I want to invite you into something new I just opened.🌾

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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.

For people who want to go all the way, there's a paid course that includes everything plus a built-for-you bakery website with a real shopping cart, preorder system, and Google Maps integration. That website alone would cost you $3,000 from any freelancer. The whole course package runs less than that. The website is also available a la carte if that's the piece you want without the rest of the course. Message me if that's the angle for you.

You stay in Crust and Crumb Academy at full strength. From Oven to Market is just the focused room next door for the business side of the work.

Normally the community is $5 a month. Because you're already inside the Academy with me, I want to give you free-for-life access if you join this week. I've turned the door open for that. After this week the public $5 door turns back on.

Step in here: https://skool.com/from-oven-to-market

Either way you're not losing anything in your Academy seat. But the free-for-life door is open for the next few days, and I'd love to have you in the room.

Henry ⭐🔥

Perfection is not required. Progress is.

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I want to invite you into something new I just opened.🌾