The Journal
From the kitchen
Notes from
the kitchen.
- September 11, 2026Twelve Loaves, Then One On MeI have started and quietly killed a few things at this bakery over the years. A subscription. A club. Things […]Read the post
- August 28, 2026What Actually Happens in a Billy Bread Sourdough ClassI get a version of this question a lot: I bought a starter, I killed it, what did I do […]Read the post
- August 14, 2026A Friday at Billy Bread, From the Levain to Your Front DoorPeople ask me what I do all day, and the honest answer is that most of the week I am […]Read the post
- July 5, 2026What Is the Coyote? Meet Billy Bread’s Flagship SourdoughIf Billy Bread had a mascot, it would be the Coyote. It is my flagship loaf, the one most people […]Read the post
- July 5, 2026How to Order Fresh Sourdough in Newbury Park and the Conejo ValleyI get this question a lot, usually some version of “wait, how do I actually get a loaf?” Billy Bread […]Read the post
- June 27, 2026How to Store Sourdough So It Stays Fresh All WeekReal sourdough has no preservatives, so a little know-how keeps it great all week. Here is exactly how I tell my Newbury Park neighbors to store their Friday loaf.Read the post
- June 15, 2026Welcome to the New Billy BreadBilly Bread has a brand-new home at billybread.com, a fresh new look, the new Bread Club weekly subscription, and the same Friday bakes from Newbury Park. Come take a look around.Read the post
- June 3, 2026What Makes Sourdough Different From Regular Bread?If you’ve ever torn into a craggy, blistered loaf of real sourdough and wondered why it tastes so different from […]Read the post
- June 3, 2026What Is a Cottage Bakery and How Does It Work in California?If you have ever wondered how you can order fresh, homemade bread directly from someone’s kitchen, welcome to the […]Read the post