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/

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⭐🔥

I love Joshua.

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.

Quick history before we bake this weekend. The croissant isn’t French. Not originally. It traces back to Vienna, Austria, and a crescent pastry called the kipferl. That’s why this whole family of buttery breakfast pastries gets called viennoiserie, which literally means “things from Vienna.” The French got hold of it, fell in love, and turned it into the buttery laminated pastry we know today. So the croissant you’ll be folding on Saturday is really an Austrian idea wearing a French tuxedo. I put the whole story into a short video. Where it came from, the legend behind that crescent shape, and how it ended up in every French bakery window. Worth ten minutes before you laminate. Give it a like while you’re there, and tell me in the comments: did you know it wasn’t French? I sure didn’t when I started this research. Perfection is not required. Progress is. Henry ⭐🔥