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?

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?