Download Chef Henry's Perfect Bread Recipe...Download it now


WARNING ! This pdf book will drastically change your BREAD BAKING & BAKERY BUSINESS into a Quality, Long Lasting, Chewy, Tasty Loaf and bring swarms of returning CUSTOMERS* .

Your bread collapsing to the center after baking? Your bread crumbles like garri after few days? Your bread doesn't add up to the right quantity and so no profit? You are using lots of ingredients that's costing you and you want to eliminate cost? You want to make bread that is firm with some  measure of weight? You need a reliable formula or recipes in 5kg, 10kg, 12.5kg, 15kg, 20kg, 25kg and 50kg?


WARNING* ! This PRACTICAL PROfessional bread baking Class will change your BREAD BAKING & BAKERY BUSINESS into a Quality, Long Lasting, Chewy, Tasty, Soft Loaf and bring swarms of returning CUSTOMERS as my former attendees has been experiencing, making them Pros.


 *PROMO FEE* : GHC500(Accra Venue-Laborne, OSU).

ONE ON ONE : GHC2500(At your location. *Book Now* 

 *Can't attend the physical class? Join my Professional Online Master Class..* Master Class(6 Months Online, comes with Chef Henry's Perfect Bread Recipe eBook, Ultimate Bread Baking ebook Videos, practical class online and mentoring): Ghc500.

VIP CLASS(Comes with 3 Months Class Online, Video and Ultimate Bread Baking eBook):

Limited space availability: REGISTER TODAY. PAY by MTN Mobile Money. WhatsApp/Call: 024 375 4568(Denise), 0551689453 (Chef Henry)

Class Dates: 20th Tuesday to 22nd Thursday: Ghc500 Class with Sample Ingredients for all attendees. Accra

23rd to 26th One on One Class Booked.

27th to 29th Free(Book This now).

30th April to 1st May : Group Class: Ghc550 Accra.

Details below:

Is Your bread collapsing to the center after baking? Not soft, bread crumbles like garri after few days? bread doesn't add up to the right quantity and so no profit? You are using lots of ingredients that's costing you and you want to eliminate cost? You want to make bread that is firm with some  measure of weight?

You need a reliable formula for recipes in 5kg, 10kg, 12.5kg, 15kg, 20kg, 25kg and 50kg? And you need an expert mentor? This is you opportunity.

Note: No body is ready to tell you this as they would hide it for their personal benefits. This is why you have been struggling. I am committed to showing and exposing the SECRETS.

And above all, I will be handing my new Book and Secret Recipes " *The Chef Henry's Perfect Recipes* " to you, plus sample secret ingredients..AND VIDEO.

Don't gamble on your baking. You need a blueprint from an expert...a mentor, and experienced person. 

Testimony: Chef Henry, after testing your recipe from the CHEF HENRY'S PERFECT BREAD RECIPE, I present to you my tasty, yummy loaves.. Thank you for this guide and your patience. Mr. Damian from Mali and one of my MasterClass Protégé.

Testimony 2: I love watching Chef Henry on the Video and see him demonstrate baking, teaching and crafts. Your recipe worked well. I shall visit Ghana soon and would like to meet you. Barbara, United States of America..

Testimony: Thanks Chef Henry, I am set to launch my bakery. You are always trying things and your recipe works so good. Maame Esi Forson,Takoradi, Ghanaian Comedienne, Investor and Actress.

Testimony: Thank you for all your helps. I bake with hands and my bread is in demand in my community. I appreciate you Chef. God bless you. Abdulazeez Yussuf, Abule Egba , Lagos.

My Successful PAST Bread Baking One On One and Group Attendees are doing wonderfully well with one of the biggest bakeries running successfully on international standard in Sunyani, plus others in Bawku, Kasoa, West Hills, Atadeka, Dawenya, Tema, Kumasi etc. 

Testimony: Thank you Chef Henry for your tutoring. Our bread is selling and its worth training with you for the days you came for one one one class. We are expecting dignitaries for our launching officially.  Mrs. Nkemdilim... Nigerian Law Maker /State Assembly member.

Join this physical class which will be taking place at Laborne, OSU, Accra Ghana or have a one on one at your bakery and location.

 *We will cover Breads* including: Butter, Sweet Sardine Bread, Braided Bread, Cake Bread, Dinner Rolls

Class covers all about Equipment, Practical Baking, Bakery Management, Marketing and Sustaining your business.

*I am admitting only 10 persons in a class. Register now by paying full or part payment to secure your slot* 

I will also give you an extended 1 Month Prost Training Support by whatsapp call/chat with me on schedule to advice and guide you on your baking.


WhatsApp/Call: 024 375 4568(Denise)

WhatsApp/call: 0551689453 (Chef Henry)

Ghana Class

20th Tuesday to 22nd Thursday: Ghc500 Class with Sample Ingredients for all attendees. Accra

23rd to 26th One on One Class Booked.

27th to 29th Free(Book This now).

30th April to 1st May : Group Class: Ghc550 Accra. Order now.

I am waiting... 

To your baking success.

Chef Henry


BREAKING NEWS: 21 Bread Baking Problems and Solutions Exposed

Bread baking is an exact science that need to be mastered. Creating a commercially viable or home baked bread loaves that lasts longer than ten days fresh in terms of shelf life, time after time require a baker to do have all the right ingredients to be used in the right proportions and under correct conditions in order to create the required results. 

On daily basis, my emails, WhatsApp (Click here to join my whatsapp Free Group) and Facebook Page (click Herr to join my Facebook Page) platforms are inundated with requests, questions and complaints from people starting or already running their bakery businesses, as relating to why their bread never cooked well, or bread falling and being hard after baking,  some spoils in few days, so  their customers keep returning their baked goods and more. 

Following tips should help you to create long lasting quality breads and will help you know the problems and solutions in bread baking.

Problem: Not having a Worming Recipe: 

Solution  : Baking is a science and art. There are principles and you must follow it to the later. In my FOUNDATIONAL, VIP and MASTER CLASS Bread Online School as well as my physical live classes with clients, I keep telling them the need for a professional Bread Recipe. Don't reinvent the wheel. Follow what already works. 

I created ULTIMATE BREAD BAKING PACKAGE(Video+Bread Baking eBook+ Bread Costing ebook) package for those who would want to start or having challenges with their baking to follow. Its a complete step by step Bread Baking and Management Home package you can download and follow in starting and sustaining your bread bakery. 

I have also created CHEF HENRY'S PERFECT BREAD RECIPE which is a straight to the point bread recipe that works. This book is based on my spending money on researches, experimenting on various baking methodologies and ways to make good bread, my personal experiences in running a bakery as well as in teaching and establishing bakeries that has been doing well for others others from Accra to Waliwali, Ho, Kuforidua, Takoradi and Kumasi to Sunyani, Bawku, Lagos to Cutonu, Abuja, Awka, Porthacourt, Jos to Asaba, USA, Canada and London.

Get an expert training and make the right bread.


Problem : Inaccurate Ingredient Measurements: 

Solution: Measure ingredients accurately: Like it or not, you must as a matter of fact do the right thing by measuring your ingredients correctly. Use digital electronic scale to have accurate measurement. Don't use assumption when measuring bread baking ingredients as this is going to affect your bread taste and result. Either your bread becomes salty, taste like alcohol due to excess yeast or bread does not rise to normal due to ow yeast.

Grab my ULTIMATE BREAD BAKING PACKAGE(Video+Bread Baking eBook+ Bread Costing ebook) package

Problem: Yeast proofs too fast.

Solution: Don't bring yeast in contact with liquid as this will easily activate it. When mixing, add yeast last to all other ingredients.

Problem : My dough is looking dry while  I mix:

Solution: Climatic conditions affects your dough while you mix. Therefore it is important you check your dough is a good idea. When dryness happens, it is important for you to adda little water at a time.

Problem: My dough is too wet as I mix. 

Solution: Add a little extra flour. You must do this one tablespoon at a time.

Problem: I don't know the type of bread flour to use for making bread. Should I use any?

Solution: Bread is different from Cake making, meat pie, Chin Chin, Achomo Chips or Doughnuts.  Bread uses Hard flour and Hard flour is made from wheat. Try buying any flour that is written hard flour. Pastries uses Soft flour which is made from soft wheat. Soft flours or plain flours are not good for bread because they don't have high enough gluten content. It is also important that you don't buy flours written as "gluten free" as they are not suitable for bread.

Problem: I don't know what quantity of salt to add to my mixing: 

Solution: This is why you must use expert advise and recipe. Salt play a vital role in your bread staying longer, and also has the ability to control the growth of yeast.

ULTIMATE BREAD BAKING PACKAGE(Video+Bread Baking eBook+ Bread Costing ebook)

Changing the salt percentage will affect your bread shelf life, taste and crust during baking process. 

Don't start baking bread without having a scientific and professional recipe.

Problem: I don't know the right  quantity of sugar that I should add to my mixing.

Solution: This also boils

 HURRY! JOIN MY NEXT BREAD BAKING CLASS. CLICK HERE. To recipe. You need to understand the ration and relativity of Sugar to Salt in your bread. When you have the wrong ratio, your bread may become salty. Sugar gives your bread a fast action with yeast, softens the effect of gluten in your flour to give a resulting nice texture.

Problem: Should I add cold water or normal water in my mixing:

Solution: One big challenge of making bread is using the right water. This is also highly dependent on where you are and tour climate. During cold weather, there is no need to use cold water. During warm weather, you will need to use cold water to retard yeast fermentation. For example if you live in Aburi, Ghana and bake bread, your temperature is different from someone who lives in Accra or Lagos and so you must make adjustments.

Problem: How should I mix water and dough:

Solution: There are very secret mixing method used by old timers. You don't just pour water into flour and strategy mixing. I have deeply explained very simple secret methods that have worked for me after series of testing that guarantee tout bread is chewy, last longer and looks very tender.

Problem : When I bring out my bread from the Oven, it collapses.

Solution: This is a disaster that bakers encounter and it happens all the time. You are mixing your dough wrongly. When I bring my bread out of the Oven, I throw the bread and pan on the table. Its stays firm and I pull it out from the pan while it remains firm and will never collapse. Change your mixing method. I have explained and written the right recipe in my CHEF HENRY'S PERFECT BREAD RECIPE book.

Problem: How much do I make from bread baked from one bag if 50kg, 25kg or 5kg flour?

Solution: This is where and why bakeries collapse. Some know how to bake bread but don't know about detailed calculation of costing and profit. You need to understand that business don't fail because they make bad product alone, but most businesses fail because of no profit. I have met bakers who are selling bread of N300, Ghc5, $5 for N150, Ghc3, $2 respectively because they have not learned how to cost and scale bread doughs. This is business suicide. In my ULTIMATE BREAD PACKAGE which comes with Full Bread baking eBook and complete pro Bread Baking Video, I have discussed this fully. You can grab this eBook for N5,000, Ghc80, $60.

Problem : Can I make bread if I don't have machines and how do I go about it?

Solution: If you done have machine, its not a problem. You can knead tour dough. When you have completed mixing your dough, kneading process will commence. When you knead, you will have your dough go through two stages of first rising and knocking down and the pan it to rise again and bake. Knocking down should be done on a lightly floured surface.

Problem: I don't know if I should use margarine or oil in mixing.

Solution: Oils and fats are food for your bread mixing. It helps to enrich your loaf and improve its texture very nicely. You can substitute oil for margarine or butter in any case. However, there are percentages you must use relative to your flour quantity in terms of bakers percentage.

Problem: My dough rose and collapse before my baking.

Solution: Don't allow your dough to rise too much before baking. If this happen in the pan, don't worry, just knock it down gently and allow it to rise again in the pan before baking.

Problem: The bread did not rise enough.

Solution: You may have added year that is not active again or you have too much salt or too little sugar or your water or liquid was too hot.

Problem: Bread collapse or has sunk in the center: Your salt percentage was lesser than the quantity you should add.

Problem: My bread is damp or wet.

Solution: You did not bring out the bread from pan on time after baking or after removing from oven and there was a resulting condensation that formed, thus making the loaf wet. This could reduce your bread shelf life.


Problem: My bread did not cook in the center.

Solution: Try reducing the liquid a little.

Final note: You can make good bread that is attractive, fresh for ten days shelf life and rich in quality that will serve your home or that will guarantee profit for commercial baking.

If you really want to go deeper into successful commercial bread baking or want to learn to make bread for your home, you have the opportunity of joining my Monthly and and ongoing classes or request a One in One bread class or grab your ULTIMATE BREAD BAKING PACKAGE(Video+Bread Baking eBook+ Bread Costing ebook)

You can buy any of the packages and information product below for your successful baking.

ULTIMATE BREAD BAKING PACK - Full Bread Baking Video , Complete Bread and Bakery Management with recipes, equipment and operations and bread costing.

The above is a complete bakery guide with eBook of 168 pages, Bread costing eBook and Complete Bread Baking Video where you watch me as I bake and instruct and explain. The video covers Hand Mixing and Kneading, Spiral Machine Mixing as well as Local Milling Machine. Price is still Ghc49/N2,999 Promo and will increase anytime.

Ghana: WhatsApp me on 0551689453 for Momo Number and Immediate download through email and whatsapp.

Nigeria: Pay to: 



After series of testing, I finally developed a raw recipe to address issues of bread falling inside, collapsing, not cooked at the center, strong, smells alcohol and series of challenges. I have spent lots of money on research, practice and adjust and came up with these recipes... I have explained mixing methods that gives you maximum result, which many are neglecting and that's the reason they have failures in production.

These recipes cover 5kg, 10kg, 15kg, 20kg, 25kg and 50kg..

Promo Price is: Ghc80/N5,000.

Ghana: WhatsApp me on 0551689453 for Momo Number and Immediate download through email and whatsapp.

Nigeria: Pay to: 


COMBO PACKAGE OPPORTUNITY: Combine the two packages above : Ultimate Bread Package and Chef Henry's Perfect Recipe for Ghc100 or N6,000 and be happy. I guarantee you a change in your baking business.


Join our CLASSES:






9 things you must know before starting your bread bakery

Bread baking and bakery business is very lucrative. But most people start it the wrong way. While some bakeries are thriving very well in this Covid-19 period, others are collapsing and packing up. 

Like every other business, there are fundamentals you must know before kicking off. Wherever you live, from Waliwali, Ho, Tarkwa, Aflao,, Tema, Darwenya, Accra, Kokomlemle, Kumasi, Kasoa, Lagos, Abuja, Kaduna, Port Harcourt, Ekiti, Warri, Benin, Abeokuta, Durban, London, New York, Kaduna, Jos, Calabar etc, starting a successful bakery business require the same principles.

In my Master Class Online Classes, VIP Classes and Foundational Classes, most of my new students present  peculiar complaints of how their bread collapse or fall inside after baking, how their bread wrinkles and some don't rise enough during oven spring and remain small after baking. Some want to know how many loaves they will have from one bag of bread, and others want to know how to market their bread.

One thing is very clear about baking. The truth is that home baking is different from commercial baking. For example, home baked bread may not have the required volume which a commercial bread will have for profit. Home baked bread may also not need to last for days while commercial bread must be baked to last up to 10 days or more and still fresh.

Let us look at 9 things you need to know before starting a bakery.

1. Learn and master how to bake rich commercial bread first. Don't gamble with your baking business. You need the direction, mentoring or guide from an expert or experienced baker to know the rope. In my training, which I conduct on both telegram and WhatsApp as well as physical classes, there groups that have gone through costly mistakes of depending on YouTube Videos and started baking till they meet complicated challenges in their baking, then they decide to take a class. That's the wrong way. Every business has its secrets and you need to avoid future mistakes. 

You need to understand recipe formulation and create a unique recipe as well as understand how to bake and manage your bakery. 

Join my Bread Classes:

VIP: Ghc160 or N12,500

Master Class: Ghc400 or N40,000

One on One Class at your own location for five days Ghc2500 or N150,000

WhatsApp me on : +233551689453(Ghana), 09028854667(Nigeria).

2. Buy the right equipments: A woman in Ekiti had gone to buy a Spiral Mixer without knowing the science of bread baking equipments. She ended up buying a single Speed Spiral Mixer instead of double speed.

She had all sorts of challenges with her baked bread until she came to my class and during the question and answer section, she mentioned what her challenges were. Aside her challenges, she bought it for a costly price. 

You need an expert guide before buying equipments, so you don't buy the wrong one. 

For example, your Oven must be galvanized and padded if you are buying a fabricated oven, your pans must be galvanised, your mixer must be double speed if buying spiral mixer, you don't have to use cake mixer to mix bread as the technologies are different. And you can use hand milling or  local machine but you must understand how to go about them.

Learn fully about equipment by reading my Ultimate Bread Baking eBook and Watching the Videos. Click here to buy.

3. What type of Bakery Do you want to setup:  Don't just start a bakery. You must know what you really want. But what I see is people just deciding to have a bakery. 

I started a Hot Bread Kitchen in Pokuase and Fise areas in Accra, Ghana. I did this for two years before expanding into a full bakery. What do you want? 

You own a restaurant, you can run a bakery from there, you own a cake shop, you can start from there, you want to start from your backyard, home kitchen or a full fledged bakery house with automated equipments, or you want to mill at the machine and bake at your own location etc, you must figure out all of these.

4. Know type of flour for bread: This is very critical to the number of loaves you will produce from a particular bag of flour. Bread require hard flour while cake flour is soft flour. Yet, most people would walk into shops and buy any type of flour to bake bread, then complain their bread is not good. Hard flour is made from hard wheat while soft flour is made from soft wheat. 

5. Understand Bread Scaling: The first type of question I am asked in my class is always: what scaling should I use for Ghc5, Ghc2, N500, N300, N100 bread loaves? Not using the right scaling will cost you to loose customers or loose money. 

While training a client in Ghana who was taking a one on one physical class in her home, I discovered they have been scaling 400g for Ghc1 bread and people were rushing their bread until her business was almost collapsing. I had to adjust this during training.  Know how to bake, but know how to scale your dough.

6. Have a unique Recipe: Don't bake general bread people are still baking in your community. Be different and have your unique recipe. 

Knowing the right combinations of ingredients is important to the success of your bread business.  Understand unique industrial flavours used by big players in the industry which are hidden from you. 

Don't use water based flavours used by local bakeries.  

Grab my new eBook CHEF HENRY'S PERFECT RECIPE for Ghc80 or N5000 or $60. WhatsApp me on +233551689453(Ghana) or +2349028854666(Naija)

7. Hold your Secrets:  Your workers are good to work with you, but there must be some aspect of your business, especially your recipes that you must keep as a secret. This include your unique ingredients, recipe formulation, percentage of each ingredients you add. In my Ultimate Bread Baking Package, I have described how to handle this. I have demonstrated in the Video what you need to do as you watch me bake as well as added information on complete baking and business of bread in the eBook. Grab it today. .

8.  Naming your bakery and bread: You must be creative in naming your bakery as this will certainly affect your marketing. Good, creative and easy to understand names will push your bread in terms of branding.

9. Your Packaging: While some would want to sell their bread with local nylon or rubber, truth is that this is no longer in vogue as life has changed and so emotion of consumers have also changed. If you don't have a branded, printed nylon or rubber for your bread yet, I will advise that you buy special Bread Nylon or rubber that is written as SPECIAL BREAD which is a universal branding but only available to a few people. You can get this to buy in Accra and Lagos.

Buy ULTIMATE Bread Baking complete package Videos and eBook and start baking today professionally. Click Here


There is a high demand in Rolls, Buns and Snacks everywhere. You can become a Master Baker and Pastry Chef.

11 secrets about salt in bread baking and how to use it.

There are lots of confusions and questions about the ideal quantity of salt that should be added in bread baking by bakers and those who want to know about bakers percentage in bread baking.

10 major changes that will give your bread weight

Baking bread is an art and also a science that you must master if you are going to make the right loaf.

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