Every baker who's ever sold to the public has handed someone a loaf that wasn't their best work. I have. Those aren't signs you're failing. They're the cost of doing this work in front of real people. What separates the bakers who last from the ones who quietly disappear isn't that they never make mistakes. It's how fast and how cleanly they fix them. That's this video. It's Module 6.5 in From Oven to Market, and I walk you through the three moments every market baker hits: the bad loaf, the missed order, and the customer who drifts away. The rest of Module 6 is about the same thing from the front end, turning a first-time buyer into a regular who keeps coming back. While you're in the classroom, take a look around. The website builder and Recipe Pantry Pro are both in there waiting for you. Watch it here: https://youtu.be/i8f1lh5fles Not sure selling your bread is even for you? Take the 60-second quiz: https://bakinggreatbread.blog/bread-business-quiz/ Perfection is not required. Progress is. Henry⭐🔥

My name is Dusty and I’m from S.E. Kansas. I am not ready to really sell or set up booths yet but definitely worth seeing and learning what I can before I leap. The breads I generally make are sandwich bread, banana bread, applesauce and cinnamon bread, pumpkin bread, rolls, and i occasionally explore new recipes. Those above are generally for family functions or to gift to friends and family. So happy to see some familiar faces in here. And a big thank you to @Henry Hunter for creating this space. You have definitely created a labor of love with these communities and all you’ve poured into them. Thank you for all you do! 🫶

I am so excited to be here! I already am in the other group but this is definitely where I need to be right now. I have baked for markets for 10 years, retired from it for a few years and then started my own baking pickup/delivery biz from home last year. I use the Simply Bread app for customers to order. My breads and muffins vary slightly week to week but the main ones are potato sourdough sandwich loaves, cinnamon loaves and rolls, rustic sourdough sandwich loaves, muffins and sourdough bagels. I want to learn to scale new recipes, mix in bulk - figuring how much can fit in what container, use glass or metal bread pans - currently I use glass. AND the main thing - how can I make more money each week from my baking? Averaging $250-375/week (1 DAY a week). Most of all THANK YOU Henry - you are a wealth of knowledge!

When I set up for my first market, I bought the wrong tent, the wrong table, and a stack of packaging that looked nothing like what I sell. I learned the setup the expensive way, one bad Saturday at a time. The Market Kit is the shortcut I wish somebody had handed me. https://fromoventomarket.com/market-kit This is the actual gear I use at my own table, sorted into the six things every market baker needs: Tents. The one that holds up in wind and goes up without a fight. Tables. Sturdy, the right height, and light enough to carry alone. Packaging and displays. 🛍️Bags, boxes, tiered stands, and the little touches that make people stop and buy. 💳Payment tools. Card readers and cash setups so you never lose a sale because someone "only has a card." Signs. 💬Chalkboards, A-frames, and price cards that do the selling while you're busy bagging bread. Supplies. The odds and ends you always forget until you're standing at your booth without them. Here's the honest part. The Market Kit is free. You don't pay a dime to use it. Everything lives in a Curated Amazon Shop, so if you buy through it, Amazon pays me a small commission at no extra cost to you. That's the whole deal. You get my exact list without the trial and error, and if it helps you shop, it helps support the work I put into all of this. Browse it, grab what fits your setup, and leave the rest. You don't need everything at once. Start with a tent, a table, and a way to take payment, and build from there. The Market Kit: https://fromoventomarket.com/market-kit

One of our members reached out this week asking for help picking a new stand mixer. She's a cottage-food baker, moving market volume, working with a $500 to $1,000 budget, and she wanted to know what's actually built to handle real bread dough day after day. It's a question I get a lot in this community, so instead of keeping the answer to a single reply, I ran the research and I'm dropping it here for everyone. If you're shopping right now, thinking about upgrading, or watching your current mixer struggle every time you push it past a double batch, this one's for you. Here's what our research turned up. You've got three real options at cottage-food scale: the Bosch Universal Plus, the Ankarsrum Original, and the KitchenAid Commercial 8-quart NSF. All three are rated by the manufacturer for real bread dough. That's the first filter, and most home mixers fail it. Bosch Universal Plus, $499 to $599. Bottom-drive belt transmission, 6.5-quart bowl, rated for up to 15 pounds of dough or roughly 14 one-pound loaves in a single batch. It's the highest per-batch capacity of the three, and it's the cheapest. If you're pushing market volume and mixing multiple bakes a week, this is the one that gives you the most bread per pull for the money. Ankarsrum Original, $750 to $800. Different beast. The bowl spins, the roller and scraper stay put. It's rated for about 11 pounds of dough, roughly 6 loaves per batch. Slightly less capacity than the Bosch, and $250 more, but the roller action is gentler on high-hydration sourdough and lean doughs, and the motor warranty is 7 years. If your market bread leans sourdough, this one earns its price. KitchenAid Commercial 8-quart KSMC895, right at $1,000. 8-quart bowl, bowl-lift, NSF-certified for commercial use, 2-year commercial warranty. Rated for about 8 loaves per batch, so the smallest capacity of the three. The reason to buy it is one thing: NSF certification. The day you move from cottage-food into a permitted commercial kitchen, some jurisdictions require NSF-rated equipment. If that jump is on your two-year horizon, this is the machine that comes with you. If you're staying cottage-food, the money's better spent elsewhere.