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
This is how the bread actually gets made
Show the croissant dough on Wednesday night looking like nothing special, with voiceover: 'This is what a Saturday croissant looks like on Wednesday.'
A photo of a cracked, overproofed loaf with a caption that opens: 'This one didn't make it to the case. Here is exactly what went wrong and why it happens to first-timers.'
Film a bag of Oregon-milled flour being poured into the mixer with voiceover naming the mill and the county the wheat came from, ending with: 'This is the only flour in our loaves.'
Week 2
The fear is the thing, not the starter
Hold a healthy starter up to the camera and describe what it smells like out loud — tangy, a little funky, alive — then contrast it with what a dead one smells like, in plain words.
A side-by-side flat lay of croissant dough at hour zero and hour 48, with a caption walking through exactly what is happening inside the dough during each rest in the refrigerator.
Talking-head clip at the counter answering the most-asked weekend question: 'Why is your loaf $9?' — with the real numbers for flour, fermentation time, and two people's wages, under 45 seconds.
Week 3
What you pay for and why it matters
A photo of the wholesale delivery van with a caption explaining why they said yes to three cafes and no to a fourth, naming the real reason without vagueness.
Film three finished loaves made by class students on their first Saturday, naming each student by first name and what they said when they pulled the loaf out — no instructor technique, only student faces and results.
A close-up of a crumb shot from two different harvests of the same Oregon wheat, with a caption explaining how a wetter summer changed the hydration ratio they use and what it did to the loaf.
Week 4
Your Saturday ritual starts here
Real-time Friday night clip of croissants going into the proofing rack overnight, with voiceover: 'Pre-orders close tonight. These are the ones that already have a name on them.'
A photo of two empty seats at the baking class bench with a caption addressed directly to the person who has said 'I should do that' three weekends in a row and hasn't booked yet.
End-of-month talking-head from both owners at close of Saturday service: what sold out this week, what the Saturday morning felt like, and one honest sentence about what keeps them doing this.
Show the croissant dough on Wednesday night looking like nothing special, with voiceover: 'This is what a Saturday croissant looks like on Wednesday.'
A photo of a cracked, overproofed loaf with a caption that opens: 'This one didn't make it to the case. Here is exactly what went wrong and why it happens to first-timers.'
Film a bag of Oregon-milled flour being poured into the mixer with voiceover naming the mill and the county the wheat came from, ending with: 'This is the only flour in our loaves.'
Hold a healthy starter up to the camera and describe what it smells like out loud — tangy, a little funky, alive — then contrast it with what a dead one smells like, in plain words.
A side-by-side flat lay of croissant dough at hour zero and hour 48, with a caption walking through exactly what is happening inside the dough during each rest in the refrigerator.
Talking-head clip at the counter answering the most-asked weekend question: 'Why is your loaf $9?' — with the real numbers for flour, fermentation time, and two people's wages, under 45 seconds.
A photo of the wholesale delivery van with a caption explaining why they said yes to three cafes and no to a fourth, naming the real reason without vagueness.
Film three finished loaves made by class students on their first Saturday, naming each student by first name and what they said when they pulled the loaf out — no instructor technique, only student faces and results.
A close-up of a crumb shot from two different harvests of the same Oregon wheat, with a caption explaining how a wetter summer changed the hydration ratio they use and what it did to the loaf.
Real-time Friday night clip of croissants going into the proofing rack overnight, with voiceover: 'Pre-orders close tonight. These are the ones that already have a name on them.'
A photo of two empty seats at the baking class bench with a caption addressed directly to the person who has said 'I should do that' three weekends in a row and hasn't booked yet.
End-of-month talking-head from both owners at close of Saturday service: what sold out this week, what the Saturday morning felt like, and one honest sentence about what keeps them doing this.