Yearly membership grants full access to all membership content immediately after payment is processed. Members have access to all content as long as your membership is active.
Monthly membership has some dripped content, which means some of the content is available over time. Monthly members can join one additional baking course each month until all of the available courses have been joined. You have access to your joined courses and other content as long as you retain your membership.
All memberships are auto renewing. You must cancel your membership if you do not wish to continue with your membership.
Refunds are not given after payment has been processed. However, you can cancel your membership at any time and you will have access to the content you paid for until your membership time has expired. It is your responsibility to mark your calendar and cancel your membership if you do not wish to continue it.
For instance, if you wish to sign up for one year only and not have an ongoing membership, then sign up and become a member. Proceed to your membership page and cancel your membership. You will still have access for the year, but will not be auto charged again at the end of your membership.
For those members who used discount codes to join our membership site, those discounts are not one time discounts, but will be applied each pay period until your subscription relapses or expires.
Who we are – The Baking Network
Our website address is: https://www.thebakingnetwork.com.
What personal data we collect and why we collect it Comments
When visitors leave comments on the site we collect the data shown in the comments form, and also the visitor’s IP address and browser user agent string to help spam detection.
If you upload images to the website, you should avoid uploading images with embedded location data (EXIF GPS) included. Visitors to the website can download and extract any location data from images on the website.
Contact forms Cookies
If you leave a comment on our site you may opt-in to saving your name, email address and website in cookies. These are for your convenience so that you do not have to fill in your details again when you leave another comment. These cookies will last for one year.
If you have an account and you log in to this site, we will set a temporary cookie to determine if your browser accepts cookies. This cookie contains no personal data and is discarded when you close your browser.
When you log in, we will also set up several cookies to save your login information and your screen display choices. Login cookies last for two days, and screen options cookies last for a year. If you select “Remember Me”, your login will persist for two weeks. If you log out of your account, the login cookies will be removed.
If you edit or publish an article, an additional cookie will be saved in your browser. This cookie includes no personal data and simply indicates the post ID of the article you just edited. It expires after 1 day.
Embedded content from other websites
Articles on this site may include embedded content (e.g. videos, images, articles, etc.). Embedded content from other websites behaves in the exact same way as if the visitor has visited the other website.
Analytics Who we share your data with How long we retain your data
If you leave a comment, the comment and its metadata are retained indefinitely. This is so we can recognize and approve any follow-up comments automatically instead of holding them in a moderation queue.
For users that register on our website (if any), we also store the personal information they provide in their user profile. All users can see, edit, or delete their personal information at any time (except they cannot change their username). Website administrators can also see and edit that information.
What rights you have over your data
If you have an account on this site, or have left comments, you can request to receive a file of the personal data we hold about you, including any data you have provided to us. You can also request that we erase any personal data we hold about you. This does not include any data we are obliged to keep for administrative, legal, or security purposes.
Where we send your data
Visitor comments may be checked through an automated spam detection service.
Your contact information Additional information
How we protect your data – We do not collect any data other than the information you leave when you comment or if you opt into receiving blog notifications, our newsletter or other opt in downloads. Opt in information is secured with Mailchimp.
What data breach procedures we have in place – We collect and store no data other than what you leave when you comment. Mailchimp stores any emails and names you give for downloads or opt ins.
What third parties we receive data from – We do not collect data from third parties other than Mailchimp and Paypal and that data only contains emails and names – no personal financial data is collected (we do not store or ask for any credit card data. Paypal or Stripe stores any sales information, which is not available to us). Zenler and Udemy, which we use to host our baking courses have their own privacy policies.
What automated decision making and/or profiling we do with user data – We do not use any data for user profiling other than membership lists.
Industry regulatory disclosure requirements – We have no disclosure requirements other than outlined on this page.
Plugin: Smush – image optimization.
Smush sends images to the WPMU DEV servers to optimize them for web use. This includes the transfer of EXIF data. The EXIF data will either be stripped or returned as it is. It is not stored on the WPMU DEV servers.
Smush uses a third-party email service (Drip) to send informational emails to the site administrator. The administrator’s email address is sent to Drip and a cookie is set by the service. Only administrator information is collected by Drip.
Any information you provide to us for blog notifications or opt ins is never sold or shared with anyone other than our site The Baking Network and our sister site, Northwest Sourdough.