I'm between getting one or not, what's your opinion???

The furnace is humming through the walls. Coffee’s barely started. But there’s something else in the air already. That smell. Warm, yeasty, a little sweet. It curls through the kitchen, slips under the bedroom door, finds its way to whoever’s still under the covers. Nobody has to say a word. They just know. Somebody’s baking. That’s what happens in our Academy. We’re not a place where you follow a recipe and disappear. We’re a kitchen. The kind where flour ends up on your sleeve, your first loaf comes out lopsided, and you post it anyway because you’re proud of it. And you should be. You’ll see the wins here. Beautiful scoring, open crumbs, golden crust that sings when it cools. But you’ll also see the flat loaves, the sticky messes, the “I don’t know what happened but I’m not giving up” posts. Those get just as much love. Because that’s where the learning lives. I coach inside this Academy. Not from a textbook. From 20-plus years of flour on my hands and late nights shaping dough when the house is quiet. I’m here to walk with you, not lecture at you. So if you’ve been waiting until you “know enough” to start, stop waiting. The oven’s warm, the coffee’s on, and there’s a spot for you. This is the Crust & Crumb Academy. Bakers don’t come here to get likes. They come here to get better. 👉 https://www.skool.com/crust-crumb-academy-7621/about

Hey all, sorry I have not been active.. I really miss you all. Hope to get internet back up soon.. they say the storms should be done by 16 February... Take Care and I will be on line now and then.