Job Openings

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Artisan Bread Baker

Saint Peter’s Bakery in Saint Peters, PA, is seeking an experienced artisan bread baker. 

Primary Responsibilities:

  • Fulfillment of daily production
  • Managing assistant bakers, inventories
  • Managing inventory, strong organizational skills, cleanliness
  • Ability to lift at least 55 lbs.


  • Experience in all phases of artisan bread baking in an artisan bakery
  • Supervisory and coaching skills
  • Experience with croissant doughs, starters, proofing, etc.

The position is available immediately.

Compensation contingent upon experience.

Please send your resume and salary requirements to
                                                                             posted 9/3/15

Production Bakers

World-class neighborhood market in Denver, Colorado, is seeking production professionals.

You will bake baguettes, ciabatta, naturally leavened breads, deli loaves, real rye breads, pies, cookies, and other tasty treats. This is not an easy job.  We make everything from scratch and by hand. $15/hour, plus benefits.

Please contact Paul Marczyk at if interested.
                                                                            posted 8/27/15

Lead Pastry and Artisan Bread Baker

Our new start-up in Petaluma, CA, will begin as a retail shop associated with specialty coffee/tea and will grow into wholesale bakery specializing in viennoiserie and artisan bread. 

We are looking for a lead pastry and artisan bread baker. Our goal is to create bold new tastes while applying European excellence to pastry, breads, treats, and desserts, using local organic farmers’ products. The ideal candidate will be as creative, energetic, and passionate as we are and will want to join the Bear Bakery family.  

You will be asked to work weekdays from 4:30 am to 2:30 pm, and we may ask you to flex occasionally to support our weekend half-day openings.

Please send resume to
                                                                              posted 8/26/15                                        


High Street on Hudson is seeking passionate bakers to join the team for our new restaurant-bakery opening this fall in the Meatpacking District of NYC.

High Street on Market in Philadelphia, our first restaurant-bakery was named Bon Appetit's #2 New Restaurant in 2014. Chef/Owner Eli Kulp, was a 2014 Food & Wine Best New Chef, head baker Alex Bois was a finalist for the 2015 JBF Rising Star Chef award, and pastry chef Sam Kincaid was a 2014 Food & Wine Best New Pastry Chef.

We are committed to baking extraordinary breads while supporting the revival of regionally grown grain. We are looking for bakers who love naturally leavened bread, and would like to work with freshly milled flour. Our workplace is welcoming, and provides a great environment to learn and hone your skills, while at the same time challenging you to perform to the highest of standards.

Please visit for information about our family of restaurants. To be considered, submit a cover letter and resume to
                                                                                                 Posted on 8/24/2015

Head Baker

New artisan bakery, in Brooklyn, NY. Looking for a head baker to take the bakery to the next level.

Primary Responsibilities:

  • Fulfillment of daily production
  • Production quality and compliance with company specifications
  • Scheduling and managing assistant bakers
  • Managing inventory


  • Experience in all phases of artisan bread baking in a high volume artisan bakery
  • Supervisory and coaching skills
  • Team player
  • Experience with viennoiserie a plus

The position is available immediately.

Compensation contingent upon experience.

Please forward cover letter and resume to

                                                                                                      Posted 8/24/2015

Artisan Baker

Levure Bakery & Patisserie in Houston, TX, is looking for an artisan baker to help manage the production of artisan-style breads and viennoiserie.

Applicants must have knowledge of the baking process from scaling and mixing preferments, to shaping and managing the final bake. Our baking day starts at 4:00 am and typically ends between 11:00 am and 12:00 pm, although applicants will need to be flexible to accommodate production of large orders.
The successful applicant will be able to manage the morning bake process with the help of a junior baker after a few weeks of training. This position reports directly to the General Manager and Head Baker.

Join one of the most exciting restaurants in The Woodlands area!

For consideration, please contact
                                                                                                      Posted 8/17/2015

Artisan Baker/Mixer

Boulangerie, A Proper Bakery is a small batch bakery that serves artisan bread and pastries in downtown Kennebunk, Maine.

We are looking for an enthusiastic Baker/Mixer and to join our team full-time.

The ideal candidate has:

  • Professional kitchen experience
  • Enthusiasm and eagerness to learn about bread, baking, and sourdough
  • Strong organizational and time management skills, cleanliness, and work ethic
  • Ability to lift at least 55 pounds comfortably
  • Laminating skills

Please send resumes to
                                                                                posted 8/12/15

Bread Production Manager

Provence Breads & Café, a retail/wholesale multi-unit operation, seeks a skilled, passionate artisan baker to lead our baking team in fine-tuning quality and managing healthy growth of our bread production department. We are the leaders in wholesale bread production in Nashville, TN, and are growing along with the vibrant Nashville food and restaurant scene.

We currently supply Nashville’s top restaurants and hotels with outstanding bread and pastry.

The ability to lead with a “hands-on” approach is a must, as well as sound baking experience relating to hearth breads produced using sour starters and poolish, and pan breads using rack ovens. 

Provence is a vibrant, fast-growing bakery with an excellent reputation for quality products. We are approaching 20 years of ranking best bread bakery in Nashville.  Check us out at

Excellent compensation package including benefits such as medical, paid vacation, holidays, and a simple IRA.  Call us at 615-566-5743 and ask for Terry Carr-Hall or e-mail us at
                                                                             posted 8/12/15

Bread Production Team Leader

Whole Foods Rocky Mountain Bakehouse is looking for the next high-speed Bread Production Team Leader. Our Aurora, Colorado- based Bakehouse is a full commercial bakery servicing all Whole Foods retail locations in the Rocky Mountain region.

Our Bread Team has over 50 passionate and dedicated team members who hand and machine craft a full menu of authentic artisan breads.

Our dedication to quality products and a team-orientated environment will create an extraordinary working experience for the right candidate.

The Bread Production Team Leader provides overall management and supervision of the Bread Department. Responsible for team member hiring, development, and out placement from team. Also responsible for profitability, expense control, buying/merchandizing, inventory, regularity compliance, and special projects. Complete accountability for all aspects of department operations.
Interested candidates should email Heath Benson,,  and Maria Amezquita,
                                                                              posted 8/11/15

Night Bread Bakers

Zingerman's Bakehouse in Ann Arbor, MI is hiring Night Bread Bakers!

We are looking for motivated team players who are passionate about learning to bake bread at Zingerman's Bakehouse.

Join us in creating a variety of artisan breads for an organization that’s doing pioneering work in food, service, management, and training. 

Some benefits/perks:
• Health, dental, flexible spending, 401K match
• Free BAKE! classes
• Up to five free loaves of bread each week
• Up to 65% discount on baked goods
• Discounts at other Zingerman's businesses
• Paid training
• Paid lunch breaks
• $1 sandwiches and/or salad
• 25% massage reimbursement

Apply at              
                                                                            posted 8/10/15                                                                                    

Artisan Baker Needed

Breaking Bread Bakery in San Luis Obispo, CA, is now three years old!  And we seek an artisan baker to help us as we plan the next level of our business. We face some interesting options, any of which demand more capacity. Currently, our artisan bread and baked goods are sold to retail customers, one specialty restaurant, and used to differentiate our breakfast and lunch cafe.

We need someone who can produce consistent, high-quality work. You must be familiar with a variety of preferments, classic European breads, viennoiserie, and state of the art formulas for whole grain breads and other adventures. Applicants with any level of experience will be considered.

While experience and education are important to us, the desire for quality and innovation are critical.  You must also be able to work in a small team of diverse talents and be able to talk to customers directly.

This opportunity is in the heart of California’s beautiful Central Coast. Enjoy beautiful weather year round, and hike, surf, or visit wineries on your days off. Send your resume and cover letter to:       
                                                                             posted 8/10/15

General Manager

Berkshire Mountain Bakery is looking to fill the position of General Manager.

Our General Manager needs to be someone who is executive-minded, a “big picture” strategic leader who ensures legendary excellence in business by serving in and owning all aspects of the business’ vision. He or she does this by leading and developing the bakery’s employees, holding employees accountable for results, meeting company goals and objectives, overseeing and improving operations, and modeling/instilling a culture that fits the Berkshire Mountain Bakery promise and vision.

Candidates must have a passion for bakeries, artisanal breads, and fine baked goods, and an understanding of good nutrition. At least five years people management experience in a bakery setting is a must, as well as experience managing in a high-volume, quick-service setting. Should have experience working under pressure and multitasking to the utmost extremes. Must be available to work weekends on a demand basis and have experience working with Microsoft Office, with a strong knowledge of  spreadsheets and bakers formulas.

If interested, please reply to with your resume, and include a brief summary of why you think you are a great candidate for the position.
                                                                                 Posted 8/3/15

Head Baker

We’re Launching a Social Enterprise Artisan Bakery & Café!

A 39-year-old workforce development agency is launching a social enterprise artisan bakery and café. The purpose of developing this venture is to provide transitional job opportunities to those with barriers to employment, create awareness for the agency’s mission, and fill a market gap by producing high-end artisan bakery and café products to be sold in the heart of downtown Cleveland.

A crucial and vital role to the success of the artisan bakery and café is that of the Head Baker. The Head Baker will be responsible for the overall production of bakery products (breads, pastries, lunch options, etc,) and the training and oversight of mission staff (transitional employees). The Head Baker will be trained in the recipes formulated especially for the social enterprise bakery and then will be responsible for training other bakery production workers, overseeing quality, and providing a structured, coaching-oriented supervisory style.  Must be willing to work with trainees who have limited prior baking experience and may have had involvement with the criminal justice system. 


The minimum qualifications for this position are as follows:

1. Minimum of 4 years culinary/baking experience and/or training.
2. Culinary degree or relevant experience required.
3. Supervisory experience.
4. Proven experience training other staff in culinary/baking.
5. Demonstrated understanding of and passion for the mission, including willingness to work with ex-offenders and others with barriers to employment.

Send resume to
                                                                             posted 7/28/15

Bread Baker

Della Fattoria is an award-winning bakery in Petaluma, CA, just north of San Francisco. We have baked organic, naturally leavened breads in wood-fired ovens at the family ranch for over 20 years.  Our amazing bakers love what they do; we just need a few more.

This is a great opportunity to expand your knowledge of bread baking. We love to teach, but there are a few requirements.

1. You must be a team player.  You need to be the kind of person who understands that packing bread is as important as baking it, and when the floor needs sweeping you pick up a broom. You must be able to work with a sense of urgency. The ovens are hot, and the dough is moving.

2. You must be the kind of person for whom excellence is the only acceptable standard. Being proud of what you do is as important as being paid to do it.

3. You must be willing to give your body a workout. The way we bake is athletic, and you need to be able to lift 50 pounds.

4. You must understand that the bread is the boss, attitude is everything. Dough is a living, breathing thing that needs to be interpreted and managed. We’re looking for passionate bakers who want to engage in the process and fully commit to our craft.

Interested parties, please reply. You will not be judged by the art of resume writing but by your experience, authenticity, and enthusiasm

I’m looking forward to hearing from you.
Kathleen Weber
                                                                              posted 7/23/15                                                                                                                        

Head Baker and Assistant Baker

Looking for a change?  Join the bread baking team at the award-winning SoNo Baking Company & Café in historic South Norwalk, Connecticut.  Here you’ll be part of a very entrepreneurial group where you can help direct the success of the bakery.

Our bread group produces 10-12 different breads daily for our 4 retail outlets (just opened our 4th location), our kitchen/cafés,  and all wholesale accounts.

Our bread is mixed using a spiral mixer and then folded, divided, shaped, and scored by hand, then loaded into a deck oven imported from Italy.  The product line includes sourdoughs, baguettes, rye, and ciabatta.  We are famous for our Cranberry Pecan Sourdough, French baguettes, and Cinnamon Raisin Bread.   These are just a few of the reasons we’ve been voted “Best Bakery” in Connecticut and Fairfield County.

We are looking for both a Head Baker and an Assistant Baker.

Skills Desired:

  • Proficient in production
  • Able to lift 50 lbs.
  • Excellence in configuring dough mixes (use of excel) and maintaining cultures
  • For the Head Baker position, management experience is required


Qualities Desired:

  • Team player
  • Good communicator
  • Focused, efficient, and hard-working
  • Work well in high pressure environment


  • Minimum 3 years experience
  • Pastry Arts degree
  • Food Safety Certification

Salary and Benefits:

  • Salary negotiable, based upon experience.  Paid vacation. 

For immediate consideration, please forward resume to
                                                                              posted 7/21/15  

Artisan Bread Baker

Baker & Spice Bakery, located in Portland, Oregon, is seeking a professional artisan bread baker with proven experience in a production baking environment. This position is responsible for the production of all bread for our retail store, lunch production, and wholesale accounts. Please have two years’ experience with preferments, mixing, fermentation, shaping, and baking of bread. A decent sense of humor, ability to wake at 3:30 a.m., and good taste in music sure don’t hurt either!

A car is a must as most shifts will start at 4 a.m. for this full-time position.  Compensation is competitive and includes medical, dental, vision, shoe credit, and vacation time for long-term employees.

We will respond to qualified applicants with a detailed job description.

Please send your resume to and mention your best bread-related experience in your cover letter.  Many thanks for your interest!

posted 7/20/15

Artisan Bread Baker

Founded in 1993, Colectivo Coffee has grown from a roaster in a small warehouse to an award-winning coffee company and collection of best-in-craft products. In addition to roasting coffee at the highest level, we also operate Troubadour Bakery, delivering a range of handmade foods, artisan breads, and scratch-baked goodies. Our family of distinct cafes continues to grow, each unique in design and experience – garnering numerous architectural awards and national recognition. Our Letterbox Tea, Colectivo Keg Company beer, specialty chocolates, and curated mix of artful items bring together a collective experience unlike any other retailer in our industry.

Troubadour Bakery in Milwaukee, WI, is looking for an Artisan Bread Baker.  The Artisan Bread Baker will develop and produce artisan breads and artisan laminated pastries. Specific responsibilities include accurately following formulas in the preparation of all dough, shaping and scoring loaves, and assuring all finished baked products meet quality standards, the ideal candidate is able to develop and maintain effective working relationships, work quickly and efficiently, and is able to learn quickly.

Colectivo is an EEO/M/F/V/H employer.  We offer benefits, including vacation time, health and dental insurance, a retirement plan, a bicycle commuter benefit program, and free coffee products and discounted food/retail products. 

To apply, please send resume to
                                                                                posted 7/16/15

Baker Opportunities

Bouchon Bakery, Thomas Keller’s highly acclaimed French inspired bakery, with locations in New York, Las Vegas, and California, is expanding the size of our baker team. Ideal candidates will have a formal culinary education with concentration in baking and/or pastry; 3 years of professional baking experience; at least 1 year as Chef de Partie.

Individuals must have strong organizational skills, an attention to detail, and a desire to be part of a team focused on quality outcomes. Our bakeries are high-volume production environments.

Come grow your career with us.

Interested candidates should send their resume and cover letter to or fax it to 707-944-0587.
                                                                              posted 7/15/15

Bread Baker

Sadelle's, a partnership between Melissa Weller and the Major Food Group, is hiring a bread baker to be part of their new bakery team in Soho, New York. Our breads, bagels, and viennoiserie are made with sourdough starter and quality ingredients, and employ a slow fermentation.

We are looking for a bread baker who will mix, shape, and bake a variety of breads and will also assist in boiling and baking bagels. 

We prefer applicants who have a culinary degree or equivalent kitchen experience. We are also willing to train the right person who may have limited experience. Must be focused, hard-working, and possess a sense of urgency. Please send a cover letter and resume to

Major Food Group is an equal opportunity employer.
                                                                               posted 7/2/15

Experienced Artisan Bakers

Grateful Bread Company, a family owned and operated, rapidly growing wholesale artisan bakery, is looking for committed bakers who want to grow with us and make custom handmade artisan breads and pastries for the best chefs in Denver.

Room for advancement for the right candidate. Attention to detail needed for creating authentic, all-natural, 100% handmade artisan breads and pastries from scratch, every day, with no shortcuts for Denver's best restaurants and hotels (including all of the 2013, 2014 and 2015 Denver James Beard award semifinalists and Denver’s only James Beard award-winning chef).

Grounded in artisan philosophy and focused on quality above all else, we are committed to using only the finest natural, organic, and locally sourced ingredients, including custom specialty flours - soon to be stone ground in-house using local organic and non-GMO grains. We’re the only bakery of our size in Denver making every single piece of bread entirely by hand, with no molders, rounders, or sheeters. We’d rather maintain our quality than rush the process with a lot of chemical and mechanical shortcuts. Once you start using machines to shape the bread instead of your hands, you stop being a true artisan bakery. And our artisan philosophy is at the heart of our bakery - we wouldn’t be who we are without it.

We use a different starter for nearly every different type of dough, carefully maintaining over 10 different starters on any given day (including our 14-year-old natural sourdough starter), which is what gives our breads their unique character and flavor. 

Our guiding philosophy is uncompromising dedication to quality, maintaining the integrity of the artisan process, using only the very best all-natural ingredients, and creating an environment for artisan bakers to thrive. We remain true to our core principles, even when it’s not the most economically feasible thing to do, but we have happy customers and happy employees, so that’s the bottom line for us.

We recently won the 2015 Colorado Companies to Watch award, both Readers’ and Editors’ Choice awards for Westword’s Best Bread 2015, and Editors’ Choice award for Best Bread in 5280’s 2014 awards.

Please visit our website at for interviews and articles about our bakery.

Please email your resume for consideration to
Pay based on experience. No phone calls, please.
                                                                             posted 6/29/15


Experienced Artisan Baker

Experienced, full time, artisan baker wanted for established and busy bakery in Durango, CO.

  • Baker must have experience with mixing, shaping, and oven work.
  • Must be able to lift and carry 50 pounds repeatedly.
  • Have a positive attitude and the ability to work with others.
  • Work early mornings and weekends.
  • Work with attention to detail to provide a consistent product.
  • Any experience in pastry would be helpful, but not required.

Wage will be based on experience and skill.  Please send inquiries to
                                                                             posted 6/29/15

Head Baker and Production Line Baker

Annie’s Bakery, established in 1998, is the premier commercial bakery of western North Carolina, located in the heart of Asheville, which is known for the great outdoors, art, music, food, beer and wine.  Our brand continues to be strong and has enormous potential in the wholesale industry.  We are known for high-quality, freshly baked artisan breads, and we stay true to our mantra: “Making a difference, one loaf at a time.”

We are currently hiring and have 2 opportunities available for leadership and advancement. To read more about what we do, please visit

Head Baker

We have a 16,600 square foot facility and offer a line of organic and natural hearth baked breads, rolls, and buns, as well as seasonal specialty breads.

The head baker will work closely with the production manager, production logistics manager, and owner.

Responsibilities will include:  Overseeing daily production fulfillment, mixing formulations, dough processing, production line shaping and dividing, Retarding, proofing, and knowledge of operating equipment, including spiral mixers, dough dividers, bread molders, proofers, deck and rack ovens.

Minimum of 5 years wholesale bakery experience required.  Must have knowledge handling high-hydration dough and artisan breads.  A positive attitude and strong work ethic are essential.  Work with speed and efficiency, communicate constructively with others, and take pride in the craft. Salaried work schedule is early morning 5 days a week (weekends and evenings off), compensation contingent upon experience. Paid vacation and holidays. Opportunity for advancement.

Step into the next level of your bakery career.

Production Line Baker

Seeking an mature minded individual with experience in a large commercial wholesale artisan bakery, who has a desire to learn new systems and production methods in a rapidly expanding bakery facility.

Must work with attention to detail and be able to work directly with the Head Production Baker/Manager to perform all tasks of bread production, including operating and knowledge of spiral mixers, dough dividers, bread molders, proofers, deck and rack ovens.

Compensation contingent upon experience. Hourly work schedule is 5 days a week (weekends and evenings off). Paid vacation and holidays. Opportunity for advancement.

Join the mix by sending your resume with references to  We look forward to creating a thriving future together.                       
                                                                                posted 6/29/15

Bread Production Manager

Hot Bread Kitchen is a non-profit social enterprise bakery that creates professional opportunities for immigrant women.

We are currently seeking an experienced Bread Production Manager to support our bakery production team.  This management position will spend a majority of time training and baking on the production floor.


  • Manages the bakery by balancing production and training
  • Tracks daily production needs
  • Manages production schedule and communicates with Head Baker about staffing needs to complete work
  • Communicates with sales/customer service staff in regards to special orders, events or samples
  • Keeps track of all inventory for ingredients and bakery needs
  • Performs and trains in every aspect of production (mixing, shaping, baking, packing, etc.)
  • Responsible for complying with Hot Bread Kitchen quality control policies and procedures

Required Skills:

  • Fluent in the specific aspects of production, including mixing, shaping, baking, and mise en place
  • Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds
  • Familiarity with Microsoft Excel
  • Management skills
  • English fluency
  • Able to work weekends and holidays
  • Knowledge of health and sanitation guidelines

To apply:
Send resume and cover letter to Please include “Bread Production Manager_Your Name” in the subject line.
                                                                             posted 6/25/15


We want to bake the best pita in the United States.

Clover Food Lab is hiring bakers. We bought a special oven from Israel, we spent 18 months getting it licensed in Massachusetts, we’ve been building relationships with local grain farmers, and now we’re ready to bake a really special bread.

Shift will be overnight. Hourly pay starts at $15/ hour. Salaried roles start at $40,000/ year.

More at:

About us...We are a fast food start up in the Boston area, aimed at changing food systems, while promoting better health and supporting local economy whenever possible. We currently run 6 retail stores, 7 food trucks (largest fleet in the country). You can find Clover at Whole Foods now, too. Our next endeavors include retail expansion in Boston and new market development, DC. No one in the country is doing what we are doing with food right now!
                                                                            posted 6/25/15

Head Bread Baker and Pastry Chef

Step into the next level of your baking career and reach your culinary goals at La Farm Bakery in Cary, NC (Raleigh-Durham). 

La Farm is a flourishing bakery and café specializing in blending an old-world approach, craftsmanship, and belief system with new world tastes.  La Farm has been recognized in magazines like Food & Wine, Oprah, and Garden & Gun. Further, Lionel Vatinet (owner and Master Baker) was a semi-finalist for Outstanding Baker by the James Beard Foundation!

The following two salary positions require leaders in their trade who want to grow long term with an established, yet growing company and interact with passionate and fun co-workers.  Candidates must also show proven ability to produce hands on, consistent, high-quality products while meeting time deadlines. 

Head Bread Baker - Top Requirements

  • 2+ years upward tracking experience working with direct and indirect baking methods in a fast-paced, from-scratch environment
  • Experience in all phases of artisan bread baking (mixing, shaping, dividing, proofing, baking)
  • Desire to train and develop others

Pastry Chef - Top Requirements

  • 3+ years upward tracking pastry management experience
  • Aptitude to produce du jour pastries showcasing seasonal flavors
  • Excels with laminated dough and tarts
  • 1+ year managing and training team of 3-5 people
  • Must be able to read and execute production schedules with appropriate adjustments to maximize sales opportunities and minimize waste.

Learn more about us at To apply, please e-mail your cover letter and resume to
                                                                         posted 6/23/15

Assistant Pastry Chef and Assistant Baker

Hewn, an artisan bakery located in Evanston, IL, is looking for an experienced Assistant Pastry Chef and an Assistant Baker.
We make naturally fermented artisan breads and pastries by hand, every day. We use 100% organic flour and grains.

We need someone who can work both independently and with a team and who is committed to producing high-quality, consistent work. Candidates for the Assistant Pastry Chef position must have experience with Viennoiserie.  Candidates for the Assistant Baker position should have artisanal bread baking experience.

We are located in the middle of Evanston’s burgeoning food scene, just minutes from Chicago and within walking distance to Lake Michigan. We offer a collaborative working environment in a vibrant community. 

Please email your cover letter and resume to for consideration. Pay will be based on experience. 401K benefits are offered to all employees after six months of service.

For more information, visit our website at
                                                                             posted 6/22/15

Baker Specialist

King Arthur Flour in Norwich, Vermont, is hiring a Baker Specialist for their Baker’s Hotline.

This role, based within the larger scope of Customer Support, acts as the "go to" resource for our customers and all of their baking adventures (and mis-adventures). Daily responsibilities include corresponding with and engaging King Arthur Flour customers through multiple channels: phone, mail, online chat, email, and social media. Within Customer Support, the Baker Specialist also supports the CS team in any capacity necessary, including handling customer orders, responding to customer inquiries, and related duties.

The Baker Specialist will also continue to expand his/her baking knowledge through involvement with other departments and areas of the company.

If you are interested in applying for this position, please email resume and cover letter to:
                                                                              posted 6/19/15

Clear Flour Bakery Hiring Full-Time Pastry Baker and Bread Bakers

Clear Flour is an award-winning, family-owned and operated bakery in Brookline, MA operating since 1982.

To read more about what we do, please visit or check us out on Facebook and Instagram @clearflourbread.

We are currently hiring:

  • Full-time Pastry Baker
  • Full-time Bread Bakers

We bake 363 days a year, so all candidates must have weekend and holiday availability. Interested bakers must also be available late-nights/early mornings and have reliable transportation for hours when the T is not running.

We offer health insurance and paid vacation to full-time employees.

  • Work hard
  • Have fun
  • Learn a lot

For more information, please call 617-739-0060 between the hours of 11am and 4pm, Monday through Friday, and ask to speak with a manager.
                                                                               posted 6/15/15

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