Simply Bread Co.

Simply Bread Co. Bringing real bread into every home. Building the world's largest baking community.
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08/27/2026

Wondering how the steam function works in the Simply Bread Oven? Here’s the 30 second version.

Leftmost k**b, sets how long steam runs into the deck. Steam is what gets you oven spring and it keeps the crust from setting before the loaf is done rising.

How much you want changes with the bake, so it’s worth dialling in rather than leaving where it landed.

Full guide is on our YouTube: pre-steaming, when to release, and what to do if the first bake isn’t there yet.

08/21/2026

It starts as one more loaf. Then it’s one more market, one more order, one more person asking if you deliver.

At some point you want an oven that can keep saying yes with you.

Fifteen loaves in forty minutes. Steam that generates itself. Digital control across every deck, so you’re not shuffling trays halfway through to even things out.

The yeses get easier. That’s the whole thing.

08/19/2026

Crumb is a receipt. Everything you did to that dough shows up in the slice.

Even holes top to bottom, fermentation landed. Tunnels near the crust with a tight base, shaping lost tension. Gummy through the middle, it came out early.

What gets missed is that crumb tells you about your oven too. Uneven heat gives you one loaf with beautiful structure and the one beside it dense on one side. Same dough, same day.

Consistent deck heat is what makes good crumb repeatable instead of lucky.

What’s your crumb telling you today?

08/17/2026

Everything that makes a bakery work starts before the oven.

Where your flour comes from is a business decision before it’s a baking one. What it costs. Whether the bags are consistent. Whether you can still get it in November. Whether people will pay a little more for bread made with grain grown two hours down the road.

So we sent Alisha Fuller to the Kneading Conference in Skowhegan, Maine with the people who grow the wheat, the people who mill it, and the rest of us who bake with it.

Everyone there just tells you things. Growers pulling you over to talk about variety trials, millers walking you through their setup, bakers swapping notes on a flour they’d been buying for a year without ever meeting the person behind it.

We were there as a partner this year alongside Maine Grains, and the oven we brought stayed behind with Maine Grain Alliance for their classes and demos.

We build ovens, and we help bakers build the business around them. Both of those jobs put us in that room.

Where does your flour come from?

08/07/2026

Learn how Macey built a 6-figure income as a stay-at-home mom!!

Join us Thursday, August 13th at 12:00 PM Pacific for our next Simply Bread Webinar with Macey Merlak , where she’ll take us inside the choices she’s made to build a successful microbakery around her family.

There is so much that goes into growing a bakery beyond making great bread. Your time matters. Your menu matters. The way you structure your week matters. And as your business grows, knowing when to invest in equipment, ask for help, or make a change can shape what that growth looks like.

Macey has navigated those decisions while raising her familiar and growing a business from her home kitchen. In this webinar, she’s sharing what she’s learned, what has worked for her, and how she continues to evaluate what her bakery needs as her family and business move through different seasons of life.

If you’re wondering how to grow your bakery while keeping your own priorities at the center of the decisions you make, this is a conversation you won’t want to miss!

Click the here to learn more and save your seat🙌🏻

https://smplybrd.info/4xwaM4o

Summer can be one of the busiest seasons for a microbakery, but it can also be one of the most unpredictable. In her lat...
08/06/2026

Summer can be one of the busiest seasons for a microbakery, but it can also be one of the most unpredictable. In her latest Simply Bread blog, Laila O’Boyle of Laila *unlock your baker’s intuition* shares 3 practical strategies to increase your average order value, encourage repeat customers, and make the most of summer opportunities.
 
From picnic boxes and customer incentives to BBQ packages, wedding favors, and event sales, Laila shares practical ways to package your existing products into offers that encourage customers to buy more while creating new opportunities for your bakery.
 
Click the link in our bio to read 3 Ways to Boost Summer Sales for Your Microbakery.👉🏻

07/30/2026

Baking the same recipe over and over has a way of teaching you something new.

That’s exactly what Gianna’s Fresh Batches of Sourdough 🍞 shares in this video. 

After years of making these Lemon Blueberry Sourdough Scones, her process looks different than it did when she started. The recipe reflects years of baking, testing and refining her process.

Gianna says:
🫐🍋 Blueberry Lemon Sourdough Scones - I’ve been making this scone since 2024! Methods all work for scones and each baker has a different little tip or trick that they love using. I tbh have tried a lot of different things with the butter...I dislike shredding it and if I can simplify the process I will for anything that I create😀 Especially if you’re doing more than 1 batch.
There’s one where you melt your butter instead let it cool and then add it to the dry mix ( I did this at the start of my sourdough journey & it worked well ) then there’s mixing all the liquids together along with the melted butter, then putting that in the freezer for 1/2 hour. I did this one a lot as well & that worked. I then have tried my friend Wendy’s hack on freezing the milk and cream. Melt your butter then let it cool and add it to the rest of the liquids with the milk/cream from freezer.
These are my last bakes of 3 dozen of the scones using that hack. So much easier I found to do it this way when making multiple batches of scones.
Sharing is caring so that’s my share of the day-hope you try it🥰❤️👍🏼🫶🏻✨


We appreciate bakers who pull back the curtain and share not just what they bake, but how their process continues to evolve. Thank you Gianna for sharing another thoughtful lesson with the Simply Bread community. 💛

07/29/2026

Every bakery grows differently.

For Kaylin Three Sisters Homestead & Bakery | 🍞 Greenville, SC , investing in a Simply Bread Oven meant baking more loaves in less time, growing her business, and creating a schedule that lets her homeschool her kids while doing what she loves.

We think that’s pretty incredible. Watching bakers build businesses that support their families, their goals, and the life they want to live is one of the most rewarding parts of what we do.

Thank you, Kaylin, for letting us share your story with the Simply Bread community.🫶🏻❤️

07/28/2026

Behind every delivery is a baker who decided it was time to grow.

Long before the truck arrived, there were countless early mornings, recipes tested over and over again, markets, customers, and the decision that the next step was investing in equipment that could keep up with the vision.

That’s why we love sharing these moments. We know how much work goes into reaching this point, and it’s always exciting to see another bakery take that next step!

Congratulations, Loaf & Yolk | Georgia Cottage Food Bakery! We hope this oven helps you bake more bread, serve more customers, and create the kind of bakery you’ve been working toward. Thank you for letting us celebrate this milestone with the Simply Bread community🫶🏻❤️

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5151 California Avenue
Irvine, CA

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+14159493482

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