If you asked me whether ingredient costs have gone up across the board the last few years, I would have said yes without a second thought, and I would have had zero actual evidence for it. So I went and pulled the real numbers, and butter genuinely surprised me.

This week is a different kind of episode. Instead of a how-to, I am walking you through three things I found when I actually researched what is happening in the bread world right now: whether sourdough demand is really holding up, how your customer's eating habits have shifted without much fanfare, and what ingredient prices have actually done over the past year versus what we all assume they have done. Plus, a baker's question about blending whole grain flour into a familiar dough, and my new favorite inexpensive kitchen tool.

🔪 The immersion blender I'm loving right now: https://rivr.link/0bw-Qb_ISG

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🍞 The Bread Winner Inner Circle opens twice a year. Get on the waitlist: https://www.carolinebower.com/innercircle

📋 Download the FREE checklist, Your First Steps to a Successful In-Home Bakery: https://www.carolinebower.com/checklist

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