Recipe Pantry Pro

Bread recipes built for selling, not just baking.

Recipe Pantry Pro is a working recipe system for market bakers. Every recipe scales from a single loaf to a full market table, with real ingredient costs and profit math built into each batch size. It's the business backbone of the From Oven to Market course.

Get the full system See two sample recipes

Recipe Pantry Pro is the working app included with the From Oven to Market course. Members get the full recipe library and the cost and profit tools when they join.

Born from the Recipe Pantry, the 136-recipe library home bakers already use every day, then rebuilt for vendors who sell at farmers markets and festivals.

Why it's different

A recipe is only half the job. The other half is the math.

Most recipe sites stop at the formula. Most business courses stop at theory. Recipe Pantry Pro puts the recipe and the business model on the same page, so the decision to bake forty loaves is a decision you can actually price.

Every recipe scales from 1x to a market table

One home batch, or 6x, 12x, 24x for a working Saturday. The weights recalculate at every tier, so you're not doing back-of-napkin multiplication at 4 AM.

Cost and profit at every batch size

Each recipe shows what a batch costs and what it earns, with two margins: before your time, and after a fair wage for your hours. The numbers stay honest.

A Friday-to-Saturday production timeline

Each recipe maps every task to a clock, working backward from market open. Feed the starter, mix, shape, cold proof, bake, load the van. No guesswork on timing.

One dough, multiple products

Turn a base formula into a lineup. The same morning's work becomes plain loaves, savory loaves, and demi loaves, so you offer range without running ten separate doughs.

The old way

A static PDF or an ebook

You get a recipe and a wish of good luck. You scale it by hand, guess at your costs, and find out whether you made money after you've already loaded the car back up.

Recipe Pantry Pro

A living tool

Change the scale, the costs follow. Set your own ingredient prices once and every recipe uses them. It's a system you work from on market morning, not a file you read once and lose.

Who this is for

Built for bakers who are ready to sell, not just bake.

Recipe Pantry Pro is for cottage food and farmers market bakers who want a real system instead of a stack of PDFs. If you see yourself in any of these, you're in the right place.

The home baker going pro

You've baked for friends and family and you're ready to sell at a farmers market or out of your cottage kitchen. You need real prices and a production plan you can actually run.

The market vendor who's guessing on price

You're already selling, but pricing is a gut feel and you suspect you're leaving money on the table. You want margins that hold up at every batch size, not back-of-napkin math at 4 AM.

The vendor scaling up a market day

One booth turned into two, or a single loaf turned into forty. You want a tool that scales the recipe and the timeline together, working backward from market open.

The cottage food baker who wants a real system

You're tired of free recipes that stop at the formula. You want one tool that runs your catalog, your costs, and your production timing, so you can spend less time planning and more time baking.

What changes with Pro

From guessing to knowing, before you ever load the van.

The outcome Pro is built for is simple. You walk into your next market with known costs, defended prices, and a timeline you can actually run.

Before Pro

Guesswork on every loaf

Recipes scaled by hand, prices set on gut feel, no idea what each batch actually costs. You find out whether the market day made money after you've already loaded the car back up.

With Pro

Known costs, defended prices

Every recipe scales cleanly. Every batch shows cost and profit at your real ingredient prices. Every Friday-to-Saturday is mapped to a clock. You price with confidence and bake on a plan.

Two sample recipes, in the open

See the depth for yourself.

Two complete sample recipes, so you can see how Pro thinks about scaling, percentages, and market production before you enroll. The full cost engine, pricing, and minute-by-minute production timeline live inside From Oven to Market.

Tier 2 Headliner · The signature loaf

Country Sourdough

The loaf that brings customers back.

78% hydration 90% bread flour / 10% whole wheat 1x yields 2 boules Scales to 48 boules

Baker's percentages

Ingredient	%
Bread flour (12-13% protein)	90%
Whole wheat flour	10%
Water	78%
Active sourdough starter	20%
Salt	2%

How it scales: the 1x home batch is 2 kg of dough, two 900 g boules. Inside Pro the same formula steps up to 6x, 12x, and 24x, all the way to a 48 kg market day, with the weights and equipment notes recalculated for each tier.

The method, start to finish

Build a 1:1:1 levain the night before, at 20% of total flour weight.
Mix the flours and water, autolyse, then add levain and salt to moderate gluten.
Bulk ferment at 75F with four sets of stretch and folds, to about a 30 to 50 percent rise.
Pre-shape, bench rest, final shape into bannetons, then cold proof 4 to 6 hours.
Score and bake covered then uncovered, to an internal 205 to 210F. Cool a full hour.

Inside Recipe Pantry Pro, this recipe also includes:

Full scaling tables at 1x, 6x, 12x, and 24x
Cost per batch and profit at each scale, both margins
The Friday-to-Saturday production timeline
Suggested retail pricing by loaf size
Equipment by scale and a realistic time budget
The yeasted version, for backup and summer days

See the full version inside From Oven to Market The public taste proves it's real. The full depth is the reason to enroll.

Tier 2 Specialty · The aroma engine

Rosemary Garlic Parmesan Loaf

The loaf that sells before customers see it.

Savory, aromatic Sourdough or yeasted Full loaf or demi Holiday-market headliner

Baker's percentages (sourdough)

Ingredient	%
Bread flour	100%
Water	68%
Active starter	20%
Parmesan, finely grated	12%
Roasted garlic, mashed	6%
Fresh rosemary	2%
Olive oil	4%
Honey or sugar	2%
Salt	2%

One dough, more products: this builds on the same artisan base you already mix, with inclusions folded in. That's the Pro idea in one recipe. The same morning's dough becomes a plain loaf and a premium savory one. Use roasted garlic, not raw, so it stays sweet at volume.

The method, start to finish

Mix the base dough to moderate gluten before any inclusions go in.
Add rosemary, roasted garlic, and parmesan on low, just to distribute.
Bulk ferment, then divide into full-loaf or demi-loaf portions.
Shape tightly, pan, proof until crowned, brush with olive oil.
Bake at 375F to deep golden and an internal 200 to 205F.

Inside Recipe Pantry Pro, this recipe also includes:

Sourdough and yeasted formulas, side by side
Scaling tables through 24x with yields
Cost and profit math at market scale, both margins
Suggested pricing for full and demi loaves
The demi-loaf demo strategy that pulls a crowd
The full production timeline to a Saturday open

See the full version inside From Oven to Market This is two of the catalog. The full system is built for a working market.

This is one recipe. The course is the whole system.

Recipe Pantry Pro is included with From Oven to Market. Every formula scales from a single home batch to a full market day, with the cost per batch, the profit at each size, suggested retail pricing, and a production timeline you can actually run on a Friday night. This Country Sourdough is a free taste of what is inside.

See the From Oven to Market course

What you get where

Free Recipe Pantry vs Recipe Pantry Pro vs the full course.

Same starting point, three different jobs. The free Pantry is for home baking. Pro adds the math and the timing for selling. The course wraps Pro inside the full business training.

Feature	Free Recipe Pantry	Recipe Pantry Pro	From Oven to Market course
Number of recipes	136 home baking recipes	Curated market catalog, scaled and costed	Pro catalog plus the full business curriculum
Scaling	Single home batch only	Dynamic multi-tier, scales from one loaf to a full market table	Same as Pro, plus how to plan a market day around it
Ingredient cost math	Not included	Cost per batch at every size, using your own ingredient prices	Pro cost engine plus pricing strategy training
Profit margin math	Not included	Two margins per recipe, before your time and after a fair wage	Pro margins plus pricing for booth, wholesale, and custom orders
Friday-to-Saturday production timeline	Not included	Built into every market recipe, working backward from market open	Pro timeline plus full market-day production planning
Business training	Not included	Not included	Pricing, packaging, booth setup, customer connection, wholesale
Community and updates	Public access	Included with the course	Crust & Crumb Academy community, plus updates as new recipes and tools ship

Frequently asked

The questions bakers ask before they enroll.

Short, direct answers to the questions that come up most. If yours isn't here, the answer is almost certainly yes, Pro was built for working market bakers.

Does From Oven to Market come with recipes?

Yes. From Oven to Market includes Recipe Pantry Pro, recipes built specifically for selling at farmers markets and festivals. Each one scales from a single home loaf to a full market table, and many turn one base dough into several products.

Every recipe carries baker's percentages, real ingredient costs, a suggested price, and a Friday-to-Saturday production timeline.

What bread sells best at farmers markets?

Sourdough boules, sandwich loaves, jalapeno cheddar, challah, focaccia, and quick breads are the consistent sellers at most farmers markets.

Recipe Pantry Pro includes scaled, costed versions of these so you can decide what to bake based on what actually sells and what actually pays.

How do I price bread to sell at a farmers market?

Price bread by calculating your true cost per loaf, ingredients, packaging, and your time, then setting a margin that pays you a fair wage.

Recipe Pantry Pro runs that math for every recipe at every batch size, so a price is a decision you can defend, not a guess.

Is Recipe Pantry Pro sold on its own?

No, and that works in your favor. Recipe Pantry Pro is included with the From Oven to Market course, so you get the recipe and cost tool together with the full business training, pricing, packaging, booth setup, and selling, instead of paying for a recipe tool and a business course separately.

Do I need sourdough experience to use it?

No. Every applicable recipe in Recipe Pantry Pro includes both a sourdough and a yeasted version, so a brand-new baker can start with yeast and a seasoned baker can run sourdough on the same formula.

Can I use it for yeasted breads, not just sourdough?

Yes. Every recipe where it applies ships with a full yeasted version, not a footnote, so a yeast-only baker gets the same scaling, costing, and timing tools a sourdough baker gets.

Is this for cottage food bakers?

Yes. Recipe Pantry Pro is built specifically for cottage food and farmers market sellers, with batch sizes, timing, and pricing tuned to home-kitchen production, not commercial bakery output.

What if my ingredient prices change?

You set your own ingredient costs once and every recipe in Pro recalculates cost and profit automatically.

Update flour or butter in one place and the whole catalog updates with you, so your prices match the real world, not a list from last year.

How is Recipe Pantry Pro different from the free Recipe Pantry?

The free Recipe Pantry is a library of recipes for home baking. Recipe Pantry Pro is rebuilt for selling: every recipe scales to market volume, shows your cost and profit at each batch size, turns one dough into multiple products, and lays out a production timeline so you know what to bake when.

Do I get updates as new recipes and tools ship?

Yes. Updates and new recipes are included with the course for the life of your access, so the system grows with you instead of going stale on a shelf.

How to get the full experience

Recipe Pantry Pro comes with From Oven to Market.

Pro isn't sold on its own. It's the working tool inside the course that teaches you to sell what you bake: pricing, packaging, the booth, the customer, wholesale, and the systems to grow without burning out. You learn the business, and Pro is what you run it on.

1Enroll in From Oven to Market and your course access opens right away.

2Set your own local ingredient costs once. Every Pro recipe uses them.

3Pick a recipe, pick a scale, and walk into your next market with known costs and prices backed by real math.

Built by Henry Hunter, who ran the system at real farmers markets, and home to Crust & Crumb Academy, the #1 bread baking community on Skool and a #1 ProveWorth Certified 5-star community rated 5.0 across 61 reviews.

ProveWorth Certified, five stars. Crust & Crumb Academy is the #1 ProveWorth Certified 5-star community on Skool, and the #1 bread baking community on Skool.

The course that includes Pro

From Oven to Market

Recipe Pantry Pro, the full recipe and cost system
The complete selling-at-market curriculum
Every worksheet, checklist, and template
The course community inside Crust & Crumb Academy
Updates as new recipes and tools ship

Get From Oven to Market

Pick your next step

Start free, or start selling.

Two honest paths forward. Bake at home with the free Recipe Pantry, or step into the full system with From Oven to Market and Recipe Pantry Pro inside it. No wrong answer, just the one that matches where you are right now.

Free path

The Recipe Pantry

136 bread recipes for home baking, free to use. The right starting point if you're learning the craft, baking for family, or testing the waters before you sell.

136 recipes for home baking
Free, no account required
Best for home bakers and beginners

Browse the free Recipe Pantry

Pro path

From Oven to Market (Pro included)

Recipe Pantry Pro plus the full selling-at-market curriculum. The right step if you're ready to sell, scale a market day, or stop guessing at price.

Recipe Pantry Pro, scaled and costed
Pricing, packaging, booth, wholesale training
Crust & Crumb Academy community plus updates

Get From Oven to Market