A new home for the course. A dedicated community.

Your new home opens tomorrow.

Monday June 29, the new From Oven to Market Skool community opens. Separate from Crust and Crumb Academy, built around the people who are actively turning their bake into a business.

For the founding bakers already inside the program, your seat is held. Free for life. The invitation arrives in your inbox today.

For everyone else, the door opens tomorrow morning. Step in when you're ready.

The classroom got rebuilt too. Branded module cards, cleaner flow, polished artwork on every lesson. The course you've been watching grow finally has its own dedicated home.

Same lessons, sharper home. Both rooms remain. Use whichever you prefer.

Open the new community

The catalog just tripled.

Fourteen production-ready Pro recipes are live in the catalog right now. Twenty-nine more are validating this weekend and going live by Monday morning. Forty-three total before the public launch lands.

Every one of these recipes was picked because it (a) uses tools and skills a bread baker already has, (b) carries strong margin, and (c) tests well with farmers market shoppers.

Mason Jar Cookie Mixes are the lowest labor-to-margin product in the catalog. Pure shelf product.

Going live by Monday morning (29 recipes):

The farmers market bread expansion brings in Sourdough Boule (sourdough and yeasted), Sandwich Loaf in white and wheat, Seeded Multigrain, Caraway Rye, Garlic Herb Bread, Challah (sourdough and yeasted), Cinnamon Raisin Swirl, Brioche Hamburger Buns, and Rosemary Focaccia.

Beyond bread, the expansion adds the high-margin items a bread baker can produce in the same kitchen with the same tools: quick breads, hand pies, galettes, scones, biscuits, muffins, blondies, coffee cake, cookies, and gingerbread.

Holiday lineup queued for fall release: Holiday Cinnamon Rolls, Cranberry Orange Walnut Loaf, Chocolate Cherry Babka, and Stollen.

Meet the new Label Maker.

Open any Pro recipe, click Print Labels, and you can pick a template, drop in your bakery branding, and print FDA-style labels with your logo, allergens, and best-by dates already filled in.

A real production print. One label up close, and a full Avery sheet ready to peel and apply.

Set your branding once. The Label Maker remembers everything else.

The math got bulletproof.

This is the work that makes Pro a production tool instead of a recipe blog. Six things shipped under the hood in June.

1x always equals one loaf, catalog-wide. Every recipe's 1x scale now means exactly one finished loaf, one pan, or one tray. Prior inconsistencies across Bagels, Crackers, and the brioche line are resolved.

Scaling engine validated at 1x, 6x, 12x, 24x on every recipe. If a formula doesn't reconcile across all four batch sizes, the readiness dashboard blocks it from going live.

Brioche family rebuilt to Gold Standard v2.1. Classic Brioche Bread and Brioche Hamburger Buns now carry five shaping options (boule, loaf, hamburger, slider, knot). All seventeen brioche timers fixed. NaN errors killed.

Pretzels reconciled. Classic Soft Pretzels at 60% hydration, 105g pieces. API cache refreshed. The scaler errors at 1.5x are gone.

Scaled timeline notes. Instruction text now scales the gram counts with you. At 12x, "add 1,800g water" instead of "add 150g water." No mental math at the bench.

Cost table headers standardized. Per-loaf, per-package, and per-batch mean the same thing on every recipe in the catalog.

The glossary got smarter.

When you tap a glossary term mid-recipe, you don't just get a definition anymore. You get a "Go Deeper in the Bread Authority" panel that pulls live from bakinggreatbread.com with the deep article, video, or podcast tied to that term.

Tap autolyse inside a recipe and you land on the full piece on autolyse, not just one sentence. Tap bulk fermentation and the panel surfaces the video that drove our biggest subscriber month on YouTube. The glossary is now a door, not a dictionary.

Sign in, get in.

One-click Google sign-in is the new primary way into Recipe Pantry Pro. Click Continue with Google, pick the account you signed up with, and you're in.

Bookmark pantry.bakinggreatbread.com/pro and never think about it again. The URL routes you to your recipes if you're signed in, or to the sign-in page if you're not.

If you're already enrolled in From Oven to Market, the system auto-recognizes you and bypasses the public purchase page entirely. If you land on a page asking for $97, you took the wrong door. Look for the "Already a student?" link.

Sessions stick for weeks. You won't sign back in every visit.

Across the rest of From Oven to Market.

Recipe Pantry Pro is part of a wider push. A few things landed alongside it that round out the program:

A real home for the course at fromoventomarket.com. A dedicated site, a personal welcome dashboard at /welcome, nine clickable course modules, and the Market Kit page with the exact tools and supplies used at the market table.

The Bread Business Quiz went live on the homepage. A sixty-second quiz with a personalized fit score and lead capture, built for visitors who want to know whether they're ready to sell before they buy a course.

Tap the banner to try the quiz yourself.

The newsletter system got rebuilt with light-mode templates, autosave, and a permanent guides library where the best past sends live as searchable articles. All sending happens from Henry@fromoventomarket.com on a verified domain.

The Storefront Builder picked up cloud auto-save every few seconds and cross-device editing. Start on a laptop, finish on a phone.

A native iPhone app for Price Your Loaf.

The calculator that lives on the homepage today is one tap on a webpage. We're working on a native iPhone version that lives in your pocket. Designed with Apple's new Liquid Glass aesthetic, built on SwiftUI, with a single principle: your numbers stay on your phone.

Prototype

Three screens are on the drawing board. A live pricing dashboard that shows your suggested retail, your true cost per sellable loaf, and the floor you cannot price below. A cost entry sheet that asks for everything actually in your batch, including expected unsold loaves. A first-launch experience that teaches before it asks.

This is the drawing board, not the door. Nothing to install yet. We'll let you know when the door is real.