We broke our own rules — June ships a focaccia.

Hey -,

Quick heads-up, June's kit isn't dessert.

It's a focaccia, decorated to look like a garden. Tomato “flowers.” Herb “stems.” Olive-and-pepper “petals.” Baked on a crust so olive-oil-rich it crackles when you cut it.

I know. We're a dessert subscription. And then I went and shipped a bread kit.

Here's why I couldn't help it: the techniques in this one are too good to skip. You'll practice three things most home bakers never get right

→ Dimpling — pressing your fingertips into the dough at exactly the right moment (too early and the holes disappear; too late and the bread tears)

→ Herb layering — arranging fresh produce so it bakes INTO the crust without burning at the edges

→ Olive-oil-rich crust — the trick that gives focaccia its signature crackle without turning greasy

Master those, and you've unlocked half of Italian bread baking.

Garden Focaccia ships July 1–7. After that, the kit is gone. (We don't repeat.)

Three ways in:

→ Full Enrollment — 6 months, $49.82/box + $109 in bonuses ship with kit #1. Best value, hands down.

→ Semester Pass — 3 months, $53/box, free tote with kit #1. Most popular.

→ Drop-In Class — Just June for $54.95. No commitment.

Six months from now, you'll bake differently. Promise.

Paula

P.S. The dimples take exactly 8 fingertips, 3 seconds, and one decisive press. Get the timing wrong and the dough rebounds. The kit walks you through it.