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A Baker's Guide To Content Marketing is a book that arms you with the knowledge, tools, ideas, and inspiration you need to start, grow, and sustain your business online. If you carry out research, you would find that most people who moved their cake/bakery businesses online recorded higher sales, online presence, and market influence.Many of us in the baking industry have the skills and talent for the business and have gotten our dreams off the ground and in motion. But having that alone is not enough, as the world has gone digital as well as most businesses. Your cake/bakery business should not be left behind.WHO IS THIS BOOK FOR?This book is for you, if: -You own a cake or bakery business but have no idea of what content marketing is all about and why you need it for your business.-You are a baker who's about to start your cake or bakery business online.-You just started your cake or bakery business online. -Your cake/bakery business is established online, but you have no audience, followers, or traffic (potential online customers).-You are frustrated because you have no idea on how to create value-packed content for your website/blog/page.-Your audience becomes less active because they are tired of the kind of content you give out (e.g. picture posts with just 10 - 20 likes).-You have content ideas but have no idea about the tools you can use in making them a reality.-And so much more.THIS BOOK OFFERS YOU: -Knowledge of what content creation and marketing is all about.-Goal setting and how to define the purpose of your business.-Knowledge of content marketing funnel and how to apply it to your business.-What you need to know about content marketing strategies.-Over 25+ online business toolkit to start your business online-Over 40+ content creation toolkit for visual posts, videos, eBooks/articles, social media, etc.-Over 70+ content marketing ideas for blog posts/articles, videos, online courses, email newsletter, eBooks and webinars-Content promotion platforms and ideas for your businessWHAT BENEFITS WILL YOU GAIN FROM THIS BOOK?-Content ideas for social media, videos, webinars/online courses, eBooks, etc., that would keep your blog/page/website busy, value-packed, and engaged up to 6 months and above.-You are armed with tools to use in creating quality/professional content (e.g. image posts, audio-visuals, videos, etc.) and digital products you can sell later, just like this eBook. -More traffic/audience/followers who subsequently become your customers, and you end up generating funds up to six-figures and more.-Growth in the structure of your cake/bakery business, contracts, influence, and sales.-You save more time and become less stressed out when you have access to automation tools (e.g. Recurpost/Appointment scheduler), that controls the posting of your content across your different platforms automatically.-And so much more...For your business to grow online and for you to achieve a six-figure boost in your business online, you need content creation and marketing.
Home-based baking is one of America’s best-kept business secrets. This sleeper industry offers even novice bakers the opportunity to bake from home for profit using tried and true recipes and equipment already on hand. And yet its many rules and how-tos are so elusive that few people out there who love to bake and dream of taking their products from the kitchen to the market actually end up doing so. Enter How to Start a Home-Based Bakery Business—the first book to cover every essential aspect of planning, starting, and running such a business successfully.
The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.