Simply Bread Co.

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Irvine, CA
Simply Bread Co.

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Bringing real bread into every home. Building the world's largest baking community.
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10/26/2026

Join us Monday, October 26, for a LIVE baking demonstration on Instagram!

If you’ve been curious about the Simply Bread Oven, this is a great opportunity to see how it actually works during a bake! We’ll walk through preheating, loading, steam application, baking temperatures, and how the oven manages heat throughout the baking process.

We’ll also talk about how heat works in a stone deck oven, how to get consistent results, and some of the things to consider when baking different types and sizes of bread.

Most importantly, we’ll be answering your questions LIVE! Whether you’re already baking with a Simply Bread Oven or just curious about how it works, we’d love for you to join us. This is your opportunity to learn more about the oven, see the baking process firsthand, and ask us anything!

📅 Monday, October 26
📍 Instagram Live
Bring your questions and join us!

10/16/2026

Let’s clear up some Simply Bread oven myths 🍞

After 3 years of baking in mine, here’s what I’ve learned:

❌ Myth: You have to shuffle loaves mid-bake.
That’s the old “Rofco shuffle.” Every deck on my Simply bakes evenly. I don’t touch my loaves.

❌ Myth: Digital controls are a downside.
Dialing it in takes patience at first, but once it’s set, it’s set. I’ve changed my settings 2-4 in 3 years. Wi-Fi means the Simply team can see what’s going on and actually help, and it runs fine without internet.

❌ Myth: You need to turn off heating elements.
Nope. If leaving them on is causing issues, I’d guess your settings are too hot. And sometimes a burned bottom or blowout is really a fermentation issue or a half-empty oven. (Sorry 🫣)

🔧 Bonus tip: The door seal is a consumable. Replace it every 6–12 months to keep your steam in. It takes about a minute.

NSF, UL, and CE listed and built to commercial kitchen standards. Three years in, it’s still the oven I’d choose.

Questions? Drop them below 👇

I’ve partnered with Simply for a long time, and this is my honest experience.

10/08/2026

The number on your display isn't the whole story.

It measures the air around your stones, not the stones themselves. So when you load a cold batch and watch that reading dip, your oven hasn't lost ground. Your stones are still holding energy, still transferring heat, still doing the quiet work of baking your bread.

Understanding that difference changes how you read your oven. It's the difference between pulling your next load too soon and giving your bottom deck the extra few minutes it needs to catch up.

This one is for the bakers who want to understand their equipment as well as they understand their dough. Swipe through to learn how heat actually moves through your oven and what that means for your next bake.

Read the full guide on recovery time, batch sizing, and settings here:
https://www.simplybread.com/blog/baker-tips/simply-bread-oven-temperature-drop

10/06/2026

Fall brings a lot of opportunities to our bakeries. Customers are excited for seasonal flavors and products they only get for a short time each year, which makes it tempting to put every pumpkin, apple, maple, cinnamon and Thanksgiving inspired idea we have onto the menu. The problem is that all of those ideas can quickly turn into more ingredients to buy, more doughs to manage and a much more complicated bake day.

There are ways to create the variety customers are looking for while being intentional about what that variety actually costs you to produce. In our latest blog, shares a look at how seasonal flavors can be built more economically, how one base dough can create multiple products and price points, and how rotating flavors throughout the season can give customers something new to come back for without putting everything on the menu at once.

If you're working on your fall menu and wondering how to turn all of those seasonal ideas into something that actually works for your bakery, read it now:
https://www.simplybread.com/blog/baker-tips/how-to-sell-with-fall-bakery-menu-ideas

10/05/2026

The holiday rush is coming, and it doesn't have to run you over. 🍞

Join us for a FREE live webinar with Jon Przybyl, owner of Proof Bakery, as he shares how he gets his bakery ready for the busiest weeks of the year without overcomplicating production or giving up quality.

Date: Tuesday, Oct 13
Time 12-1 PM PDT
Live online, with a Q&A

Here's what you'll walk away with:

🔸 How to plan your season around your real production capacity
🔸 How to simplify your holiday menu with shared doughs, ingredients, and processes
🔸 How preorders make demand predictable and cut waste
🔸 How to build your production schedule backward from pickup day
🔸 How to protect your quality, your workflow, and your own energy when it gets crazy

Whether you're baking out of your home kitchen or running a storefront, come with your questions. Fewer surprises, less stress, better bread.

Register here to save your space: https://events.ringcentral.com/events/preparing-for-the-holiday-crush/registration

10/03/2026

“I don’t want to stay on this hamster wheel.”

At 52, Chris Foster was working a corporate job and baking sourdough on the side. What started at her dining room table was growing into something much bigger than she’d anticipated. The orders kept coming, and eventually, she reached a point where she simply couldn’t keep up with demand. She decided to take a chance on what she’d been building and financed her first Simply Bread Oven. Her first $4,000 bake sold out in just two hours. Then came a second oven, and eventually a third.

Today, Foster Sourdough Co. operates out of a 5,000-square-foot kitchen, three times the size of their first bakery space and Chris is running her bakery full time! What started at her dining room table has grown into a thriving business, and we couldn’t be happier to have been part of her journey.
Watching bakers like Chris turn their passion into something they get to do every day is exactly why we do what we do. ❤️

10/02/2026

Join us for a FREE webinar with Proof Bread🇺🇸🇵🇱🇱🇧

Preparing for the Holiday Crush
Tuesday, Oct 13, 12-1 PM PDT

Jon Przybyl Jonathan Przybyl , owner of Proof Bread🇺🇸🇵🇱🇱🇧 , shares how small bakeries can prepare for higher holiday volume without overcomplicating production or sacrificing quality.

What you will learn:
Planning the season around your real production capacity
Simplifying the holiday menu with shared doughs, ingredients, and processes
Using preorders to make demand more predictable and reduce waste
Building a production schedule backward from pickup day
Protecting quality, workflow, and your energy during the busiest weeks

Register here: https://events.ringcentral.com/events/preparing-for-the-holiday-crush/registration

09/24/2026

Meet Macey. Stay-at-home mom, sourdough microbakery owner who sells $1,300 worth of bread in a week.

She turned her passion for baking bread into a real business.

Now her customers order straight from her Simply Bread storefront, pay up front, and get their own pickup reminders automatically. She announces a bake day, the orders just come in. 🙌

Less time on her phone. More time with them. 🤍 Macey Merlak

Comment APP to get started.

09/22/2026

Learn from Laila O’Boyle, Owner of The Early Rise Baker, as she shares how to make a country loaf from beginning to end.

Webinar: Country Loaves with Laila Laila *unlock your baker’s intuition*

When: September 24th
Time: 4-5pm PST
Live online. Recorded and emailed after!

What you will learn:

Laila’s bake process in action
Managing workflow
Know what to watch for throughout your bake
The exact ratios behind a country loaf formula
Building a bake process that works for you

Comment LOAVES to save your space at the FREE webinar.

09/19/2026

Is there anything better than fresh cut bread?

Address

5151 California Avenue
Irvine, CA

Telephone

+14159493482

Website

https://linktr.ee/simplybreadco

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