Why Jackdough exists

There are a thousand places teaching you to bake better sourdough, and almost nowhere teaching you what happens after the loaf comes out perfect. Jackdough was founded by a home baker who sold out at two farmers markets, then nearly shut down over one confusing county permit — and realized the gap was not recipes, it was business. The school is built for the part nobody teaches: pricing, law, and profit.

What the school covers

Our curriculum pairs baking craft with the business layer that decides whether a home bakery survives:

• Cottage food law guidance, organized state by state (and province by province), so you know what you can legally sell from your own kitchen and what paperwork applies.
• Costing and pricing templates built from commercial bakery math — ingredient costs, labor, packaging, market fees — so your loaf price is a decision, not a guess.
• Production planning for the reality of a home kitchen: batch sizes, prep days, and how to grow without burning out or breaking your lease.
• Channels and sales: farmers markets, preorders, wholesale to cafés, and how each changes your numbers.

The community

Learning business alone is hard; learning it next to eleven thousand other home bakers is not. Our private community is where students share real numbers, real market experiences, and real permit questions — moderated so advice stays grounded. Members have built everything from weekend bread stands to full micro-bakeries with staff.

If you can already bake, Jackdough exists to teach you the rest: how to bake, break, and bank bread legally and profitably from your own home.