We are looking for an experienced baker to join the team in our sourdough bakery (all the pastries and breads are naturally leavened!) as we continue to grow and establish our reputation for fantastic bread produced on site for our local and wholesale customers.
The position is full time, usually 40 hours over five days, and would suit someone with good sourdough and commercial bakery experience though some training can be given to cover any gaps in knowledge. A real passion for good bread and production on a small scale is essential!
If you are local that would be ideal for early starts though no nightshifts are required. Excellent communication skills are needed as well as the ability to work efficiently and to a high standard. You will have the opportunity to contribute ideas and help shape the future of the business while working in every aspect of production including mixing, shaping, recipe development, baking and some viennoiserie/pastry work as required.
Please send your CV to Michelle with a covering email giving some information about yourself and why the position appeals to you.
*Photo of the bakery by Ed Reeve.