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Curating Your Cocoa Powder
Practical and Affordable Marketing for Cottage Bakers
Chocolate Tempering: Using a Water Based Heat Sink for the Remove of Sensible Heat
Standing Out with Your Story
Teacher Feature: Kathryn Gordon
Channeling Your Passion into Success: What are the Best Sales Channels for Cottage Food Operators?
Chocolate Tempering: Beyond the Purple Haze
Teacher Feature: Jaime Schick, M.Ed, CEPC
Royal Steensma Brings European Excellence to a New Continent
Menu Selection and Pricing: How should cottage food operators create and price a menu for success?
How to Use Imagery to Make Your Baking Business Stand Out
How to Attract More Business Using Thumbtack
Chocolate Tempering: Beta Crystal Nucleation and the Purple Haze Phenomenon
Vanessa Musi: Healthy pastry instructor and consultant
Setting Up Shop: What Home Bakers Need to Know
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LATEST RECIPES
Pear Caramel by Robyn Dochterman
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