Pick yours now, because the prep starts before the bake does. I get the same question every time we laminate: "Am I ready for this?" Here's the honest answer. There are two versions in the Pantry, and one of them is built for exactly the baker who's never done this. 𝗥𝗼𝗮𝗱 𝟭: 𝗦𝗼𝘂𝗿𝗱𝗼𝘂𝗴𝗵 𝗖𝗿𝗼𝗶𝘀𝘀𝗮𝗻𝘁 𝗕𝗿𝗲𝗮𝗱. 𝗧𝗵𝗲 𝗼𝗻-𝗿𝗮𝗺𝗽. 350g of flour, 113g of frozen butter you grate right in on a box grater. No butter block. It's one loaf in a 9x5 pan, and it bakes low and slow at 375. This is lamination for the rest of us. If you've never folded butter into dough in your life, this is the one. You'll still get real flaky layers, plus sourdough tang as the bonus. 👉 https://pantry.bakinggreatbread.com/recipes/sourdough-croissant-bread 𝗥𝗼𝗮𝗱 𝟮: 𝗖𝗹𝗮𝘀𝘀𝗶𝗰 𝗙𝗿𝗲𝗻𝗰𝗵 𝗖𝗿𝗼𝗶𝘀𝘀𝗮𝗻𝘁𝘀. 𝗧𝗵𝗲 𝗯𝗹𝗮𝗰𝗸-𝗱𝗶𝗮𝗺𝗼𝗻𝗱 𝗿𝘂𝗻. 500g of flour, a 250g butter block, three letter folds that build 27 layers, spread across three days. That's 50% butter to flour. That ratio is why they shatter when you bite them, and it's also why they'll test your patience. If you want the real Parisian croissant, this is it. Go in knowing it's a project. 👉 https://pantry.bakinggreatbread.com/recipes/classic-french-croissants Nobody here loses points for picking the loaf. Finishing a bake you can actually finish beats quitting on one that scared you off. Pick the road that fits your weekend. Now the one thing both roads live or die on: the butter. 🧈Cold butter makes layers. When solid butter hits the oven, the water in it flashes to steam and pushes the dough apart into sheets. Warm butter just melts into the dough and you get a dense, greasy loaf with no layers. That's the whole game. 🎯The target is butter that bends without cracking. On the French recipe I give you the window: 13 to 16°C, about 55 to 60°F. Too cold and it cracks and tears your dough. Too warm and it leaves easy fingerprints and smears. You want it cool, firm, and pliable, same firmness as your dough.

Since we’re working with croissant dough for Croissant Week inside Crust & Crumb Academy, I wanted to give you a few ways to play with the same dough once you’ve got it laminated. You don’t have to stop at classic croissants. You can turn that same dough into: 🍫 Pain au chocolat 🥐 Almond croissants 🧁 Cruffins The infographic walks you through the options, with a closer look at how to shape pain au chocolat from the same laminated dough. Same dough. New pastries. More ways to practice those layers. Keep your dough cold, don’t rush the proof, and have some fun with it. If you ask Dr. Bob nicely he may laminate these for you. @wiliam ~Henry⭐🔥

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/

🥐 𝗧𝗵𝘂𝗿𝘀𝗱𝗮𝘆: 𝗪𝗲 𝗕𝗲𝗴𝗶𝗻. 𝗔𝗻𝗱 𝘁𝗵𝗲 𝗳𝗿𝗶𝗱𝗴𝗲 𝗶𝘀 𝘆𝗼𝘂𝗿 𝗯𝗲𝘀𝘁 𝗳𝗿𝗶𝗲𝗻𝗱 𝘁𝗵𝗶𝘀 𝘄𝗲𝗲𝗸. Morning, everyone. Today's the day croissant week gets real. This is a bake you build over a few days, and it starts now, so let's get set up right. 𝗙𝗶𝗿𝘀𝘁, 𝘆𝗼𝘂𝗿 𝗺𝗶𝘀𝗲 𝗲𝗻 𝗽𝗹𝗮𝗰𝗲. 𝗚𝗲𝘁 𝗲𝘃𝗲𝗿𝘆𝘁𝗵𝗶𝗻𝗴 𝗺𝗲𝗮𝘀𝘂𝗿𝗲𝗱 𝗮𝗻𝗱 𝗶𝗻 𝗶𝘁𝘀 𝗽𝗹𝗮𝗰𝗲 𝗯𝗲𝗳𝗼𝗿𝗲 𝘆𝗼𝘂 𝘁𝗼𝘂𝗰𝗵 𝗮 𝗯𝗼𝘄𝗹: 🧈 Your good European butter, cold and waiting (82% fat or higher) ⚖️ Flour, sugar, and salt weighed out 🫧 Sourdough folks: build your levain this morning so it's ripe by tonight 📖 Read your recipe all the way through, start to finish, before you begin 🧊 Clear a shelf in your fridge right now. You're gonna need the room. Now the part none of us can ignore this week. It's hot. And heat is the enemy of lamination. A warm kitchen means soft butter, and soft butter means your layers smear together and leak instead of staying separate and distinct. That's the whole game right there. So here's the rule for the week: the refrigerator is our friend. Lean on it. The moment your dough or butter starts to feel soft, greasy, or sticky, stop and put it back in the fridge for 20 or 30 minutes. There's no penalty for chilling. There's a big penalty for pushing through with warm butter. 𝗔 𝗳𝗲𝘄 𝘄𝗮𝘆𝘀 𝘁𝗼 𝗯𝗲𝗮𝘁 𝘁𝗵𝗲 𝗵𝗲𝗮𝘁: ❄️ Chill your rolling pin and your work surface (set a sheet pan of ice on the counter a few minutes, then dry it) ⏱️ Work in short bursts. Roll, fold, chill, repeat. 🌅 Laminate in the coolest part of the day, early morning or evening 🧈 Keep your butter block in the fridge until the second you need it This is the challenge that makes croissants croissants. Respect the butter, respect the heat, and let the cold do the work for you. So tell me below: who's starting today, and are you going French or sourdough? I want to know who I'm walking through what this week. Perfection is not required. Progress is. Henry ⭐🔥

Hey everyone, 🌾Quick note from inside the Academy. You probably know I sold bread at farmers markets for years. Three years ago I wrote a book called From Oven to Market. Over and over inside this Academy I see the same pattern: home bakers who can bake bread that beats anything on a grocery shelf, who keep getting derailed when they think about actually selling it. Cottage food law, market booth setup, pricing, and the fact that nobody can drop $3,000 on a freelance website just to find out if there's actually a customer waiting. So they don't try. Or they try once and quit. 🌾I built From Oven to Market to fix that. https://skool.com/from-oven-to-market It opened yesterday as its own Skool community, separate from Crust and Crumb Academy. Different room, different conversations. Pricing math. Cottage food law, state by state. Market booth setup. Real numbers from real bakers. People at every stage, from "I'm just thinking about it" to "I sold out before noon last Saturday." 🌾Here's what's inside the community: https://skool.com/from-oven-to-market The new From Oven to Market classroom with nine course modules covering everything from foundations and cottage food law to the true cost of a loaf, insurance and risk, your exact farmers market kit, looking like a pro, the customer connection toolkit, market day sales, the AI-powered storefront builder, and scaling without burning out. Access to Recipe Pantry Pro recipes that scale from one loaf at home all the way up to a 24x market batch, with cost and margin math on every single one. A monthly Market Kit. One seasonal recipe pre-costed and priced. A print-ready cottage food label that meets the standard requirements. A market-angle playbook on what actually sells that month. And a one-page cheat sheet on a common legal or customer question. Periodic tips on bread science, fermentation, scoring, troubleshooting. The same plain-talk teaching you already know from me.