Simply Bread Co.

One of the most rewarding parts of what we do is watching bakeries grow.

shared their experience building a thriving bread business with two Simply Ovens:

“Curious if you can turn your home baking into a full time thriving business?

Yes, yes you most certainly can.

With 2 Simply Ovens we are able to bring in a 6 figure gross revenue.

We only bake bread, which makes our system incredibly streamlined. It’s only the two of us hustling (no employees). We sell through 16 locations across a large geographical area. Our average week is 600 loaves.

If you have the ambition and determination you too can operate a full time bread production business from home.

Efficiency is key here.
Optimize every step you make.
Make sure your product is consistent every single bake.
Test, measure, evaluate, repeat.

Consistency & efficiency is where you will start building success.”

Thank you Katy for allowing us to share your story and for being part of the Simply Bread family. We’re honored to be a small part of your journey.

Scones are so much fun to make!

shares her process for baking scones in the Simply Bread Oven. She bakes directly on mats placed on the stones and can fit 16 scones per deck, making it easy to produce larger batches efficiently!

Preheat the oven to 380°F and bake for 23 to 25 minutes, or until beautifully golden brown!

Do you make scones in the oven?

shows how assigning different scoring patterns to different loaf flavors can be a simple visual guide that makes production and packaging much easier. When you’re baking multiple inclusion loaves, many of them can look surprisingly similar once they’re out of the oven. A consistent scoring system allows you to identify each variety at a glance without needing labels or second guesses. It creates an easy reference point throughout the baking process and helps keep larger orders organized and efficient.

Do you use different scoring patterns for different loaf flavors?

150 cookies. In just a couple of hours?! 🤯

Being able to bake this volume in a single session completely changes what production days can look like for a microbakery.

Instead of spending all day rotating trays and cycling small batches through a home oven, production can keep moving smoothly while baking evenly from batch to batch.

baked these cookies at 340 for 15-18 minutes.

What’s the largest batch of cookies you’ve baked at one time?

shows us how she makes focaccia in the Simply Bread USA 20x20 pans.

Depending on how thick you want your focaccia, around 2.5 to 3 kilos of dough in each pan works really well. Alisha uses her regular sourdough bread recipe and scales it to whatever size batch she needs for the day.

After bulk rise, divide the dough into the sized rounds you need, oil the pans really well, then let the dough relax in the pan for about 10 minutes before you start stretching it out uncovered. Stretch from underneath the dough and slowly work your way around the pan pulling outward. Once the dough starts resisting the stretch, stop and let it rest for a few minutes, then come back and keep going. It’s okay if the dough doesn’t fill the pan right away. Once the dough relaxes, it becomes a lot more pliable. After a few rounds of resting and stretching, the dough should fully fill the pan.

Then let the dough proof a little longer until it gets really bubbly. After that, add your toppings, dimple the dough, and bake at 475 degrees for around 30 to 35 minutes, or until the bottom gets deeply golden and crisp.

She bakes with the steam lever closed for the first 15 minutes of the bake without adding any additional steam. Release the steam lever during the last part of the bake to help crisp it up. If adding cheese, wait until the last 10 minutes or so of the bake so the cheese does not get too hard.

Have you baked focaccia in the Simply Bread USA pans yet?

Baking muffins in the Simply Bread Oven.

A lot of muffin recipes recommend starting with a really hot oven, then lowering the temperature partway through the bake. That initial blast of heat helps the muffins rise quickly before the structure sets. The chemical leaveners react fast, steam rapidly develops inside the batter, and all of that expansion pushes upward early in the bake to help create those tall rounded muffin tops.

The biggest thing to understand with muffins in a stone deck oven is that the bake is being driven by stored thermal energy instead of rapidly changing air temperature.
In a home oven, when you turn the temperature down, the oven air cools down pretty quickly too. In a stone deck oven, the stones are still holding a large amount of stored heat underneath the muffin tin throughout the bake. So while the air inside the chamber may cool down some, the pan is still receiving strong conductive heat from the stones below.

Instead of preheating hotter and lowering the temperature later in the bake, choose a temperature somewhere between those two ranges and bake straight through without tapering the bake downward halfway through. This creates a more even bake across the entire pan because the muffin tin continuously absorbs and redistributes the stored energy coming from the stones. Even in a fully loaded muffin tin, the center muffins bake at a much more even rate alongside the outside muffins instead of lagging behind them.

Have you tried muffins in the Simply Bread Oven yet?

Simply Bread is hosting another webinar on Thursday, May 28th at 4pm PST. This time, Jessie Youngblood of will be hosting and talking all about the systems she uses to run pop ups and markets in a way that feels more organized, sustainable, and manageable long term.�
Running markets can quickly become overwhelming when production, prep, packaging, transportation, setup, and customer interaction all start competing for your attention at once. In this webinar, Jessie will walk through how she structures her bake and prep days, organizes production timing throughout the week, builds menus that are realistic to maintain, and prepares for markets without everything turning into last minute chaos.�
She’ll also cover packaging systems, booth setup, customer flow, timing sheets, prep organization, and the small behind the scenes details that can completely change how market days feel. This webinar is focused on helping bakers create systems that make pop ups, markets, and events run smoother from start to finish so you can feel more prepared and confident going into them.
�Register at the link here to save your seat today👉🏻

https://smplybrd.info/3RqDLqm

shows that the Simply Bread Oven can bake way more than just bread. So and so has got some lovely granola cooking up in the oven.

We love seeing the different ways people are using these ovens in their bakeries and home kitchens. Granola is such a great example of how evenly and gently these ovens can bake, giving you that deep golden toast all the way across the tray.

From breads to pastries to full sheet tray bakes, this community keeps finding new ways to put these ovens to work.💪🏻

If you want to be featured on our page, don’t forget to tag us with your beautiful bakes!

If you’re serious about better bread, it’s not just the recipe. It’s the tools that make everything easier and more consistent.

shares his essentials for running a micro-bakery.

1. A good lame
I’ve used everything from cheap blades to my current one from (yes… it has my name on it which still makes me feel cooler than I am 😅) The key is control. A sharp blade gives you clean scoring, better oven spring, and that nice ear.
👉 Biggest tip: change your blade often. A dull blade will drag and tear your dough.

2. Transfer peel or board
One of those tools that quietly makes your life easier. You can load dough cleanly, avoid deflating it, and move it without stress. I also use mine for proofing and resting dough. The peels that come with are honestly dialled in for this.

3. Your oven setup:
For me, the oven is the heart of the micro bakery. The Simply Bread Oven has been a game changer. It holds heat well, gives you proper steam, and most importantly it’s consistent. When your bakes become repeatable, that’s when you can really start to scale and improve.

4. Cooling racks:
Very underrated. If bread sits on a flat surface, steam gets trapped and you end up with soggy bottoms. A rack lets air circulate so your crust stays crisp. Also a huge help when baking multiple pizzas.

5. A proper bread knife:
You don’t need a huge collection like I have 😅 but one good serrated knife is a must - .jp
Clean cuts, no tearing, no crushing your crumb after all that work.

For Simply Bread products check out the links in bio.