I wish i was more active in here. My wife and I have been watching, "Martha Cooks" on Netflix, and I always think that someday, Henry will have a show on Netflix too. Keep up the faith, You're so valuable to this community! God Bless to you and your family!

A few weeks back a lot of you were asking about mills. Which one to buy. Whether it's worth the money. How to know you're not making an expensive mistake. I told you to hold off for a minute because I was working on something. Here it is. Crust & Crumb Academy is now partnered with NutriMill. Starting today you get 20% off with our link and code: Link: https://nutrimill.com/Academy26 Code: ACADEMY26 That covers their grain mills, Bosch mixers, and Magimix products. And that's just the front end of it. This fall we're running a giveaway, and one of their mills is the prize. I'm not giving you dates yet because we're still building it out, but it's happening. It's also the first piece of a bigger fall campaign heading into the holidays, with more partners and more to give away. Grain is part of it. A few other things are too. More on all of that soon. Here's the piece I'm most excited about, and it has nothing to do with a discount. NutriMill is sending me their top mill and their top Bosch mixer, and they want The Mill App calibrated to their machines. So when you tell our tool what you're milling on, the numbers it hands back are measured on that hardware instead of estimated. Grams of berries, how much more water the dough needs, how the timing shifts. Dialed in to the actual machine. That's what I've been chasing since I built the thing. If you've been sitting on your hands waiting on me, thank you for the patience. The code works now. Henry⭐🔥 Affiliate links support this community at no extra cost to you.

Something I don't hear enough people in here talk about: a state fair entry is one of the best business tests available to a home baker, and almost nobody uses it that way. Think about what you're actually buying with that entry fee. You get written feedback from trained judges who have no idea who you are and no reason to be nice. Your friends and family will tell you the loaf is great. Judges will tell you the crust went soft because you bagged it warm. That's the kind of feedback you'd normally have to pay a consultant for, and at a fair it comes stapled to your entry card. You get a blind comparison against forty other bakers working the same category. Not against the pictures in your head. Against real loaves on a real table. And if you place, you get a piece of third-party proof you can put on your market table for the next three years. "First place, 2026 State Fair" on a small card next to your price sign does more work than any sign you could write about yourself. Here's the part that catches people off guard. Somebody tastes your loaf, sees the ribbon, and asks where they can buy it regularly. That question is how a lot of us backed into a business without planning to. Worth knowing the answer before you're standing there. I wrote up the whole thing this week: the six-week prep timeline, what judges actually score, how to pick your category, and the 2026 deadlines that are already closing. https://henrys-shop.com/2026/08/07/state-fair-bread-competition/ South Carolina closes September 1. North Carolina closes September 15. Most states are in that same window, so pull your premium book this week. Anybody in here competed before? Drop your state and what you learned. And if you're entering this fall, say so below so we can follow along with you. Henry⭐🔥

Krusty, our digital concierge on the recipe pantry, told one of you to use 100 mL. When the recipe said 50. That one stung, because you’re trusting him with your hands covered in dough. So we tore him open and rebuilt him from the inside out. Here’s what’s different the next time you hit “Bake With Me” in the Recipe Pantry: www.recipepantry.app 🥖 He reads the actual recipe card now. Every amount he gives you comes straight from the recipe data, and a built-in fact-checker verifies his answers against the card before you ever see them. If the recipe says 50, he says 50. ⚖️ He knows your batch size. Scale a recipe to 2× and Krusty answers in 2× amounts. Ask and he’ll give you the original too. 📍 He remembers where you are. Tell him “I’m on step 4” and he stays there. No more “ready to start?” after you’ve been at it for an hour. Refresh the page mid-bake and he picks up right where you left off. 🎙️ Voice mode works like a real conversation. Interrupt him mid-sentence with a new question and he stops talking and answers it. Phone across the counter, hands in the dough, keep talking. 👀 He points now. Chat moved to a side panel so the recipe stays in front of you, and when he mentions a step, the page scrolls there and highlights it. And when a recipe doesn’t cover something? He tells you it doesn’t, instead of inventing a number. General baking advice gets labeled as general baking advice. Put him to work on your next bake. And if you ever catch him saying anything that doesn’t match the card, tell me. A member catching that 100 mL slip is exactly how he got this upgrade. www.recipepantry.app Perfection is not required. Progress is. Now that includes Krusty. 🍞 ~Henry⭐️🔥

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.