About Henry Hunter

I’m Henry Hunter. I bake bread, I write about it, and I teach people how to turn the thing they love doing on a Saturday morning into a business that actually pays.

For years I sold bread at the farmers market. Green tent, a sign that read “It’s a Matter of Pride,” and most Saturdays 80 to 90 loaves gone before noon. I learned the bread business the way everybody really learns it, by standing behind the table. Pricing it wrong. Fixing it. Watching what made a stranger stop, pick up a loaf, and decide it was worth their money.

The part most bakers never see coming

Before the bread, I spent 26 years in television advertising, at CBS and at Fox. That sounds like a different life, and it was. But selling is selling. I spent a quarter century learning how people decide to buy, what makes them trust a name, and why the right price makes a customer feel good instead of nervous.

So when I started selling bread, I already had the part most bakers struggle with. Not the crumb. The customer. A baker who can actually bake, and a man who spent a career learning how people buy. That combination is why this work looks the way it does, and it’s the reason I teach the side of baking almost nobody else will.

Why I teach the business, not just the bake

Here’s what I kept running into. Talented bakers. Beautiful loaves. And no idea what to charge for them. People practically giving bread away because asking for money felt strange, almost rude. I watched it over and over, and it bothered me, because the bread was never the problem. The confidence was.

That’s what I wrote From Oven to Market for. First the book, then the course. It’s everything I know about the legal side, the true cost of a loaf, the farmers market, and the quiet nerve it takes to hand someone your bread and name your price without flinching. If you’re a baker who’s ready to stop giving it away, that’s exactly what the From Oven to Market course teaches, start to finish.

Baking Great Bread at Home

What started as a place to share technique grew into something I never planned. Baking Great Bread at Home is now a community of more than 38,000 home bakers, plus the #1 bread baking community on Skool, more than 400 videos on YouTube, over 300 blog posts, and a free library of more than 130 tested recipes. I’ve written several books along the way, with From Oven to Market being the one this whole teaching effort is built on.

I’m also aware that not many people who look like me are visible in this corner of the baking world. If me being here makes one more person feel like they belong at the table, that’s a good day.

My whole philosophy fits on a notecard: perfection is not required. Progress is. You don’t need a commercial kitchen, a culinary degree, or a perfect loaf to start. You need a real method, honest numbers, and somebody who’ll tell you the truth about what it takes. That’s what I’m here for.

If you’ve been baking for your family and quietly wondering whether people would pay for this, they will. Let me show you how to turn your baking into a business.