Ovenward Bakery's 30-Day Calendar
Each piece is a fully planned content brief.
Full Production Packs are showcased on featured samples.
Posting times shown in Pacific Time (PT) — adjust to your audience's timezone in your scheduler.
Week 1
Patience is the skill: reframe sourdough from intimidating to inevitable
Opens by naming the exact feeling: you killed your starter twice and now you're convinced you're the one person fermentation doesn't work for — this video is for that person
Lead slide challenges the idea that a healthy starter has to be active and bubbling at all times — most of what people call a dead starter is actually a sleeping one
Three signs your long-ferment loaf is actually doing what it's supposed to — told from the counter perspective, things the team sees on every bake day that home bakers misread as failure
Week 2
What real bread actually costs, and why
Opens with the exact question customers ask every weekend — 'why does a loaf cost nine dollars' — then walks through what paying themselves to make it actually looks like in a two-person operation
Leads with the number of days of active work that go into one weekend croissant order before Saturday morning — built as a slide-by-slide breakdown of time, not ingredients
A close-up phone photo of a scored loaf on the rack — caption addresses the part of small-bakery economics nobody mentions: what it takes to keep two shops open and still show up on Wednesday to start the dough
Week 3
Wednesday to Saturday: inside the lamination clock
Opens on the détrempe sitting in the walk-in on Wednesday evening — promises to show what the dough looks like at each stage before anyone sees a finished croissant on Saturday
The operator talks unscripted while closing pre-orders on a real Wednesday — leads with what happens when a bakery says yes to more orders than the walk-in can hold, drawing from the summer they came up short on 140 croissants
A Canva-built graphic showing Saturday's finished croissants in frame one, with a single text overlay counting backward through the four production days — designed to be screenshotted and shared
Week 4
From your oven, not ours: class seats, student loaves, origin
Opens mid-scene: a woman walks into the shop with a loaf wrapped in a dish towel and asks the team to cut it open at the counter — narrates what happened in the six weeks between her class seat and that moment
A phone-photo dump from inside an actual class morning — dough on the bench, hands not sure where to go yet, the moment the first loaf comes out shaped — framed as 'POV: you showed up not knowing if you could do this'
Opens with the admission that the first shop started not from a business plan but from a list of thirty-one names taped to a fridge — narrates how a neighbor knocking on the door and asking to pay for a loaf became the reason they signed a lease
Opens by naming the exact feeling: you killed your starter twice and now you're convinced you're the one person fermentation doesn't work for — this video is for that person
Lead slide challenges the idea that a healthy starter has to be active and bubbling at all times — most of what people call a dead starter is actually a sleeping one
Three signs your long-ferment loaf is actually doing what it's supposed to — told from the counter perspective, things the team sees on every bake day that home bakers misread as failure
Opens with the exact question customers ask every weekend — 'why does a loaf cost nine dollars' — then walks through what paying themselves to make it actually looks like in a two-person operation
Leads with the number of days of active work that go into one weekend croissant order before Saturday morning — built as a slide-by-slide breakdown of time, not ingredients
A close-up phone photo of a scored loaf on the rack — caption addresses the part of small-bakery economics nobody mentions: what it takes to keep two shops open and still show up on Wednesday to start the dough
Opens on the détrempe sitting in the walk-in on Wednesday evening — promises to show what the dough looks like at each stage before anyone sees a finished croissant on Saturday
The operator talks unscripted while closing pre-orders on a real Wednesday — leads with what happens when a bakery says yes to more orders than the walk-in can hold, drawing from the summer they came up short on 140 croissants
A Canva-built graphic showing Saturday's finished croissants in frame one, with a single text overlay counting backward through the four production days — designed to be screenshotted and shared
Opens mid-scene: a woman walks into the shop with a loaf wrapped in a dish towel and asks the team to cut it open at the counter — narrates what happened in the six weeks between her class seat and that moment
A phone-photo dump from inside an actual class morning — dough on the bench, hands not sure where to go yet, the moment the first loaf comes out shaped — framed as 'POV: you showed up not knowing if you could do this'
Opens with the admission that the first shop started not from a business plan but from a list of thirty-one names taped to a fridge — narrates how a neighbor knocking on the door and asking to pay for a loaf became the reason they signed a lease