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 free week inside From Oven to Market has been something else. If you jumped in already, I hope you're feeling the value of that room. And I'll tell you straight, it only gets better from here. Here's the honest part. The free window closes in 48 hours. After that, From Oven to Market becomes a paid community. So this is my offer to you. If you want to see bread baking from a different angle, pick up something new, or maybe chase that dream of selling your bread one day, come get in now while the door's still open. Join here: https://www.skool.com/from-oven-to-market/about Join now, before I put the bouncer at the door. (I'm trying to give you guys the hook up) ~Henry⭐🔥 https://youtube.com/shorts/k-kTz4g4j3I?feature=share

Let me tell you what that means. Pillowy dough, rolled soft and slow. Inside, peaches roasted down till they’re sweet and jammy, folded through with warm cinnamon. Brown butter running under all of it, nutty and deep, the kind of smell that pulls the whole house into the kitchen before you even call anybody. A brown butter cinnamon crumble baked crisp and golden across the top. Then ribbons of buttercream frosting drizzled over the warm rolls, settling down into every fold. And fresh peaches, scattered right on top, bright and juicy against all that spice. Peach cobbler and a cinnamon roll, together. A piece of Carolina summer you pull apart with your hands. I’m a Southern boy. Down here, peach cobbler is a staple and a delicacy both at once, and taking something I grew up on and folding it into a cinnamon roll we all know by heart, well, that’s my prerogative. That’s what we’re baking this week inside Crust & Crumb Academy. If your mouth is watering right now, good. That’s the whole point. Pull up a chair. ~Henry⭐️🔥

Not to stress you out. To do the opposite. Brown butter can get away from you fast if you're not watching the color. The moment it smells like popcorn and toasted nuts, pull it off the heat. It carries over. A few extra seconds on high heat takes it from perfect to bitter and there's no coming back. Tangzhong sets in two minutes on the stovetop. You're looking for a thick paste that holds its shape when you stir it. If it's runny, it needs more time. If it lumps, it cooked too fast. Low and slow. The dough itself is forgiving. Enriched doughs with butter and egg are dense enough to telegraph what they need. If it's sticky, it needs time. If it's tight, it needs warmth. You've already done harder things in this community. Saturday is just a bake. What part are you most nervous about?

Do you guys hull your strawberries or just cut the tops off? I am going to make a peach 🍑 strawberry🍓 Galette on a shaved almond bass. That will help absorb any leftover liquid in an effort to keep the bottom of the crust crispy. After I blanch the peaches to get the skin off, I will macerate the fruit in the spices, collect the liquid, then cook it down to a nice syrup that I plan to re-introduce to the fruit as they go into the Gillette. That will give me flavor on top of flavor. I’ll then egg wash and finish with some turbinado sugar then a honey glaze when it comes out out of the oven. Or that’s my plan anyway.