Before we do, I want to see who’s baking what. So let’s take a poll. Which version are you making? 🍞 Yeasted, the same-day bake: https://pantry.bakinggreatbread.com/recipes/brown-butter-peach-cobbler-cinnamon-rolls 🥖 Sourdough, feeding the starter and taking the slow road: https://pantry.bakinggreatbread.com/recipes/sourdough-brown-butter-peach-cobbler-cinnamon-rolls Vote below, then meet me in the comments. Tell me if you’re baking with anything other than peaches. Frozen, canned, apples, pears, berries, I wanna hear it. Show me what’s going in your rolls tomorrow. We’ve spent all week getting ready for this. Tonight you prep, tomorrow we bake together. I can’t wait to see your kitchens light up. Who’s in? Perfection is not required. Progress is. Henry ⭐🔥

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

We’re constantly upgrading the tools we put in front of you, and today I’m excited to share the new Price Your Loaf Calculator. This tool helps you calculate: ✅ Your true cost per sellable loaf ✅ The lowest price you should accept ✅ A suggested retail price with a 60% gross margin ✅ Ingredient, labor, packaging, market, and travel costs ✅ The effect of bread that may not sell You can name the bread you’re pricing, like My Market White or Country Sourdough, and your numbers are saved automatically in your browser. 🔒 Your information stays on your device. Return using the same device and browser, and your saved loaf will still be there. 👉 Use the calculator here: https://price-your-loaf-fotm.vercel.app/ Open Price Your Loaf You can also install it so it works much like an app: 📱 iPhone or iPad Open it in Safari, tap Share, then choose Add to Home Screen. 🤖 Android Open it in Chrome, tap the menu, then choose Add to Home screen or Install app. 💻 Computer Bookmark it, or use your browse. https://price-your-loaf-fotm.vercel.app/ ~Henry⭐🔥 ---------------------------------------- Want to see everything From Oven to Market has to offer, and whether it's the right fit for you? Take the 60-second quiz: https://bakinggreatbread.blog/bread-business-quiz/

There’s a little something extra I do to my cinnamon filling that most folks won’t catch, and that’s the whole point. I add about an eighth of a teaspoon of nutmeg. No more than that. Nutmeg is strong, and you don’t want anyone biting into a slice and thinking “nutmeg.” You want it working quietly in the background, rounding out the cinnamon so the whole thing tastes deeper. Then I add a few drops of extract. Vanilla does the job just fine, but lately I’ve been reaching for banana. Same rule applies. Not enough to actually taste it, just enough to give the filling a sense of something different. People take a bite and can’t quite name what makes it better. That’s what you’re after. ~Henry⭐️🔥

As you know Father's Day is today. Tell me what you did for the Father in your house. The he-man in your world?