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Owned by Henry

Crust & Crumb Academy

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#1 Sourdough Community on Skool ๐Ÿž Coaching, not judgment. Sourdough, starter, yeasted, enriched & every bread between. โœ… ProveWorth Certified โญโญโญโญโญ

๐ŸŒพ From Oven to Market

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๐ŸŒพTurn your baking into real income. Learn to price right, sell legal, and sell out at farmers markets. For home bakers, no commercial kitchen needed.

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1728 contributions to Crust & Crumb Academy
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This Saturday's Bake-Along is CROISSANTS. ๐Ÿฅ
๐Ÿฅโœจ This Weekend We Laminate โœจ๐Ÿฅ Alright, you all asked for it... so we're doing it. Now before anybody panics, I want you to think about where you've already been. This isn't some giant leap. It's simply the next step on a staircase you've already been climbing. ๐Ÿงˆ Remember Brioche Week? That's where you learned to handle butter. Adding it one piece at a time. Watching for the break. Keeping it cool so it works with the dough instead of against it. That was your foundation. ๐Ÿฅฎ Then came Babka. You learned that cold, firm butter holds its shape, while warm butter melts into the dough and ruins your layers. Classic Sourdough Croissant: https://pantry.bakinggreatbread.com/recipes/sourdough-croissants Yeasted Croissant: https://pantry.bakinggreatbread.com/recipes/classic-french-croissants Keep the butter cold. Keep the layers distinct. Sound familiar? That's lamination in plain clothes. ๐Ÿฆ“ Then there was Zebra Bread. Stack. Fold. Roll. Repeat. Every fold multiplied the layers. Chill before you roll. Go easy on the flour. Roll it with confidence. You've already done those movements with your own hands. โœจ Croissants are simply all three of those skills coming together. ๐Ÿฅ Butter control from brioche. ๐Ÿฅ Cold butter creating layers from babka. ๐Ÿฅ Fold-and-roll technique from zebra bread. You're not starting from scratch. You're putting together things you already know. โค๏ธ We're gonna go slow, one fold at a time, and I'll walk you through every single step. ๐Ÿ›’ Before Saturday, gather a few things: ๐Ÿงˆ Good butter. The higher the butterfat, the better. European-style if you can find it. ๐ŸŒก๏ธ A cool kitchen, if you've got one... and a little patience. โš–๏ธ Your digital scale, because we're weighing everything. Bring your questions. Bring your nerves. Bring your butter. By Saturday afternoon you'll be holding something flaky, buttery, and golden that you made with your own two hands.
This Saturday's Bake-Along is CROISSANTS. ๐Ÿฅ
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0 likes โ€ข 50m
@Ann Snow very nice indeed
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0 likes โ€ข 49m
@Cheryl Odden Youโ€™ve done this before
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Happy Birthday America
This beautiful tribute was done by my friend Sophie. https://www.instagram.com/sourdough_sophie?igsh=ZHkxaWoyZjA1amQ3
Happy Birthday America
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I had to show off this slice
Sliced into my cinnamon swirl again today for French toast. My goodness!
I had to show off this slice
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3 likes โ€ข 3h
@Donna Angelo https://pantry.bakinggreatbread.com/recipes/cinnamon-babka
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3 likes โ€ข 3h
@Tina Shafer https://pantry.bakinggreatbread.com/recipes/cinnamon-babka
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2 likes โ€ข 3h
Nice
20% off King Arthur on demand classes
For anyone looking to take any of the King Arthur on demand class they are currently offering them at 20% off. They are normally $40, now $32.
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4 likes โ€ข 3h
Who needs King Arthur when you got me Sir Gallahad?
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@henry-hunter-5222
Founder, Baking Great Bread at Home (50K+ members). Cookbook author. Creator of Crust & Crumb Academy.

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Joined Jan 2, 2026