New here? Here’s how Saturday works.

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We’ve had a lot of new bakers join the kitchen this week, so let me walk you through the one thing this whole community is built around: the Saturday Bake-Along.

Here’s how it goes.

Saturday morning I post a working thread. That’s home base for the day. Inside it you’ll find the recipe, the key tips, and me. Whatever we’re baking that week, we all bake it together, in real time, at our own pace.

You post as you go. Your dough, your folds, your wins, your “is this supposed to look like this?” moments. All of it. Last week that thread crossed 2,100 comments. People asking, people answering, people cheering each other on. Nobody bakes alone in here.

You don’t have to be fast and you don’t have to be good. Some folks are up before sunrise. Others roll in after lunch. Some finish Sunday. All of that is fine. The thread stays open and I stay in it until the last person pulls their loaf out of the oven.

A few things that help:

Read the working thread before you start. The tips up top save you headaches.

Post photos even if it’s going sideways. That’s when the best teaching happens.

Ask anything. There’s no dumb question in this kitchen.

This Saturday it’s croissant bread, the grated butter method. Two versions, yeasted and sourdough, your choice. If you’ve never laminated anything in your life, perfect. That’s exactly who this is for.

Grab a rolling pin. We’ll see you Saturday morning.

Yeast and sourdough. www.recipepantry.app

Search croissant.

Perfection is not required. Progress is.

Henry ⭐🔥

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New here? Here’s how Saturday works.