How to Order Fresh Sourdough in Newbury Park and the Conejo Valley

I get this question a lot, usually some version of “wait, how do I actually get a loaf?” Billy Bread is not a storefront you walk into. I am a California cottage baker, which means I bake out of my own kitchen here in Newbury Park, in small batches, made to order. That is the whole charm of it. You are buying bread from a neighbor, not a factory. Here is how it works.

Everything runs on a Friday

My week has a rhythm. Thursday is prep day: mixing, fermenting, shaping. Friday is bake day, and Friday is when you get your bread, warm and fresh. Pickups and deliveries happen Friday morning into the early afternoon, roughly 7am to 2:30pm.

Preorder, and preorder early

Here is the honest truth about small-batch baking: I only make so much. A typical batch is around eighteen sourdough loaves. When they are gone, they are gone until the next Friday. So the smart move is to order earlier in the week off the current menu and lock in your loaf. The popular items, the Coyote especially, sell out.

Pickup or delivery

Pickup is free, right here in Newbury Park. If you would rather have it brought to you, I deliver across a good chunk of the Conejo Valley. Newbury Park is the closest zone, and I also deliver to Thousand Oaks, Westlake Village, and Lake Sherwood. Delivery is a small flat fee by area, and you will see it at checkout. If you are a little further out, plenty of folks in Agoura Hills, Oak Park, and even greater LA make the drive for pickup. I am told it is worth it. I am also biased.

What is on the menu changes

I bake seasonally and rotate things, so the menu is not identical every week. The Coyote, my flagship, is almost always around. Beyond that you might find rustic sourdough, milk bread, sourdough English muffins, cinnamon swirl milk bread, focaccia, cookies, and seasonal specials that come and go. Always check the current menu before you order.

That is the whole system. Pick your bread, order early in the week, grab it warm on Friday. Life is too short for boring bread. See this week’s menu.