You may have noticed the star ⭐️ and the flame 🔥 next to my name. They're more than decoration, so let me tell you what they mean, and why they belong to you as much as they belong to me. 🔥 The flame is about showing up. Skool lights it when you're with your community every single day, and the moment you miss a day, it goes out. Mine's still burning because you all keep me here. You post, you ask, you share your bakes, and I wouldn't miss a day of it. ⭐️ The star is the rare one. There are 191,000 communities on this platform, and the star goes to the owners in the top 1%. We're now in the top half of one percent. But here's the thing. I get to wear it, and it isn't really about me. A star like that doesn't get earned by one person. It gets earned by a room full of bakers who show up, help each other, and care about getting better. So when you see that star next to my name, don't read it as Henry is a star. Read it as you are. I just get to carry it. And I carry it proudly. I get to walk it out in front of every other community on this platform and brag about who we are. Eleven hundred bakers in a small, focused, generous corner of the internet, setting the example for what a Skool community can be. That's not me talking us up. That's the number talking. Top half of one percent, out of 191,000. You did that. I just get to wear the pin. If this sounds like a community you should be a part of, come find us at Crust & Crumb Academy. The #1 bread baking community on Skool. https://skoo.ly/crust-crumb-academy ⭐️⭐️⭐️⭐️⭐️ Thank you for being the kind of community worth showing up for. ~Henry ⭐️🔥🔥

Look at that crumb. Soft, feathery, pull-apart strands, still warm. This is my Brown Butter Peach Cobbler Cinnamon Roll, and every bit of it started from scratch. Here’s what’s going on in there. Pillowy tangzhong dough, the kind that stays soft for days. Peaches roasted down till they’re sweet and jammy, folded through with warm cinnamon. Brown butter running under all of it, nutty and deep. A brown butter cinnamon crumble baked crisp on top. Cream cheese frosting drizzled over while they’re still warm, and fresh peaches scattered on top. Peach cobbler and a cinnamon roll, together. A little piece of Carolina summer. And here’s the part I want you to have. This recipe is waiting for you right now in the Recipe Pantry. It’s free, written out step by step, weights and cups both, with the troubleshooting built right in. I built it two ways so you can bake it however you bake: A yeasted version for a same-day bake. A sourdough version if you want to feed your starter and take the slow road. They’re cross-linked, so you can flip between them with one tap: https://pantry.bakinggreatbread.com/.../brown-butter... While you’re in there, poke around. There’s a whole shelf of recipes in the Pantry, all free, all tested, all written the same careful way: https://pantry.bakinggreatbread.com If you would like to be a part of a community that looks like this every week, come find us at Crust & Crumb Academy. The number one bread baking community on Skool. Go make something good this weekend. Perfection is not required. Progress is. ~Henry⭐️🔥 https://skoo.ly/crust-crumb-academy

Let me tell you what that means. Pillowy dough, rolled soft and slow. Inside, peaches roasted down till they’re sweet and jammy, folded through with warm cinnamon. Brown butter running under all of it, nutty and deep, the kind of smell that pulls the whole house into the kitchen before you even call anybody. A brown butter cinnamon crumble baked crisp and golden across the top. Then ribbons of buttercream frosting drizzled over the warm rolls, settling down into every fold. And fresh peaches, scattered right on top, bright and juicy against all that spice. Peach cobbler and a cinnamon roll, together. A piece of Carolina summer you pull apart with your hands. I’m a Southern boy. Down here, peach cobbler is a staple and a delicacy both at once, and taking something I grew up on and folding it into a cinnamon roll we all know by heart, well, that’s my prerogative. That’s what we’re baking this week inside Crust & Crumb Academy. If your mouth is watering right now, good. That’s the whole point. Pull up a chair. Come bake with us. https://www.skool.com/crust-crumb-academy-7621/about ~Henry⭐️🔥

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⭐️🔥 Crust & Crumb Academy Where bakers come not to get likes, but to get better. https://skoo.ly/crust-crumb-academy

Hey everyone. Henry here, Most of you know me as the founder of Crust & Crumb Academy here on Skool. This week I launched a second Skool community called From Oven to Market, and I wanted to share it with you. Here's the pattern I keep seeing. Home bakers who are genuinely talented, people who can bake circles around what's on any grocery shelf, hit a wall the second they think about selling. Cottage food law. Pricing. A website. The paperwork nobody teaches. So they don't try. Or they try once and quit. Three years ago I wrote a book called From Oven to Market about everything I learned from selling bread myself. But Facebook wasn't the right place to teach it, and the timing wasn't right. Six months on Skool changed that. This platform is built for exactly this kind of community, and now I've built it. Again. If you're a home baker who's thought about turning your craft into a business, even just once, take the 60-second quiz. It tells you where you are and what your next step is. 👉 Quiz: https://fromoventomarket.com/quiz 👉 Community: https://skool.com/from-oven-to-market Founding week is open now. Join free for life. Henry Hunter Crust & Crumb Academy | From Oven to Market Perfection is not required. Progress is. https://youtube.com/shorts/k-kTz4g4j3I