@Lin Landrum If you do have any questions on the course, let me know. I am already working through it and can answer any questions you may have concerning the course itself.

@Lin Landrum Oh that sounds like a wonderful idea:) Maybe serve some sweets during your sweet talking to your hubby to use that space? 😂 I love farm stands. I don't see them where I am at currently. I remember my husband and I would drive by those stands out in the countryside and buy plats of berries for $15.00 (several years back) and they were so fresh and tasty. People are getting back to wanting good authentic food with real ingredients. I love your idea. ...sounds like a winner to me especially with an outside entrance separate.

@Marcia Bracken Yes, of course! 😊 I'm happy to answer any questions if I can, and if I don't know the answer, I'll tag Henry—he's always willing to step in, answer questions, and is incredibly accessible. @Henry Hunter A little about me... My background is in finance lending within the real estate industry. After many years in the field, I've realized my heart is really in the creative world. I'm an artist and writer behind the scenes, even though my day job has been in finance. I'm now working toward leaving that career and transitioning into my own business by the end of the summer or this fall. Ironically, I only started baking because I wanted to get away from commercial bread. I kept seeing people making sourdough at home and thought, "Why not give it a try?" That curiosity led me to Henry's YouTube channel back in April. At the time, I had absolutely no baking experience and was struggling to understand the sourdough process, so I joined the Crust and Crumb Academy. I quickly fell in love with both baking and the community. Henry has been an incredible teacher, and I've really appreciated how generous he is with his time and how invested he is in everyone's success. Since then, my baking skills have improved so much that my family has even started suggesting I open a bakery—which still makes me laugh because before April, I didn't bake at all! When Henry introduced the Oven to Market course, it felt like the natural next step. Since my goal is to transition from my 9-to-5 into my own baking business, I wanted to learn how to build it the right way from the beginning. I'm still early in the course and have just completed Module 1, which focuses on understanding your ideal customer. That alone has already changed how I think about my business. Instead of simply baking what I enjoy, I'm learning who I want to serve, what their needs are, and how to define my niche. Every lesson has been intentional and builds on the one before it.

@Marcia Bracken @Sophie Freeman Welcome to Sophie as well! I see you are also new to the community? Just want to extend the above to you as well:) Any questions, comments, concerns, happy to assist however I can and if I don't have the answer, @Henry Hunter is available.

I have been using the steam on bottom rack lately and baking on my pizza stone. It has been working very well. I also have my dutch oven as a back-up. However, I have not yet attempted sourdough in this manner, yeasted breads only. I have to work my way up to the sourdough bakes again.

Those all look delicious! They will go nicely on your website:)

@Kim Cochran After reading Henry's breakdown on the space and your design, I fully understand the set-up and intention, so great job! There is so much to learn about ourselves and who we want as our customer.