I've noticed so many of you reacting with shock and awe at everything Henry has been adding to the tools as we go. As his beta tester, I would get a message from him with some new tool or benefit that I never expected. When I joined and paid my tuition, just learning from the first few modules made me feel like I had more than gotten my money's worth, and still had 2/3 of the course left to take. Then he started to add things to the course I couldn't even imagine! Here's what he added AFTER I paid: Recipe Pantry Pro- Now I have a tool to help with costs, pricing and scaling. Cool! Cookie Jar Mixes-From Pantry Pro, we decided to sell these. Then Henry messaged me and said he added the tags to the recipe, and from my account info, it prints with the Royal Delights name and contact info along with the cottage law requirements! Shortly after, all the products in Pro now have the same labeling function. One less thing I need to do. Thumbs up! Website: Virginia changed our cottage law to allow online ordering and advertising as of July 1. Heather and I were on a coaching call with Henry when he dropped the bomb that now we get a website as part of the mix. OMG what a revelation!!!!!!! I had already looked into the cost of a website, and even the basic ones were running in the thousands! This piece alone is worth 10x the cost of course! FOTM community: Here we are in a brand new community, so all students of the course as well as other bread enthusiasts can fellowship and learn together. We now have a new family working towards similar goals with a wonderfully knowledgeable patriarch in Henry. You have seen what has been added since the community has started-amazing! If you're still uncertain about taking the plunge and purchasing the course, I can tell you it is worth every penny and then some. I expect he will continue improving and adding tools because he really does practice what he preaches: Perfection isn't required. Progress is.

I've had my head down all day building something for you, and I'm happy to announce it's live: your storefront now has text messaging built right in. Here's what that means. When a customer places a preorder, they can opt in to hear from you by text. No app to set up, no separate list to manage, no third-party tool to wire together. It's already sitting in your order form. They check the box, and just like that you've got a direct line to the people who actually buy your bread. Think about what that does on a Saturday. This week's bake drops, you send one text, and the folks who love your sourdough know before anybody else. Rain moves the market? One message and nobody shows up to an empty tent. Somebody's cinnamon raisin is bagged and ready for pickup? Tell them, and watch how fast they come. That's how one sale turns into a regular. Email still has its place, but a text gets read in minutes. This is the difference between hoping people come back and telling them exactly when to. It's on right now. Nothing for you to install. Go look at your order form and you'll see the opt-in waiting. And I'm not done. More coming. I just wanted this in your hands today. https://cedar-coral-m8er.here.now/ Make it so. ~Henry⭐️🔥

I have been baking and doing sourdough for 35 years...selling for a little over 20 years. I have always based my business on having the freshest bakes possible...so everything I sell is never more than about 24 hours old. However, due to some health issues, it is getting harder and less sustainable to bake from 3am friday to 3am saturday for farmers markets. Is there any instance under the sun where it is OK to bake half on thursday and half on friday to sell on Saturday? Like, what things are ok to bake Thursday, still be fresh Saturday and be OK for customers to keep out and freeze by monday or tuesday? For markets I take my sourdough artisan loaves, sandwich loaves, scones, focaccia, cinnamon rolls, sticky buns, dinner rolls, pull apart bread, challah, banana bread, muffins, bagels and English Muffins. For orders I bake the night before or the morning of pickup so that is never an issue. If you read all this, thank you! (Pic just because 😆)

I completed the homework in #1.2 of "Who You Serve". This customer profile exercise was enlightening because I learned who I wanted my customers to be. I found I love the artisan style of baking, and my customers are the ones who care about clean ingredients and simplicity. Here is my customer in one sentence: "I create handcrafted artisan breads and goods for people who value real food and thoughtful ingredients." What do you think? Too simple, not enough, or too broad? I would value some honest feedback:) Thank you. @Henry Hunter

Here are my Chocolate Chip, Cinnamon Roll, White Cheddar,Rosemary, & Everything Bagel Focaccias mainly for website photos but hubby was waiting off camera with plate in hand.