The Recipe Pantry got a proper facelift, and I want to walk you through what’s new — because these changes are all about making your time in the kitchen smoother. We’re pushing 52,000 bakers through the pantry every month now, and it keeps getting sharper the more you use it. Every loaf you bake, every timer you set, every recipe you search teaches us what’s working and what needs fixing. Your baking makes the pantry better. 𝗛𝗲𝗿𝗲’𝘀 𝘄𝗵𝗮𝘁’𝘀 𝗻𝗲𝘄. Finding a Recipe Is Faster Now Start typing “sourdough” and the pantry starts showing you matching recipes before you even finish the word. No more typing the whole thing out and hoping something comes up. If you like using your keyboard, you can now arrow down through the suggestions and hit Enter to jump straight into a recipe. Hit Escape if you want to close it out. The part of the recipe name that matches what you typed gets bolded, so your eye lands right where it should. 𝗧𝗵𝗲 𝗦𝗲𝗮𝗿𝗰𝗵 𝗕𝗮𝗿 𝗙𝗼𝗹𝗹𝗼𝘄𝘀 𝗬𝗼𝘂 The search bar now stays put at the top of the page while you scroll. So if you’re halfway down the page and think of something else you want to look up, you don’t have to scroll all the way back up. It’s right there waiting. There’s also a little X button to clear your search in one tap, and a count that tells you how many recipes match what you searched. So if you type “cinnamon” and see “12 recipes,” you know exactly what you’re working with. 𝗦𝗵𝗮𝗿𝗲 𝗮 𝗦𝗲𝗮𝗿𝗰𝗵 𝗪𝗶𝘁𝗵 𝗮 𝗙𝗿𝗶𝗲𝗻𝗱 Here’s a nice one. When you run a search, that search is now saved in the web address itself. So if you find a great list of recipes and want to text the link to a friend, they’ll land on the exact same results you were looking at. Same thing if you accidentally close the tab — refresh and you’re right back where you started. Easier to Find Pantry Pro and From Oven to Market I put direct buttons for Pantry Pro and From Oven to Market right in the top navigation. No more digging around trying to find them. They’re front and center where they should be.

This is @Kim Cochran’s setup from Royal Delights this past Saturday. I want to walk through it, because she’s doing almost everything right and there’s a lot here to learn from. Start with the shape. Most bakers set up one long table and stand behind it like a cashier. That table becomes a wall. Kim went with a U, and that horseshoe pulls people into her space. They slow down, they step in, and once they’re inside they’re browsing instead of walking past. Her cloths drop all the way to the floor and they match. That’s what separates a business from a bake sale. Nobody sees the totes and the backup bins underneath. It’s clean and it’s finished. Her branding repeats. The Royal Delights logo is on both runners and on her signage, same mark every time. When a customer sees the name three times before they’ve said a word, she stops reading as somebody’s mom selling cookies and starts reading as a bakery. The product is tiered. She’s using risers to build height, so everything climbs instead of lying flat. A full, stacked table tells the customer other folks have been buying and there’s plenty to go around. A sparse table says the opposite. Prices are out where people can see them. A lot of customers will walk rather than ask what something costs. Kim took that friction away. One color story, pink and white, right down to the cooler. Even the cold items that have to stay cold got worked into the look instead of fighting it. And her chair’s off to the side, so she can step out and greet somebody instead of being walled in. She also showed up in the rain. That’s its own kind of marketing. When people learn you’re there every Saturday no matter the weather, you become the stop they plan around. The one thing left for Kim is a website, and that’s what we’re building now. The table only sells to the people in front of it. A site is what lets a Saturday customer find her again on Wednesday and order for the following week. That’s how a market table turns into a real bakery with repeat customers.