Most people are taught to cook by copying. Copy the recipe. Copy the technique. Copy the plating. Copy the pricing. And yet the most memorable food you've ever eaten wasn't a copy. It had a point of view. A personality. A feeling. In professional kitchens, at farmers markets, in bakeries, and behind closed doors, there are unspoken rules, shortcuts, flavor frameworks, sensory tricks, pricing and selling psychology, and production systems that aren't written in cookbooks. They're passed hand to hand or learned the hard way through failure. I DON'T WANT YOU TO FAIL. I WANT YOU TO SUCCEED! Crumb, Craft, & Commerce exists to pull back the curtain. This isn't about becoming "perfect." Its about becoming fierce....in the best way possible.

Inside the free offering, you'll start building the foundation that most people skip: 🍞The Crumb (Skill & Structure) You'll learn how to read recipes rather than just follow them. Why certain ratios work. Where flexibility lives. How to troubleshoot when something goes wrong, and how to fix it without starting over. We'll talk about fermentation, high-altitude baking, texture, moisture, fat, sugar, and structure in a way that makes you feel fluent, not overwhelmed. 🍓The Craft (Taste, Instinct & Identity) This is where food becomes personal. You'll learn how chefs actually think about flavor: contrast, balance, tension, nostalgia, and restraint. You'll start to recognize why some combinations feel expensive, bold, or unforgettable. You'll develop your own point of view instead of borrowing someone else's. 💰The Commerce (Selling out without selling your soul) Whether you sell at a farmers market, dream of a bakery, or just want your food to land differently when you share it. You'll learn the psychology behind why people buy. Pricing, presentation, storytelling, micro-moments of trust, and customer experience that turns strangers into regulars. This isn't the hustle culture. Its craft with intension.

My name is Chef LeLa Becker. Most know me as The Wild Baker. I have worked in the hospitality industry for over twenty years. I believe in excellent customer service, well crafted food and drink and a memorable experience for my customers and clients. I have worked in Michelin start restaurants to the local corner pizza joint to most recently owning my own bakery in Taos, NM. I showcase my food at our local farmers market and specialize in using seasonally fresh and organic ingredients. I have had experiences where head chefs would keep their recipes under lock and key or have you sign an NDA before looking at them. I do not believe in this. I believe that recipes are just instructions. The magic comes from the one that makes it and this is why i wanted to start this Skool. I want to share my knowledge. I want you to be great. I want you to feel confident in selling your goods. I want us to lean and learn from each other because only then will we get better. Please let me know how i can help you succeed, learn, and experience your best life through food.