We’ve been secretly building and now we can share… 28 other amazing Skool community creators and I have been working on a community for the people, run by the people!🎉❤️ Https://skool.com/skooligans/about Think of all the huge communties you’re part of but can’t mention your community name in… Think of all the amazing communties out there but their classrooms are so confusing and you have no idea where to start… This is where our community comes into play! It’s called Skooligans 🎉 Skooligans is owned by 29 amazing community creators and some of the biggest names on Skool💪 We’re offering a safe place to ask for advice/share your ideas/request collaborations/learn how to use Skool/learn how to manage large community/learn how to grow your community, plus much, much more…🙌 Skooligans is for EVERYONE on Skool and being part of Skooligans means you’re putting 100% into your community! Request to join today and join our waiting list for when doors open later on this month🎉 https://www.skool.com/skooligans/about 👆Skooligans… join today, excel for life.🔥

There’s a little something extra I do to my cinnamon filling that most folks won’t catch, and that’s the whole point. I add about an eighth of a teaspoon of nutmeg. No more than that. Nutmeg is strong, and you don’t want anyone biting into a slice and thinking “nutmeg.” You want it working quietly in the background, rounding out the cinnamon so the whole thing tastes deeper. Then I add a few drops of extract. Vanilla does the job just fine, but lately I’ve been reaching for banana. Same rule applies. Not enough to actually taste it, just enough to give the filling a sense of something different. People take a bite and can’t quite name what makes it better. That’s what you’re after. Henry⭐️🔥 Crust & Crumb Academy Where bakers come not to get likes, but to get better. https://skoo.ly/crust-crumb-academy

Hey everyone. Henry here, Most of you know me as the founder of Crust & Crumb Academy here on Skool. This week I launched a second Skool community called From Oven to Market, and I wanted to share it with you. Here's the pattern I keep seeing. Home bakers who are genuinely talented, people who can bake circles around what's on any grocery shelf, hit a wall the second they think about selling. Cottage food law. Pricing. A website. The paperwork nobody teaches. So they don't try. Or they try once and quit. Three years ago I wrote a book called From Oven to Market about everything I learned from selling bread myself. But Facebook wasn't the right place to teach it, and the timing wasn't right. Six months on Skool changed that. This platform is built for exactly this kind of community, and now I've built it. Again. If you're a home baker who's thought about turning your craft into a business, even just once, take the 60-second quiz. It tells you where you are and what your next step is. 👉 Quiz: https://fromoventomarket.com/quiz 👉 Community: https://skool.com/from-oven-to-market Founding week is open now. Join free for life. Henry ⭐🔥 Crust & Crumb Academy | From Oven to Market Perfection is not required. Progress is. https://youtube.com/shorts/k-kTz4g4j3I

Went to a FIFA game last week and Witnessed US Patriotism! I was one of 70,400 people who saw US and Turkey play in Los Angeles. It was my first FIFA game! And although the outcome was not in the US's favor, it was still an amazing experience and will always remember it. One of the biggest takeaways was seeing the Americans and how they welcomed the Turkey fans, they weren't belligerent, or rude, they were happy. And so here is our National Anthem. Can you hear me singing at the top of my lungs?

A member gifted me a USA 13x4x4 Pullman pan last week. Heavy in the hand, the kind that means business before you've even greased it. So this weekend I put it through its paces. Braided cinnamon bread. Rolled the dough thin, brushed it with butter, hit it with my cinnamon filling. Here's my secret. About an eighth of a teaspoon of nutmeg. No more. You're not supposed to taste it, it just works underneath and makes the cinnamon feel deeper. Then a few drops of extract. Vanilla works, but lately I reach for banana. Not enough to name, just enough to make somebody pause mid-bite and wonder what makes this one different. Then the braid, twisted so the layers show themselves, tucked in to rise until it's pillowy and proud. The smell out of the oven is the whole reason people bake. Warm cinnamon, a little caramel off the sugar crust, that soft yeasty pull underneath. My kitchen smelled like a Saturday morning should. This is what we do at Crust & Crumb Academy. Week in and week out. We chase the details most folks skip and teach the little secrets that turn a good loaf into one people remember. Bakers don't come to us for likes. They come to get better. Come bake with us. https://skoo.ly/crust-crumb-academy Henry ⭐🔥 Perfection is not required. Progress is.