Add salt and a little water to help it dissolve
Mix for 15-20 minutes and check the temperature. I’m looking for at least 81.5. It can get too hot so look out for that!
Once temp is reached move it I to a big container to bulk ferment and start your next batch!

04/08/2026

Most people see flour. I see where flavor starts. Fresh-milled rye just gives the dough more depth, aroma, and character.

03/31/2026

She took the scenic route, but she’s here.
I had plans for a spring inspired sourdough.
Those didn’t work.
I had to go back to the drawing board. And honestly, this one was worth the wait.

April’s bread is Blueberry Lemon Milk Bread — soft, buttery milk bread layered with lemon zest butter spread and blueberry compote. Bright, sweet, tangy, and very ready for spring.

Available now at billybreadla.com/shop

Hashtags:

03/23/2026

Come bake with me.

This class is for beginners, curious bakers, and anyone who wants to finally understand sourdough without spending months making weird loaves alone in the kitchen.

We’ll cover the full process by hand and focus on the part that matters most: learning how dough looks and feels at each stage. You’ll get hands-on practice, fresh bread during class, and plenty to take home so you can keep baking after it’s over.

Saturday, April 4th at 2PM
Billy Bread Sourdough Class
$175

Spots are limited.

Address

Newbury Park, CA
91320

Website

https://billybread.com/

Alerts

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

Contact The Business

Send a message to Billy Bread:

Want your business to be the top-listed Bakery in Newbury Park?