Maximizing Profitability in Micro Bakeries: A Guide to Teaching Sourdough Classes

hi my name is Kayla Henry and I am here in the breadhouse i'm from Mobile Alabama and I have a micro bakery like

so many of you here i'm so excited to be a part of this summit thank you Caroline for the opportunity to be here i have

already learned so much just in getting ready for this summit from other speakers so I know that you've taken

away priceless priceless information to go and grow your business i hope to help you with that today I am going to talk

about how to make a sourdough class or workshop we'll talk about the verbiage here in a second profitable and a

reliable source of income for your micro bakery so let's get started we've all heard the phrase mama makes the dough

right whether it's on an Etsy shop or a Facebook ad but in my case and like many of you it's true figurative figuratively

and literally i had a former career and now my job is I bake and then I started teaching others how to bake and my

business exploded and I'm excited to share how that can be an opportunity for you today as well so after a few months

when I first started my microbakery I had no clue what I was doing a summit like this didn't exist so it's amazing

what I would give to go back and have this as a resource but I started actually thinking about okay more than

just like showing up and selling some stuff and trying things out I want to really figure out if this can be

something I can rely on kind of predict understand as more of a business i'd love that to be something for my family

that is dependable so I got I sat down and started to look at numbers which are not my forte i was an English teacher so

but I had to do it right as a business owner so I started looking at how many hours I put in of work and how much

profit I was taking away and in the early days it was not good i remember sitting down thinking "Wow I I just

worked 20 hours and I made like five bucks an hour at the end of that and I'm exhausted because it was physical labor

right so I knew something had to change part of my problem was I didn't have my profit margins down well part of it was

I was baking the wrong things for the wrong people and the wrong the wrong demand and supply it was off and so I

also knew that I didn't have good systems i was not organized i didn't have the reliability of knowing how to

have repeatable systems in my home and be a mom and a wife and also have a business i know that you've learned so

much about all of that already from Caroline and other speakers in this conference but today I want to talk to

you about how when I figured out how to do classes everything changed for my business and I want to tell you a little

bit about that story so I had been baking um in the breadhouse for about nine months it was fun money for us at

the time we were having a great time traveling a little bit buying some things that we wanted to save for

vacation money you know birthday parties for our kids that we could kind of you know go all out for it was great it was

fun to have the ability to supplement my husband's income but we really were a one salary household as I stayed at home

with my then four-year-old daughter and one-year-old son and my husband was an incredibly hard worker he's a former

attorney turned businessman he inherited a third generation family business and it was thriving and doing great in just

the the two years he worked for it the company over quadrupled and we were doing well we were excited to pay off

debt get stable we're about to build our dream home everything was going great and then at the end of

2022 the economy crashed in some ways in the trades which my husband's in heating and air conditioning that really

affected us instantly prices doubled for what the products that we offered and the next thing we knew our salary his

salary the salary of our one-inccome household was cut in half we had to sit down and have a really hard conversation

one night when the kids were asleep and through tears both of us emotional had to come to the realization I was going

to have to go back to work in order for us to just pay the bare minimum of our life we cut back on everything we could

we sold everything we could but even then we knew we were going to come up short i remember my husband looking at

me and saying "It won't last forever or we just got to get things turned around but until then I mean do you think you

can bake more and in my gut I knew I couldn't we lived in a very small space at the time

waiting to build our home i had a small oven i had small children and I knew even if I baked all day around the clock

there's no way I can supplement the number that we needed for me to stay home with my children so I laid in my

bed that night tears streaming down my face i was so worried and I was praying about what am I going to do i know that

I want to be home with my babies but I don't know of another job I can do instantly that is going to make the kind

of money that I need to make but I know that there's something to this baking and I know that I love it and I know

it's starting to build this community i just don't know how to how to maximize that how to multiply that and then all

of a sudden a memory slammed me in the face one of a sweet lady named Miss Janice who was a repeat customer of mine

at a farmers market just a couple months before and she said "You know if you ever teach a class on how to bake some

of this stuff I'd be the first to sign up." And I kind of laughed thinking that's a cool idea i never really

thought of it before and this kind of brushed it to the back of my mind but as a former career educator I was a

classroom teacher for seven years i don't know why I didn't think of it i think it's because I didn't think that

many people would want to do it and I was extremely wrong as of today in two years I have taught

2,310 people how to bake bread 28 different kinds of bread by the end of this year of 2025 I'll have taught 36

kinds of bread and I made more money monthly than I did when I was teaching i had no clue that was a possibility but

now with the rise of the movement of sourdough and microbakers on social media it's becoming more of an awareness

that you can do this and you can have a reliable income and you can you can do what you want in your home or your

microbakery or your small scale bakery and have freedom which is what I so craved and it can work and for me I was

never going to be able to bake enough not in not in the way I was doing it but teaching others to bake that was a night

and day difference and I'm excited to tell you how so we've heard the phrase time is money right if you're like me I

left a salary job teaching and turned to becoming a microbaker which I determined my own wages based on how much work I

wanted to put in that was a new way of thinking for me but we all know that we want to work smarter not harder right

and any good business wants maximum profit for the minimum input right so my husband he's in the AC business and it's

not wrong of him to make a profit on a product that someone needs and do it in an efficient manner so that he can pay

his crew well right so with us sometimes it feels a little bit different or personal or odd at first to say I'm

going from making this beautiful loaf of artis artisal bread and I'm going to pass it to my customer and they're going

to pay me money for it it's has value to them and I'm going to hand it to them and we're going to exchange value right

we do this all day long at the market or at our pickups but when it comes to saying "I'm going to teach you something

going to offer you my knowledge or my experience," some of us feel strange about that at first others of us might

be worried about thinking "Okay if I teach my customers how to bake the thing they're buying from me in the long term

is that actually a good move?" And I'm going to talk a lot later about why yes you're not shooting yourself in the foot

this is actually really profitable for you for your end game if you plan to do this for a while that's actually the

wisest choice you can make in my experience i also want to address before we dive into our practical steps here um

people on the opposite end of the spectrum when it comes to this i've met a lot of you by now the past couple of

years on this end of the spectrum you have people who have been doing sourdough for not very long right you're

you love it you've got it you've made those beautiful loaves of bread it has clicked you understand it and you are

like I am going to be a microbaker i'm going to do this thing that I've seen on social media or I know somebody else

who's made this work i can make it work too you are an entrepreneur at heart you're a go-getter but I want to caution

you if you are a young sourdough baker as in you're young in your sourdough journey hold off just a minute before

you decide to start teaching classes you can have all the passion and excitement in the world but if you go straight into

it without a lot of layers of experience you're gonna have a hard time teaching from that confident place of experience

that your classes are going to desperately need so if you've only been made a couple loaves of sourdough or

been doing it for like a couple of weeks I would highly caution you pause and get that experience under your belt watch

your starter change at the turn of a season have those floppy weird loaves of bread

that you tried something different and it totally didn't work but understand why and study your craft that doesn't

mean you have to be doing this for 15 years to earn the right to teach a class i learned sourdough and was teaching it

within about six months but I had made so many loaves that I knew the failures i knew the successes and I could

accurately and eagerly explain that to someone in my class now on the other end of the spectrum we have people who are

master sourdough bakers you have done this you know your starter like the back of your hand you can describe your dough

in your sleep you know exactly what to happen when it changes from summer to fall and there's different humidity

levels in the air you understand this you've studied it whether via social media resources whether books whether

the science of it or just through hardcore experience you know your bread and you've thought about doing this for

weeks maybe even months maybe even years this is your sign to go for it if the experience is there pursue becoming a

sourdough class teacher i promise you you won't regret it i know people who are watching this right now i could tell

them by name it's time it's your time to do it and you will love it and you'll never want to turn back it's addicting

to teach someone something that you love and watch them fall in love with it it's just such a beautiful thing so for both

of those ends of the spectrum do what you've got to do to get there whether that's work a little bit harder practice

a little bit more and then get confident or whether it's just you need to put a class on the schedule and pursue it both

of you heed those words and pursue what you need to pursue to get there to become a sourdough class teacher okay so

let's talk about the actual classes now shall we i'm going to teach you guys a little acronym because I am a former

teacher again I'm from Mobile Alabama i married a Mobile boy i'm not a native but I own it and the locals here

sometimes call it Mobtown Mo okay so we're going to use M O today as our acronym so if you ever come to Mobile

come visit the breadhouse i'd love to bake with you but for now let's get into the M okay M is for maximum knowledge

minimal materials now when I teach my classes it may look a lot different than some of the things you've seen on social

media i do not judge i am not here to say I am the only way i'm not here to say that this I have perfected it even

but I've taught enough sourdough classes to know what works well and this is what I've learned maximum knowledge is the

highest most valuable thing you can give the people coming to your classes they could look up a sourdough workshop on

YouTube if they wanted to for free right they could go watch reals honestly that's how I taught myself sourdough i

did not learn this from another person i just watched enough people do it some of them are speakers at this conference

which I mean kind of like deer in the headlights moment for me but I learned from them i watched their videos i

watched their talks and so these people are wanting something different if they're signing up for your class they

want you an in-person teacher they can ask questions they can watch they can touch and feel so maximum knowledge is

so important now here's what I mean by the minimal materials i teach sourdough to the very basic requirements for this

reason some people to afford to come to my class they really do have to save for it it's not easy but it's something they

want to do to bless their family something that honestly might even help them financially because they can offer

real bread they can do it themselves rather than pay a higher price as we all know sourdough is worth a higher price

so for me to give them the simplest set of these are the things that you need and all that I tell them is a bowl and a

Dutch oven and a starter and a lame if you have those four things you can make a loaf of bread that's how I learned how

to make a loaf of sourdough bread now do I value my Benitin baskets yes there's about a hundred of them over here do I

value my specific nicer lames or do I value certain kinds of mix and bowls yes I have learned what I like and I like to

use it but in the class I provide them minimal so that they cannot feel overwhelmed of oh I already paid for the

class and now I have to go make another mass massive investment to make this bread at home if they have a bowl and a

Dutch oven a a sharp knife can do the trick or a razor blade the lame is preferable right but I try to teach them

to the bare minimum and I also do this because I don't provide those things for them to take home a banitin basket a

whisk a lame i don't give them a kit to take home oftentimes people do but let me explain why in my early days I did

offer more things for my class my class attendees to take home but it was cutting into my profits and I was having

a hard time seeing that be sustainable for me to make maximum profit and do that down the road but here's another

reason why i want to give that power to my students to decide what they want and what they need how invested they're

going to be in this i have some people come to my sourdough 101 class just for a fun girls night they have no idea what

they're getting into and they get a little bit shocked at the beginning when they realize this is a this is like

science this is amazing and then sometimes they love it most of the time they do some people come they've driven

two hours to come because they value this knowledge they want it you're going to have a whole spectrum of people

coming from different backgrounds so starting at the basics and letting them determine how much they want to invest

on a personal level is important for me and I'm going to talk about that how I do that here in just a minute so for

example I charge $75 for my class but I tell them they're going home with a starter and I provide them with a wooden

dabble rod as a stirring stick and that's what they take home and a printed copy of my recipe and that's it but they

get three hours of knowledge and experience to touch each level of the dough to see it in all the processes to

eat it to taste it to understand it and they get all my stories of failure after failure after failure how it took me 27

loaves before I got a successful lo of sourdough and why I kept failing and understanding all of that i'm saving

them time and saving them money by not giving them all those flops now they are actually going to get to most of the

time leave my class and make a really successful first loaf giving people agency is always important it makes them

feel important it makes them feel like they're in control financially and just mentally let them choose and secondly it

also shows that you don't have to have an overwhelming start to this so it's really important it also allows me to

have even at offering my class at a lower rate a maximum profit if I had to buy a banitin or a dough whisk or a lane

for every single person a breadcloth even I've seen some people that send home these really beautiful kits but as

I add it up in my mind and I know that's the cheapest I've ever found these things that's quite a chunk of money to

send them home with so you have to charge $125 sometimes for them to come to your class and I know some people

what 75 to 125 while it may not seem astronomical can be a gamecher in whether or not they decide to take your

class so for me it gets more people in the door opens the opportunity for people whatever financial situation they

may be in and it also minimizes my cost and what I have to provide for them as well so let me break down some realistic

numbers here if I may so if I have 20 people coming to a sourdough class I charge $75 a person that's $1,500 right

now that's not all profit because I have some costs in there it's about $1.50 per person for good flour and good salt it's

about $1.50 for like I offer some refreshments some water drinks some minimal snacks that kind of go with the

sourdough different butters sometimes that kind of thing just a little snack since they are there for 3 hours and

then it's about $3 for a quart-siz jar with their starter in it and their little dowel stick so at that that's $6

of supplies that I've off I've given them now I did invest in things like bowls and you know different things that

we might need dough with that I reuse in my classes but that's a that's an initial investment that I reuse in all

of my other classes so let's assume that I've already made that investment i have all the supplies myself that I will

reuse in each class now I only have $6 in supplies per person i have an amazing assistant she's actually behind the

camera right now she's awesome um and I'm going to pay her let's say $100 to help me with the class okay so now I

have $128 invested in this class for 20 people okay that means I'm taking

home $1,200 of profit right and then if you divide that by the hours that I put into it I spend about two hours setting

up about three hours for the class about two hours to clean up and get everything home and then I spend about three hours

of prepping you know getting dough started and that kind of stuff getting my stuff packed up so I've got 10 hours

in it right that's $128 an hour if you do the math that's really good money for me to make that

kind of money at a market is almost unheard of that even with I have a beautiful oven i have the Estella mixer

i invested in the bulk baking things but even with those things that's a lot of hours for me to make that kind of much

that much money an hour i'm not even guaranteed that would be a lot of bread to sell for me to make to to recap that

in my baking which I still bake for markets i love it i still do weekly pickups i love it but my classes have

become the core of my financial success as a baker so that's kind of how the numbers break down right here at this

point that kind of plays to the verbiage of do I call it a class or do I call it a workshop that could be tomato tomato

right but I actually the English major in me likes to really think about what those two things imply when I think

workshop I oftentimes think like there's a bunch of us kind of at a round table we're all on kind of the same playing

field um you know someone's kind of guiding us we're kind of we bring something to the table we're doing it

together that's not untrue of my classes it is a very communal experience it's not a lecture we're talking we're

answering questions we're learning together but when I hear the word class I assume there is a teacher that's going

to walk into the room and has information I do not have and they are going to impart that to me in this

experience so I call it a class maybe it's just the former teacher in me from the classroom but I I call it that i

know other people who call it workshop it's really up to whatever you want it to be called as long as you are owning I

am the instructor here i bring the beauty of this because I've got the knowledge that these people want they

are willing to come and pay for it and I'm going to give them a beautiful experience let's move on to the O okay

this is going to tie into those materials we're going to offer resources to strengthen your attendees in simple

terms I set up a store at my class i did not do this the first class I taught and I regretted it because every person said

"Hey do you have this stuff like the stuff that you use do you have it i'll buy it from you one they have a

relationship with you they like you they chose to spend three hours with you and hopefully you've given them a good time

right so they've already have made a connection with you as the teacher the instructor the mentor so they trust you

so if you use that banitin basket they want that banitin basket you use that bread lane they want that bread lane and

honestly in the beginning of my business I did not understand anything to do with affiliate marketing or Amazon links or

any of that stuff it overwhelmed me i had no clue i just knew I'm kind of old school and I like to shop like with

things that I touch and feel and see and ask questions about so I can provide that so I the next sourdough class I

brought all those things i brought banitin baskets and lames i brought Danish dough whisks i brought

breadcloths i brought all sorts of things i brought dehydrated starter i mean all the stuff anything I could

think of that would aid in the sourdough journey silicon slings for the Dutch ovens i even brought Dutch ovens because

some people come not knowing that you actually really need that if you're going to bake in a home oven for a

beginner and I made over $1,000 profit from the store on top of the $1,280 profit I made from the

class and then that was a little overwhelming to think about how that worked i bought the things in bulk at

good prices i watched it on Amazon when the price went down i grabbed it and the next thing I know I just upped the price

just a little and I made $1,000 profit just in reselling materials to my actual class attendees i did not push it on

them i don't have a big saleswoman's spiel in the middle of my talk i just am using these things and they see them

over there and they say "Is this what you use i want one." But for the people who may not have that extra cash that's

okay they don't feel like they're they're missing out but the people who want to invest in it they can choose to

do so that has made my classes especially sourdough classes that might require more materials and some other

kinds of bread really be able to produce a significant income each time I teach it because I know I have the class

profit from the actual payment to attend but then I also have the store and the resources now this is going to tie into

number three this is part of the resource the third thing you're going to offer your B is going to be be ready to

give those people attending your class the next set of classes you're going to teach if there's one thing you take away

from this talk this is what I want it to be if you plan to be a bread educator right the term for a bread teacher that

kind of bounces around the sourdough world if you want to be someone who does this more than just once or twice a year

for fun or for a girls night you want to do this as a reliable source of income and get that monthly salary paycheck for

yourself you can't just offer one class every now and then it's got to build momentum so for me I taught that first

sourdough class in a private residence someone's home had no clue what I was doing but learned a lot loved it and

then they shared on Facebook and then the next thing I know I have people I do not know on Facebook messaging me saying

"When's your next class?" Well I had no idea i hadn't scheduled a class i was just doing this for fun and then I

realized I've got 20 people asking me for another class because they are friends of the lady who hosted it and

then I had the original 15 I taught in the class saying "Hey can we do another kind of class?" And I was so unprepared

for that i had no idea it was going to explode into something that was so exciting so if I could give you a piece

of advice that will instantly help you explode your business you need to go ahead and have new classes scheduled and

it has to be a dance about what kind of classes you offer and this is extremely important the two sides of the dance are

this this over here is what I call core classes i call them the first five and I'm about to release some information

about those on my social media but the first five sourdough for me was my number one of the first five but then

the people who took sourdough said "Hey I want to do this again." So I said "Well let's make fkaca." And we did

fkatcha next and then after that we did hala bread and then so I give these five core classes that I have found get new

people into your system your network of teaching but then you also over on this side have to have more classes for the

people who did those five or who have been in your core and they've made this their hobby to date I've taught 28

classes i have several people not just several i can name you dozens who've taken all 28 of those classes which is

dumbfounding to me that they but they've made this their community they've made it their fun it's their it's their their

weekend plans it's what they do for fun they've made it part of who they are which is extremely humbling to think

about that I get to be a part of that but they're my friends now like I know them i know the names of their kids and

their dog because I see them over and over and over again and that's been a beautiful thing but you have to be

prepared to offer them that now I don't expect you to go home and write out 28 breads right now what you're going to

teach getting those five core classes or even just the next one or two you need to stay a step ahead of the people who

want more from you that's the dream of business right that you have more demand than you can offer that's that's the

goal for me now when I open up a new class it fills up extremely quickly sometimes in a day I'll have the 20

spots filled because I have people who want it and are waiting for it and if I can offer that to people who just had a

really good experience right then in the moment that's golden i will do usually one to two core classes a month and one

to two alternative classes a month building block classes if you will and that's the dance that I have found is

best for me i get new people coming into the core and I get my people who are established in my community f branching

out and finding new ways this has even grown so much for me that I now have a monthly club called bake around the

world i have a level one and a level two of people who already did level one and every month we meet together and we bake

a new bread from a different culture and it's consistent it's the third Saturday or the second Saturday of every month

and they come and it's it's so much fun because these people love it it's it brings them just as much joy as it does

you and me and that is so exciting to build and to craft that community so for your be ready to offer them the next

step okay just a couple more points until we wrap up our time together when I did my little cost breakdown earlier

you might have noticed I didn't include a venue cost that's because I'm a little spoiled because my husband's company

happens to have a beautiful training room that I get to use for free um you know bring some good business into the

family company but also it just it's it's an amazing space and I'm honored to get to use it not everybody has that i

also have taught in venues that are gorgeous wedding venues that are just out of this world the pictures are

stunning but when I actually did my breakdown after the class I realized I just paid so much to rent this space

it's honestly not worth it to do it here again even though we had a great time it

was great connection with people taking the majority of my day and putting those hours in it wasn't enough

profit for me to make it worth it not that the people are not worth it but just that the profit margin was not what

I wanted it to be to provide the income that I rely upon to supplement our family

so if I could give you a word of advice there I would say I would rather you teach in the less fancy

places because what matters is you the fanciness of the room is way less important than how genuine and kind and

connected and passionate you are as a teacher so I highly encourage you when you're looking for a place to teach if

one is offered to you for free or at minimal cost take it take it it doesn't have to be stunning your bread is

stunning right your personality will brighten the room i have taught in places that were just barebones office

spaces church lobbies backyard kitchens i've taught in all sorts of different places but finding a place that benefits

you with affordability is more important than the aesthetic that will appear on your Instagram i promise you you showing

up as an authentic person with great knowledge caring about the people and caring about the product will trump that

any day so you may have to factor venue cost in there but don't let the venue override your profit margins to the

point that it's cutting them significantly if you find a nice place that's affordable that's amazing ask

around it's amazing how many people actually will offer a space whether it's in their business their community places

because they want them filled they want people in there they want the foot traffic to see what they have to offer

or to just enjoy the time so don't lose heart if you don't find instantly a free place to use but also don't stop looking

don't stop looking for that place that fits you and what you bring well and will be profitable for you in the long

term in your business okay so that's venue cost another thing I wanted to talk about just really briefly is people

are probably thinking okay if she's teaching 28 classes are all those sourdough based now I may be going rogue

here sorry Caroline i don't teach all my bread sourdough based i'll take it even further i might as well just show my

cards i only teach sourdough in the sourdough class all other 27 CL or 26 because I see I teach sourdough 101 and

2011 all other classes I teach with commercial yeast now which class is my favorite of those 28 hands down

sourdough which class am I most passionate about hands down sourdough which class do I actually think I bring

the best game to because I love it so much hands down sourdough but I will tell you over 60 to

70% of the people who take my classes will not take sourdough at least not in the early days because it's overwhelming

to them this thing they have to keep alive it's just it's overwhelming to them but if I offered a class that was a

yeasted bread they were interested when I said you have to have no no baking experience

required no sourdough starter necessary you can bake this within three from start to finish it's a three-hour bake

for someone who's never baked a thing in their life that sounds more feasible now I do have people come to sourdough 101

who've never baked anything and they have great success but I also have people I could name you several really

close one friends I've made through these classes right now that have they took 20 or more classes with me before

they took sourdough 101 just because they felt overwhelmed and so yes this is a baker for it's a sourdough summit so I

feel a little bit bad telling you this but it is the truth i don't think you can build a business with the growth

I've experienced with only sourdough now is my ultimate goal to get people into the sourdough world absolutely is the

bread that I will always offer sourdough based absolutely because I believe in the health of it not just in the the

novelty of it or the aesthetics of it i believe in it because it is good for us it is good for the community to learn

but I also know I'm not going to get everybody in that class so if I can get them just in baking bread period going

from buying a loaf of bread at the store with 30 plus ingredients to making it at home with five yes it has commercial

yeast but they just made a big step in their family's health journey so if you do plan to really try to escalate your

teaching fast-paced you're going to have to do some commercial yeast most likely now

maybe you can do it i often I always will tell my attendees if you're a sourdough baker here's how you can

tailor this recipe to do it sourdough based and how the time frame might change i do have a little spiel in that

and I'll often include it in the recipe but that's just a moment for the sourdough bakers i tailor it to someone

assuming they know nothing about sourdough and they're going to use store-bought yeast so that's important

to know if you want the growth you're going to have to also open the doors a little bit wider to what kinds of breads

you offer okay so that's very important now the last thing I want to say to you is just going back to those four core

things that make you a teacher right do you care about people do you show them that you care you can care all day but

you have to show them with that smile that connection that instant like "I'm so glad you're here i'm so excited what

we're going to do tonight." Let them see that you care show them that you're passionate show them your passion for

the product it will catch it is addicting show them that you want to craft community that you care about this

bread baking from scratch it's so much bigger than just oh this is fun it's good for you it's healthier for your

family it's honestly for me it's just cathartic i just love I love it it's good for me on a psychological emotional

mental physical level i love everything about it and you're spreading that good to them build that community around

bread it's a beautiful thing and then fourth just that experience never stop pushing yourself i'm going to be honest

with you half the breads that I've taught in that 28 class list I did not know how to bake when I started I was

just thinking I need to learn more bread so I can teach more bread and I have grown myself as a

baker exponentially more than I ever would have because I made myself a bread teacher it's held me accountable and

pushed me in ways I never would have dreamed of and so the last thing I want to say to you as you go on this journey

I do wish you the best if you have questions please reach out i'd love to coach you along the way i love to see

this spreading when I started doing this in 2023 I couldn't find anybody else doing

it not on social media not locally the fact that this is becoming a movement not just of bread being made as it

should be made but sharing it and teaching it to others and that expanding this knowledge is just a beautiful thing

so as you do it remember yes you're in this to make profit it's important you're a business person but also you're

doing something that really isn't tangible or valuable when you craft that community and when I tell you that

learning how to make bread is addicting you know that already from a firsthand basis you're going to find that teaching

it is addicting as well you're exhausted at the end of class your voice is tired your feet are tired mentally you are

zoned out when you start washing those dishes and wiping those tables you're like "Man I want to do that again you

want to come back for more." And that's why people will keep coming back for more they're experiencing what you

experience you're just experience it on a way higher level because you're not just baking the bread you're passing on

this torch to others and it is a beautiful thing to watch that marathon just unfold in your community so I do

wish you all the best in your baking i wish you all the best in your teaching and may you build a community around

bread that is just in beautiful and exciting and full of life both lifegiving to the homes of everyone who

takes your class and life-giving to you as the teacher thank you so much for your time