From making concrete to baking bread, Billy Burbidge can say he’s officially done both well.
Burbidge is the proprietor of Billy Bakes Bread and has been selling his sourdough bread for over a year now in stores, restaurants and at the Sudbury Market.
“The demand for sourdough bread which started during the pandemic is really still through the roof because many people don’t want commercial yeast in their bread and they love the taste,” he said.
Burbidge admitted he didn’t catch onto sourdough in those lockdown years as he was busy hunting and fishing after moving north from the Wasaga Beach area.
“It was a girl that drew me to Sudbury,” speaking of his partner and marketing genius Jody Nadjiwon. “With me, I brought my love of cooking.”
About a year and a half ago, Burbidge appeared to be missing the idea of mixing concrete so he turned to making starter for bread and bread products.
“I attempted my first starter with flour and water and it was good almost instantaneously. Just like that,” he said.
Burbidge then began experimenting with hamburger buns, English muffins, bagels, focaccia and baguettes.
It got to a point where he needed to expand and moved to Good Grab Catering’s certified kitchen on Kelly Lake Road.
“You just can’t produce 200 loaves per week in your house. I draw the line at 20 max,” he said. “I had to consider alternatives so I could meet the needs of customers and clients.”
Right now, Burbidge bakes his bread at Good Grab six days per week and works 20-hour days sometimes to fulfil orders for places like D&A Meats, Triple Star Acre Farms, the Nickel Refillery, Perk and Pine Cafe and the Good Grab baking location as well.
He has also mastered the art of cutting designs on the surface of his loaves, from swirls and stars to images of flowers or wheat. He even does special requests like Hello Kitty faces and creepy ones for Halloween.
While Burbidge genuinely loves making the bread, his partner, Jody Nadjiwon, loves the marketing, working the Sudbury Market and attending equipment auctions.
In the meantime, Burbidge is nocturnal. He bakes the night away but recognizes it is not sustainable to be making 10 dozen bagels at a time, all the while watching 22 loaves and 36 focaccia breads rise per day.
That’s why there are big plans in the works this spring that will consist of the hiring of staff and the possible return of sourdough hamburger buns in time for barbecue season.
Not all the trade secrets are being shared, but there is more exciting news on the horizon. Stay tuned in two months time for a follow up Let’s Eat column on that very exciting news.
While bread is a far cry from concrete, Burbidge admits both require a ton of hard work.
“For 22 years, I built mansions and subway systems in the Greater Toronto area. Baking bread is easier on the body. Now it’s my mind staying alert and doing much of the work.”
To learn more about Billy Bakes Bread, visit Burbidge on Facebook or Instagram.
Anastasia Rioux is a writer in Greater Sudbury. Let’s Eat! is made possible by our Community Leaders Program.