Billy Bread
 

Has anyone come close to making "Billy Bread."

I had some for the first time in Williamsburg,VA this week.
http://www.gatewayva.com/biz/virgini.../mybbread.html

"He's a one-man band, doing everything from baking and delivering Billy
Bread to executing business-deals, bookkeeping and cleaning. While this may
seem a heavy workload to some, Fallen insists it's important to do as much
himself as possible in order to establish the reputation of his bakery and
maintain quality control."

If I could make a sourdough close to this .....
Thanks,
Dee Dee

Billy Bread
 

Dee Randall wrote:
> Has anyone come close to making "Billy Bread."


Ed replies:
I glanced at the article. To answer your question, no, I haven't tasted
or made Billy bread. It sounds similar to a La Brea breads multi-grain
loaf made with natural lavain. It has grains and seeds and is very
delicious (they could've left the millet out).

>From the business end of things his strategy reminds me of the joke
where a guy loses 5 cents on every loaf, but he'll make up for it on
volume.

Ed

Billy Bread
 

On 28 Apr 2006 06:54:58 -0700, Ed Bechtel > wrote:

> From the business end of things his strategy reminds me of the joke
> where a guy loses 5 cents on every loaf, but he'll make up for it on
> volume.


It all depends on his overhead. If his rent is low and he has few
employees, he could make a go of it. However, wholesaling bread is a very
tough business. I still have the scars to prove it.

Mike

Billy Bread
 

"Mike Avery" > wrote in message news:mailman.11.1146233647.97203.rec.food.sourdoug ...
On 28 Apr 2006 06:54:58 -0700, Ed Bechtel > wrote:


>From the business end of things his strategy reminds me of the joke
where a guy loses 5 cents on every loaf, but he'll make up for it on
volume.

It all depends on his overhead. If his rent is low and he has few employees, he could make a go of it. However, wholesaling bread is a very tough business. I still have the scars to prove it.

Mike






Funny, but when we got thru eating at the restaurant that furnishes this bread with meals (Fat Canary), I went out to buy a loaf. There was none left (it was late evening) at the adjoining Cheese Shop where they sell it. The man was very busy bagging a loaf and when I asked if that was the last loaf he was bagging, he said that "you'll have to reserve it." I said, "I can't, because I don't live here; but you'll have to order more since it's so popular."

After looking it up online, now I see that it is a one-man operation and my stupid remark certainly fell on deaf ears.

I buy a multigrain loaf provided by (I believe) Ecce Panis and La Brea at Costco and BJ's which is Quite Good, but it is in no way comparable to this bread, sad to say.
Dee Dee

Billy Bread
 

"Ed Bechtel" > wrote in message
oups.com...
>
> Dee Randall wrote:
>> Has anyone come close to making "Billy Bread."
>
>
> Ed replies:
> I glanced at the article. To answer your question, no, I haven't tasted
> or made Billy bread. It sounds similar to a La Brea breads multi-grain
> loaf made with natural lavain. It has grains and seeds and is very
> delicious (they could've left the millet out).
>
>>From the business end of things his strategy reminds me of the joke
> where a guy loses 5 cents on every loaf, but he'll make up for it on
> volume.
>
> Ed

That's really a good one, Ed. I'm always asking a similar question - but
not quite, "Why don't they charge half and sell twice as many?". When
actually I mean: "Why don't they charge less and sell twice as many?".
Dee

Billy Bread
 

On 4/28/06, Dee Randall > wrote:

> That's really a good one, Ed. I'm always asking a similar question - but
> not quite, "Why don't they charge half and sell twice as many?". When
> actually I mean: "Why don't they charge less and sell twice as many?".


Every small bakery has constraints, a limit as to the number of loaves of
bread they can make. Maybe it's the oven. Maybe it's the mixer. Maybe
it's the cooling rack. Maybe it's the amount of staff they have. Maybe
it's the space they are in which won't allow them to put in another, or
larger, oven or mixer or more cooling rack space.

But, once you reach the limit, you can't charge less and sell more......
there are no more.

>From a business point of view, maintaining scaricity lets you maintain a
higher price, which means more money for less work. Remember Coors in the
1970's - people drove from all over to Colorado to get Coors (for reasons
that still elude me), and there were even movies made about it.

Some people aren't blessed, or cursed, with the American dream of having
everyone in the world eating their bread, all they want is to be able to pay
their rent, put their kids through school, and retire with some semblance of
dignity. How one runs a business depends on ones goals, aspirations, and
world view.

Mike

Billy Bread
 

"Ed Bechtel" > wrote in message
oups.com...
>
> Dee Randall wrote:
>> Has anyone come close to making "Billy Bread."
>
>
> Ed replies:
(they could've left the millet out).
>
That goes for all multi-gran breads:-(
Graham

Billy Bread
 

"graham" > wrote in message
news:Ipu4g.84686$P01.17878@pd7tw3no...
>
> "Ed Bechtel" > wrote in message
> oups.com...
>>
>> Dee Randall wrote:
>>> Has anyone come close to making "Billy Bread."
>>
>>
>> Ed replies:
> (they could've left the millet out).
>>
> That goes for all multi-gran breads:-(
> Graham
>
Hmm
Here's the article I posted:
http://www.gatewayva.com/biz/virgini.../mybbread.html
I can't find anything that says "millet."

Did Ed say "they could've left the millet out"?
Can't find that either.
Double Hmmm.
Dee

Billy Bread
 

"Mike Avery" > wrote in message news:mailman.11.1146233647.97203.rec.food.sourdoug ...
On 28 Apr 2006 06:54:58 -0700, Ed Bechtel > wrote:


>From the business end of things his strategy reminds me of the joke
where a guy loses 5 cents on every loaf, but he'll make up for it on
volume.

It all depends on his overhead. If his rent is low and he has few employees, he could make a go of it. However, wholesaling bread is a very tough business. I still have the scars to prove it.

Mike





Article says he has no employees.
Dee

Billy Bread
 

On 4/28/06, Dee Randall > wrote:
>
>
>
> "Mike Avery" > wrote in message
> news:mailman.11.1146233647.97203.rec.food.sourdoug ...
> On 28 Apr 2006 06:54:58 -0700, Ed Bechtel > wrote:
>
> >From the business end of things his strategy reminds me of the joke
> > where a guy loses 5 cents on every loaf, but he'll make up for it on
> > volume.
>
>
> It all depends on his overhead. If his rent is low and he has few
> employees, he could make a go of it. However, wholesaling bread is a very
> tough business. I still have the scars to prove it.
>
>
>
>
> > Article says he has no employees.
>



Actually, it says, "Except for a few deliverymen, Fallen is the only
employee." Hence my comment about few employees.

Mike

Billy Bread
 

"Mike Avery" > wrote in message
news:mailman.13.1146260170.97203.rec.food.sourdoug ...
On 4/28/06, Dee Randall > wrote:

"Mike Avery" > wrote in message
news:mailman.11.1146233647.97203.rec.food.sourdoug ...
On 28 Apr 2006 06:54:58 -0700, Ed Bechtel > wrote:


>From the business end of things his strategy reminds me of the joke
where a guy loses 5 cents on every loaf, but he'll make up for it on
volume.

It all depends on his overhead. If his rent is low and he has few
employees, he could make a go of it. However, wholesaling bread is a very
tough business. I still have the scars to prove it.






> Article says he has no employees.



Actually, it says, "Except for a few deliverymen, Fallen is the only
employee." Hence my comment about few employees.

Mike




Thanks, Mike.
Dee

Billy Bread
 

graham wrote:
> "Ed Bechtel" > wrote in message
> oups.com...
>
>>Dee Randall wrote:
>>
>>>Has anyone come close to making "Billy Bread."
>>
>>
>>Ed replies:
>
> (they could've left the millet out).
>
> That goes for all multi-gran breads:-(
> Graham

With both Grans in the kitchen, doesn't that fall under "Too many cooks..."?

Dave

Billy Bread
 

"Dave Bell" > wrote in message
et...
> graham wrote:
>> "Ed Bechtel" > wrote in message
>> oups.com...
>>
>>>Dee Randall wrote:
>>>
>>>>Has anyone come close to making "Billy Bread."
>>>
>>>
>>>Ed replies:
>>
>> (they could've left the millet out).
>>
>> That goes for all multi-gran breads:-(
>> Graham
>
> With both Grans in the kitchen, doesn't that fall under "Too many
> cooks..."?
>
> Dave
I'm a Gramp, divorced from the Gran who was/is a lousy cook:-)
Graham

Billy Bread
 

"Dee Randall" > wrote in message
...
>
> "graham" > wrote in message
> news:Ipu4g.84686$P01.17878@pd7tw3no...
>>
>> "Ed Bechtel" > wrote in message
>> oups.com...
>>>
>>> Dee Randall wrote:
>>>> Has anyone come close to making "Billy Bread."
>>>
>>>
>>> Ed replies:
>> (they could've left the millet out).
>>>
>> That goes for all multi-gran breads:-(
>> Graham
>>
> Hmm
> Here's the article I posted:
> http://www.gatewayva.com/biz/virgini.../mybbread.html
> I can't find anything that says "millet."
>
> Did Ed say "they could've left the millet out"?
> Can't find that either.
> Double Hmmm.
> Dee
He was talking of a Silverton multigrain SD. If Billy Bread is MG but sans
millet, it must be good:-)
Graham

Billy Bread
 

Dee Randall wrote:

> Has anyone come close to making "Billy Bread."
>
http://www.gatewayva.com/biz/virgini.../mybbread.html
>
<snip>

I see lots of reply, does anyone have an address for "Billy Bread Bakery"?

Joe Umstead

> Thanks,
> Dee Dee

Billy Bread
 

Googled and found this:



Billy Bread Bakery
1 S Allen Ave
Richmond, VA zip code
Phone: (804) 342-9111


Bakery
Map | Driving Directions | What's Nearby?
"Joe Umstead" > wrote in message
...
> Dee Randall wrote:
>
>> Has anyone come close to making "Billy Bread."
>>
> http://www.gatewayva.com/biz/virgini.../mybbread.html
>>
> <snip>
>
> I see lots of reply, does anyone have an address for "Billy Bread Bakery"?
>
> Joe Umstead
>
>> Thanks,
>> Dee Dee
>

Billy Bread
 

"Joe Umstead" > wrote in message ...

http://www.gatewayva.com/biz/virgini.../mybbread.html

> I see lots of reply, does anyone have an address for "Billy Bread Bakery"?

And, of what use is a thread about it if there is no available information
about how Billy Bread is made?

Is anybody interested in Monkey Bread? I can tell you how to make that.
Simply, you grease up a bunch of dough lumps and bake them as a cluster.

You could do that with Billy Bread, if you knew what was supposed to
be in the dough. Then you could call it Billy Monkey Bread.

"Mona" > wrote in message ...
> Googled and found this:
>
> Billy Bread Bakery
> 1 S Allen Ave
> Richmond, VA zip code
> Phone: (804) 342-9111

Good! Now somebody can swing by and ask them how they make it.

--
Dicky
Originator of Dicky Bread

Monkey Bread
 

Dick Adams wrote:

>
> Is anybody interested in Monkey Bread? I can tell you how to make that.
> Simply, you grease up a bunch of dough lumps and bake them as a cluster.

> --
> Dicky
> Originator of Dicky Bread

I make my (non-sourdough) Monkey Bread by tossing
walnut-sized lumps of dough in a bag with cinnamon
sugar, throwing them into a Bundt pan, and
drizzling some melted butter over the top.
Mmmmmmmm.....

-N

Billy Bread
 

Dick Adams wrote:


>> Googled and found this:
>>
>> Billy Bread Bakery
>> 1 S Allen Ave
>> Richmond, VA zip code
>> Phone: (804) 342-9111
>
> Good! Now somebody can swing by and ask them how they make it.
>
> --
> Dicky
> Originator of Dicky Bread
Thanks Mr Adams

Joe Umstead

Billy Bread
 

"Dick Adams" > wrote in message
news:qoK4g.1019$g01.942@trnddc01...

--
Dicky
Originator of Dicky Bread

dicky- you forgot the ©. remember if you want to protect your idea, you need
to inform everyone each time you refer to your recipe or bread by including
the ©. thus it should look like this: Dicky Bread©. for more information
see:
http://en.wikipedia.org/wiki/Copyrig...cing_copyright

dan w

Billy Bread
 

"dan w" > wrote in message
...

> dicky- you forgot the ©. remember if you want to protect your idea, you need
> to inform everyone each time you refer to your recipe or bread by including
> the ©. thus it should look like this: Dicky Bread©.

Aha, you do have a caps key! An alt key as well. I knew it. Simply, you are
persistently stubborn.

--
Dicky

Billy Bread
 

"Dick Adams" > wrote in message
news:4935g.387$0v6.370@trndny05...

"dan w" > wrote in message
...

> dicky- you forgot the ©. remember if you want to protect your idea, you
need
> to inform everyone each time you refer to your recipe or bread by
including
> the ©. thus it should look like this: Dicky Bread©.

Aha, you do have a caps key! An alt key as well. I knew it. Simply, you
are
persistently stubborn.

--
Dicky

i can see that you and i are much more alike than we are different- lol

dan w