A neighbor of mine with peach trees brought me a load of peaches today. Too bad it wasn’t a couple of days ago, but I’m not going to look a gift horse in the mouth. What should I make? Update! The Gillette won! I’ve written it up. It’s now on the recipe pantry. An amazing recipe to be so simple. https://pantry.bakinggreatbread.com/recipes/peach-strawberry-galette

The McRib taught me more about selling bread than any business course McDonald's has been pulling the McRib on and off the menu for forty years, and people still lose their minds when it comes back. That's not luck. It's a strategy, and it works on all of us. I wrote up how the same trick, one signature bake offered for a limited time, can build a small baker's name and their margin. I use my brown butter peach cobbler cinnamon roll as the example. Even if you're not selling yet, this one changes how you think about what makes a bake worth lining up for. Give it a read and tell me what your signature item would be 👇 https://bakinggreatbread.blog/farmers-market-booth-mcrib-strategy/ ~Henry⭐️🔥

Found the peaches in Costco! $ 9.89!! Oh my gosh!, but I feel comfortable to have everything ready for the bake.

I'm taking my first foray into making focaccia, hoping to add this as our first bread to sell at market. I'm using Henry's Market Day Focaccia recipe, and it calls for an overnight cold proof. I have quite a busy morning tomorrow, so I'd like to bake it tonight if possible. Is there a way I can bake it tonight and skip the cold proof this time? I'll be able to cold proof in the future, but want to give this a try first.

Hey everyone, 🌾Quick note from inside the Academy. You probably know I sold bread at farmers markets for years. Three years ago I wrote a book called From Oven to Market. Over and over inside this Academy I see the same pattern: home bakers who can bake bread that beats anything on a grocery shelf, who keep getting derailed when they think about actually selling it. Cottage food law, market booth setup, pricing, and the fact that nobody can drop $3,000 on a freelance website just to find out if there's actually a customer waiting. So they don't try. Or they try once and quit. 🌾I built From Oven to Market to fix that. https://skool.com/from-oven-to-market It opened yesterday as its own Skool community, separate from Crust and Crumb Academy. Different room, different conversations. Pricing math. Cottage food law, state by state. Market booth setup. Real numbers from real bakers. People at every stage, from "I'm just thinking about it" to "I sold out before noon last Saturday." 🌾Here's what's inside the community: https://skool.com/from-oven-to-market The new From Oven to Market classroom with nine course modules covering everything from foundations and cottage food law to the true cost of a loaf, insurance and risk, your exact farmers market kit, looking like a pro, the customer connection toolkit, market day sales, the AI-powered storefront builder, and scaling without burning out. Access to Recipe Pantry Pro recipes that scale from one loaf at home all the way up to a 24x market batch, with cost and margin math on every single one. A monthly Market Kit. One seasonal recipe pre-costed and priced. A print-ready cottage food label that meets the standard requirements. A market-angle playbook on what actually sells that month. And a one-page cheat sheet on a common legal or customer question. Periodic tips on bread science, fermentation, scoring, troubleshooting. The same plain-talk teaching you already know from me.