Baker, Manufacturing ​/ Production

We're searching for a baker to join our expanding bakery team! Bakery work can include both mix, bake and prep work, in addition to all of our pizza dough styles and driving work. Bakers engage with all systems, including, but not limited to, inventory, cleaning, R&D, product maintenance, mixing, shaping, storing, baking, etc. We make large amounts of: pizza dough!

bread! bagels! donuts! soft serve! pizza dough! did i say that already?

A baker might manage a pizza dough mix and shape, discuss the nuances of our local flours, lacto-ferment green strawberries, process cultured butter, shape 200 loaves of country bread, sheet tavern pizza dough, laminate a rough puff, deliver bread to bungalow, wash baguette couche, pan 100 dee-troit doughs for the beer temple, char some scallions, roll cinnamon rolls, smoke some mozzarella on the large outdoor såinn, char some bread on the hot line.

Or just for staff. To give'm a taste of summertime.

We treat each other well here. Mental and physical health are of primary importance. It's very rare for anyone to work more than 40 hours in a week, as we avoid any measures that might overwork our staff. That said, the work is good and busy and active! Rarely is a shift slow...we do lots of volume and have fun doing it.

And feel fulfillment at the end of a day.

And we do all this while maintaining a level of spontaneity, curiosity, and creativity barely matched by any other joint in this pretty city.

Join our bakery team. Help us do all of the above long into the future.