You've watched other people set up a table at the farmers market and wondered how they got there. Here's the honest answer: they started before they felt ready. I made this walkthrough to show you the whole path in one place. Every module, start to finish. Cottage food law so you're selling the legal way from day one. The true cost of a loaf so you price for profit instead of guessing. Farmers market selling, branding, repeat customers, and building your own storefront with AI doing the heavy lifting. I also open up Recipe Pantry Pro, the tool that scales any recipe from one loaf to a full market table and tells you your profit per batch before you fire the oven. Watch the full walkthrough, then take the quick quiz. It'll point you to the right starting place based on where you are right now, whether you've sold a hundred loaves or none. Not sure if selling is for you yet? Take the quiz first: https://skoo.ly/landing-page-w-quiz Ready to get started? Everything's here: https://fromoventomarket.com Perfection isn't required. Progress is. Henry ⭐🔥 https://youtu.be/Fk2NshQfyQE

My family really does it up big. Especially for the 250th this year. As you can see, it gets a little crazy but lots of fun. This is what I got carried away with instead of croissants on Saturday. Costumes, team competitions in duck derby, axe throwing, slip & slide kickball, volleyball, shooting, relay races, cornhole, bingo, rib cookoff, fireworks and lots of catching up on our families. Lady Liberty is my 87yr old Mama! She is the matriarch of this wild & crazy family!

I came across a very telling video this morning about the hidden dangers in the flour that is sold in local grocery stores and big box stores all across the U.S.A. that most people, including me, are unaware of. Please take a few minutes and watch it. Disclaimer: *I am NOT a scientist *I am NOT telling you what flour to use or not use *I'm beginning to see the importance and value in milling your own flour. With that being said, would all of you who currently use fresh milled flour and/our you grind your own berries please share one thing to know about using fresh milled. Thank you https://youtu.be/RInmi8VYs3A?is=4BFF3qxOEfkFxxqw

With every changing season we need to pivot with it to ensure the best care for our starters. In the summer months it’s not the humidity that affects our starters, it’s the temperature! Yes, the humidity affects the hydration of our dough by increasing it but that’s not true for the starter. For those of us keeping our starters on the counter, paying closer attention to the ambient temperature can mean the difference between a yeast forward starter or a lactobacillus bacteria forward one which will affect the taste and performance of your starter. If your starter is negatively affected by warmer temperatures that are causing peaks to happen faster and in turn ending up hungry ( thin & watery) before your normal feed time then your breads will tell the story. When this happens you’re creating more lactobacillus bacteria, more acidity, losing wild yeast and threatening the overall health of your starter. Every great loaf begins with the health of your starter. If the temperatures are fluctuating or are now warmer than before then your peak times are varying and can be unpredictable. So my advice to protect the health of your starter, regulate peak times and control the temperature of and around your starter, invest in either a proofing box that has a temperature range as low as 70*f or a sourdough home or a cozy starter jar warmer. OR if you have a space somewhere, anywhere in your home where the temperature constantly stays between 72-80*f, keep it there at all times 0.7cu ft Foldable Dough Proofing Box Heater 100W, Sourdough Starter Warmer with PID Temperature Control & NTC Sensor, 34–122°F Range &1 Min –96 Hrs Timer, Fermentation Box for Sourdough, Yogurt, Natto https://a.co/d/084AHflb Brod & Taylor Sourdough Home https://a.co/d/04ZrzCw0 Cozy Bread® Starter Jar Warmer - Round Warming Mat & Insulation Cylinder | Perfect for Fermenting Sourdough Starter | USA Brand https://a.co/d/0j3TPH0j

The McRib taught me more about selling bread than any business course McDonald's has been pulling the McRib on and off the menu for forty years, and people still lose their minds when it comes back. That's not luck. It's a strategy, and it works on all of us. I wrote up how the same trick, one signature bake offered for a limited time, can build a small baker's name and their margin. I use my brown butter peach cobbler cinnamon roll as the example. Even if you're not selling yet, this one changes how you think about what makes a bake worth lining up for. Give it a read and tell me what your signature item would be 👇 https://bakinggreatbread.blog/farmers-market-booth-mcrib-strategy/ ~Henry⭐️🔥