Well, we survived Croissant Week. 🥐👏 All that lamination, all those butter layers, all that patience. You all showed up and did the hard thing, and I couldn’t be prouder of the folds that came through this kitchen. Now it’s time to let summer all the way in. ☀️🍑 This week we’re baking Brown Butter Peach Cobbler Cinnamon Rolls, and this one’s personal. I’m a South Carolina boy. Down here in the Deep South, peach cobbler isn’t just dessert. It’s a staple and a delicacy both at once. It’s the thing that shows up at the church supper, the Sunday table, and the family reunion, and everybody’s grandmother swears hers is the best. That cobbler is in my bones. 🧡 So I did what I always end up doing. I took something I grew up loving and turned it into something we all already know by heart, the cinnamon roll. Peach cobbler on the inside. Pillowy roll on the outside. Brown butter running through the whole thing. And a streusel top that’ll have your house smelling like a Carolina summer. 🔥🍑 And I’ll be honest, this one came out of my daughter Payton. She’s always challenging me, always poking at me to take it one step further. Don’t play it safe, Dad. So here we are. Cobbler in a cinnamon roll. That’s a Payton bake if I ever made one. ⭐ No fresh peaches where you are yet? Don’t worry. Frozen and canned work great, and I’ll walk you through every swap this week so nobody gets left out. Here’s the recipe so you can look it over before Saturday: https://pantry.bakinggreatbread.com/recipes/brown-butter-peach-cobbler-cinnamon-rolls We bake together Saturday morning. 🇺🇸🍑 Between now and then I’ll take you through the brown butter, the roasted peaches, and how to prep ahead so Saturday feels easy instead of frantic. Who’s in? Drop a 🍑 below. Perfection is not required. Progress is. Henry ⭐🔥

Weekly loaves of pain au levain - tried some new scoring techniques 3 French loaves - tried one with jalapeno and cheddar but it was one batch of dough so I had to laminate it in which made it awful to shape - will definitely make it again but fold in the inclusions in a separate batch Not pictured because I ran out of the house with them to get to a party - 3 fluffy gorgeous focaccias (trust me): cinnamon roll, pizza, and cheesy garlic

Made the hot dog buns (yeasted) from the Recipe Pantry today. They smell amazing! Time to grill some dogs! Not pictured: sandwich loaf from Bim’s Sourdough.

We picked the one bake that hates heat the most, on the hottest holiday weekend of the year, and we did it anyway. Two working threads, 1,800-plus comments, first-timers pulling their first croissants at nightfall, and a whole room holding each other up through a heat dome. Ann Snow's dough fought her from 6:12am to dark and she still got them out of the oven. That's the whole story. Full recap is live: https://still-orbit-xf2s.here.now/ This week we featured: @Ann Snow @Sandy Chong @Cheryl Odden @Mauvette Bailey @Maureen Kilbride @Colleen Vergara @Linda Glantz @Barb Kratzmann @Deborah Karaban @Judy Lyle @Candi Brown-McGriff f @Mary Nunaley @Stacey Avraham @Heather Lattanzio @Melissa Molaison @Susie Kendall @Michele Nilson @Donna Angelo @Pat Van Schalkwyk @Jenny Rader-Bakos @Ehsan Omara @Michel Jodoin @Candy Barnes @Jill Hart @Ruby Dack @Jen Dolan @Lisa D @Dusty Commons @Victoria Merriwether @Pam Cote @Travis Crawford @Jana Hassett @JoAnn Amato @Angela Sides-McKay @Tammi Thurston @Tamsin Boshoff @Annette Mitchell @Rhonda Talamo @Linda Gregory @Gareth Parkes @Kathee Judd @Timothy McQuaid @Robert Caldas

Let’s see your hand. I’ve got 95° and climbing.