Every Saturday in the Crust & Crumb Academy, we bake together as a community. This week it's pumpkin shaped bread: a soft, golden loaf tied with twine so it puffs up round and ribbed like a real pumpkin, with a stem on top. No pumpkin purée? Sweet potato purée works too. You don't have to bake alone. Come bake with a community of bakers where it's okay to fail, where questions are welcome, and where everybody cheers for your loaf. It's $5 to join, that’s less than a latte. 👉 https://www.skool.com/crust-crumb-academy-7621

Yes, we bake bread. But we also learn together, troubleshoot together, and help people go from fighting their dough to understanding it. We teach the why, troubleshoot the misses, celebrate the wins, and help bakers get better one bake at a time. Messages like this are why I’m so proud of what this community has become. The Academy is $5 a month, less than the cost of a latte. Come bake with us: https://skoo.ly/crust-crumb-academy Henry⭐🔥

He had a bunch. No pun intended. So I did what any reasonable baker would do when late-summer air starts hinting at fall. I browned some butter until the kitchen smelled nutty and caramel-rich, toasted some pecans, mashed those bananas, and made brown butter banana bread for the neighborhood. There’s something about that smell. Brown butter, warm banana, toasted nuts, cinnamon. As the seasons start to turn, I swear our senses wake up a little more. The kitchen feels warmer. The bread means more. I baked mine as these big bakery-style muffins too. Same recipe, same deep flavor, just more crackly top to fight over. The recipe is in my FREE Recipe Pantry: https://recipepantry.app/recipes/banana-bread And if you’re looking for a place to actually learn bread, ask questions, bake with other people, and get better at this, come find us inside Crust & Crumb Academy, the #1 bread-baking community on Skool. Come bake with us. Henry⭐️🔥

You’ve seen the photos. Perfect cinnamon rolls on Instagram, glossy and towering, icing running down the sides. And somewhere in the back of your head a voice says, I could never make that. That’s not true. So you buy a lesser version instead. You’d rather drive across town for something you don’t love than make something at home you would. And look, I’m not knocking Cinnabon. Those are good. But it reminds me of how most of us use AI. The first answer comes back and it’s decent, so we take it. We never ask for a second. We settle at the first acceptable thing and call it done. Baking works the same way. The store-bought roll is the first answer. It’s fine. It’s not what you actually wanted. These are Henry’s Big Gooey Cinnamon Rolls, straight out of my Recipe Pantry. I made this batch in a toaster oven with a tangzhong I cooked in the microwave, because I don’t have a stovetop right now. If I can pull that off, you can make these in a real kitchen with both hands tied behind your back. Picture your house on a Sunday morning. Cinnamon, nutmeg, and warm dough in every room. Somebody comes downstairs before you’ve even called them. You don’t have to figure it out alone. Come find us at Crust & Crumb Academy, where we bake together and skip past most of the mistakes that make people quit. The Recipe Pantry is free and yours to use at recipepantry.app. The community is where it all comes together. The recipe: https://recipepantry.app/recipes/henrys-big-gooey-cinnamon-rolls The community: https://skoo.ly/crust-crumb-academy Come bake with us. Perfection is not required. Progress is. ~ Henry ⭐🔥

This weekend, ours has rice flour and Vitamin C in it. And that’s where it gets interesting. We’re baking bánh mì, the Vietnamese baguette. Light. Crisp. Almost shattering on the outside, with a soft, airy interior that’s completely different from the chewy French baguette most of us know. The rice flour helps change the texture. The ascorbic acid, which is simply Vitamin C, strengthens the dough so it can hold more gas and build that beautiful light structure. That’s what I love about bread. Sometimes one tiny ingredient changes everything. This weekend we’re not just following a recipe. We’re learning why this bread behaves the way it does, then baking it together from my FREE Recipe Pantry. If this sounds like a community you could be a part of, come find us at Crust & Crumb Academy, the #1 bread baking community on Skool. https://skoo.ly/crust-crumb-academy Henry⭐️🔥