You never know who’s got a secret talent. Who here has a skill no one would guess—like juggling, yodeling, or making perfect pancakes? Share your fun fact 😊

The thing about baking is, you don't have to be a baker to do it. That loaf in the video is a seeded sourdough. You're watching it get scored, coil folded, and rolled in seeds. It looks like it took years to learn. It didn't. It took someone willing to show up and try, and someone willing to show them how. That second part is what we do. We're not here to sell you anything. We run a kitchen where regular people learn to bake real bread, together. Every week In Crust & Crumb Academy we pick a recipe we prepare you for it all week long. The dough, the shaping, the scoring, all of it. Then Saturday morning we bake it together, bakers from all over the world, same recipe, same morning. Brand new or twenty years in, doesn't matter. You bring the curiosity, we'll bring the rest. Free recipes to get started: https://skoo.ly/s/recipe-pantry Come find us: https://skoo.ly/crust-crumb-academy Come bake with us. Henry⭐🔥

f you had the choice: Would you like the privilege of being present—front row—at every single World Cup match, cheering on the greats? Or… would you rather step onto that field once, score your own World Cup goal, and walk away a legend? One epic moment or a lifetime of watching them—what’s your winning play?

That’s what our Saturday Bake-Along looks like. One post. One bake. Bakers dropping in all day long. 📸 Sharing photos. Asking questions. Helping each other. Cheering each other on. 2,000 comments deep… and still going. We grew to over 1,000 bakers in just 19 weeks. 🔥 Not by chasing likes. By showing up to get better, week after week. Somebody’s working on their very first loaf. Somebody else has been baking for forty years. Everybody’s in the same kitchen. And nobody bakes alone. ❤️ This weekend it’s English muffins. Griddle-cooked. Full of nooks and crannies. Built for that first cup of coffee. ☕🥖 Come bake with us: https://www.skool.com/crust-crumb-academy-7621/about ~ Henry ⭐🔥

While most of the Academy was still asleep, Ehsan Omara was already done. 8:08 PM his time, a deep mahogany pretzel loaf sitting on a board, the snap of the alkaline crust right there in the photo. Deborah Karaban caught it first. "Wow, you baked a beautiful pretzel loaf so early!!" Ehsan answered, "It's 8:08 PM now." Deborah, "Where are you?" "Other side of the world. Australia." That set the tone. Pretzel Loaf Saturday in Crust & Crumb Academy doesn't start when your kitchen wakes up. It starts wherever the first oven dings. From there it rolled west, kitchen by kitchen, time zone by time zone, for the next twenty-four hours. By Sunday morning the working thread had 1,733 comments and was still ticking. This is what a Saturday Bake-Along looks like. Every week we pick one bake. We bake it together. Some of us are in California, some in Cape Town, some in a kitchen in rural Tennessee. We share photos, troubleshoot live, fix each other's bulks, cheer each other's crusts. And we get better. No fluff. No gatekeeping. No "look at my perfect loaf" energy. Just bakers showing up to bake. If you've been baking alone, that's the part that quietly burns you out. Not the recipe. The room. Come bake with us this Saturday. 👉 https://skoo.ly/crust-crumb-academy It's free to join. We don't run ads. We grow because the people inside say it's worth their time. Henry ⭐🔥 Founder, Crust & Crumb Academy 𝘞𝘩𝘦𝘳𝘦 𝘣𝘢𝘬𝘦𝘳𝘴 𝘤𝘰𝘮𝘦 𝘯𝘰𝘵 𝘵𝘰 𝘨𝘦𝘵 𝘭𝘪𝘬𝘦𝘴, 𝘣𝘶𝘵 𝘵𝘰 𝘨𝘦𝘵 𝘣𝘦𝘵𝘵𝘦𝘳.