Thanks Henry for inviting me! I have been doing farmers markets for a little over 20 years, running my cottage bakery for 22 and teaching sourdough for 15. I look forward to learning and helping others on their journey 🫶🏻

Before you tell me nobody pays that, look at the pan. Here's the thing though. You don't get to charge $8 because you want to. You get to charge $8 because it's worth it. That's the whole game. This is a Brown Butter Peach Cobbler Cinnamon Roll. Tangzhong dough that stays soft for days. Roasted peaches, real fruit, no extract. Brown butter streusel for that cobbler crust. Buttermilk glaze poured right over the top. That's not a $3 roll. That's a $3 roll's fancy cousin who went to culinary school. https://pantry.bakinggreatbread.com/recipes/brown-butter-peach-cobbler-cinnamon-rolls?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Now put one of those in a clear single-serve clamshell, a clean label on the front, and set it on your table. All of a sudden $8 makes sense to the person reaching for it. The product earns the price. The packaging closes the sale. This one's coming to Recipe Pantry Pro soon, built for exactly this. Production-scale, priced to sell. Worth it first. Then the price takes care of itself.

although i'm way behind most of you in baking skills and require a lot of catching up, nevertheless i always try to dress for the position i want, not the one i'm currently in. so thanx henry for allowing me entry.

Maybe it's time to find out if they're right. Take the free 60-second quiz to see where you actually are in the journey and what your next step is: 👉 https://fromoventomarket.com/quiz If the quiz says you're ready, From Oven to Market is the community where we do the whole thing together. Nine modules. Pricing math. Cottage food law, state by state. Market booth setup. Recipe Pantry Pro recipes that scale for a real batch with cost and margin on every one. A built-for-you website live in 48 hours. And a room full of bakers who've already been exactly where you're standing. https://youtube.com/shorts/k-kTz4g4j3I

A few of you asked about starter maintenance for bigger bakes, and it's a fair catch: I didn't cover it in the modules. So I built you a lesson instead of a comment reply. It's called The Market Levain. It covers the system I use for every market bake: keep the mother small, build only the levain you need, add a 10% cushion, and time the feed so it peaks when your mix schedule says so, not when it feels ready. There's a live calculator inside. Punch in your loaf count and it hands you the exact seed, water, and flour for your build. Sound on. I narrated the whole thing. 👉 https://swift-linden-x4dj.here.now/ Run your next bake through it, then post your build plan below. Loaves, levain target, ratio, feed time. We'll check the math together before market week checks it for you. ~Henry⭐🔥