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Recipe Pantry Pro, from From Oven to Market: market-ready bread recipes with scaling tools and profit math, shown beside fresh-baked loaves at a market stall.

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

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.

Two sample recipes, in the open

See the depth for yourself.

Here are two recipes from the Pro catalog, public and complete enough to prove they're real: the formula, the baker's percentages, and how they scale. The full cost engine, pricing, and minute-by-minute production timeline live inside From Oven to Market.

A round country sourdough boule with a scored, flour-dusted crust on a wooden board.

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 flour10%
Water78%
Active sourdough starter20%
Salt2%
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

  1. Build a 1:1:1 levain the night before, at 20% of total flour weight.
  2. Mix the flours and water, autolyse, then add levain and salt to moderate gluten.
  3. Bulk ferment at 75F with four sets of stretch and folds, to about a 30 to 50 percent rise.
  4. Pre-shape, bench rest, final shape into bannetons, then cold proof 4 to 6 hours.
  5. 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.
A golden rosemary garlic parmesan loaf beside fresh rosemary and garlic cloves.

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 flour100%
Water68%
Active starter20%
Parmesan, finely grated12%
Roasted garlic, mashed6%
Fresh rosemary2%
Olive oil4%
Honey or sugar2%
Salt2%
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

  1. Mix the base dough to moderate gluten before any inclusions go in.
  2. Add rosemary, roasted garlic, and parmesan on low, just to distribute.
  3. Bulk ferment, then divide into full-loaf or demi-loaf portions.
  4. Shape tightly, pan, proof until crowned, brush with olive oil.
  5. 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

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 number one ProveWorth-certified five-star bread community on Skool.

ProveWorth Certified five-star badge

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
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