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Bread Baker

La Calavera Bakery seeks an experienced bread baker. Ideally we would hire a full-time employee, but if the right candidate can only commit to part time, an arrangement is possible.

We are Atlanta and Decatur’s source for organic artisan bread, pastry and pan dulce. Our customers love our whole-grain breads (including sprouted whole wheat bread, made with our own flour), variety of sourdoughs (one of which is our long-fermented “supersourdough”), sweet loaves (cinnamon brioche and chocolate babka) and treats, which include traditional items found in Mexican bakeries. We have a loyal customer following after over 2 years selling at local farmers markets and 5 months into having our own storefront. This year (and those to come) will see increased business, which will entail the help of a skilled, seasoned baker who enjoys working with bread and pastry.

We are not interested in hiring someone who wants to learn to make bread or hone some pie-making skills. We are prepared to fairly compensate the person who will bring valuable bread-making experience to our operation, manage his/her time well, follow recipes accurately, work without issue during typical bakers’ hours (late night/early morning shifts), and enjoy producing the most delicious bread around. We are proud of what we do and want to welcome another hard worker to share in our efforts and their rewards.

Please send resume to

Posted 7/18/14

Artisan Head Baker

Pacific Time is a new specialty store opening up in San Diego this fall with an aim to provide the community with in-house artisan baked breads, small production wines, and craft foods and drinks all sourced from locales up and down the Pacific Time Zone, from British Columbia to Baja California.  Our shop is just minutes from the beach and centrally located in San Diego’s burgeoning food and beverage scene.

Inspired by great food and drink, while traveling and residing in this time zone, our family start-up venture is shaped by the goods we enjoy. By sourcing regionally, we’ll be tapping into the freshest products available and supporting local growers and makers. Our contribution in return is the handmade crusty breads, which when combined with wine, beer, cheese, cured meats and other tasty condiments, all made by small and local craftspeople creates a new and exciting concept for San Diego and its visitors to enjoy either in the shop or on the go.

Pacific Time is seeking a head artisan bread baker who is passionate about the art and craft of bread making. The ideal candidate will be someone who is experienced in making naturally leavened breads and is familiar with a variety of pre-ferments as well as working with yeasted dough. Our bakery will use traditional techniques to produce classic, as well as new and exotic breads. An understanding of the business aspect of operating a retail and wholesale bakery is also a must. You will be responsible for purchasing, vendor relationships, stock and inventory control, and hiring for the bakery part of our business. While your skills and education are important factors for this role, we are more interested in your dedication, teamwork, creativity and sense of humor. As we are a new start-up retail venture, you will have the opportunity to help build the business from the ground up and assist in the on-going development of the menu and drink pairings.  You will represent our proprietary brand, but can also build your own recognition in a community that’s craving and supports handcrafted skills.  Our brand spanking new Italian deck oven is being delivered in September, so if you are interested in learning more about this unique opportunity please send your resume and cover letter to:

posted 7/17/2014

Mixing Specialist and Oven System Specialist

After 30 years Bread Alone has expanded into a new state-of-the-art bakery in the Catskill Mountains. We are seeking energetic bakers to join our team. Ideal candidates have a minimum of three years of relevant professional baking experience and have completed a baking and pastry associates degree.

Mixing Specialist: In charge of accurately mixing doughs, preferments, and soakers during their production shift.  Accountable for properly maintaining the Bread Alone sourdough cultures according to production guidelines.  The mixing specialist is expected to be able to identify hydration adjustments for different mixes based upon flour conditions, weather and other variables with the assistance of the Floor Supervisor or Head Baker.  This is a keystone position in the bakery and requires the utmost dedication and persistence to the craft of artisan bread production.  Must have a solid understanding of the use of preferments and mixing methods to create a wide variety of products consistently.

Oven System Specialist:   Responsible for managing the bake off using the Heuft Oven System.  The employee must be comfortable operating computer-based systems, be able to effectively multitask, and have an artistic touch for properly scoring and dusting the loaves prior to baking.  A comprehensive understanding of artisan baking as well as knowing how to make minor adjustments in the proofing and bake off process to create a consistent product is essential.

Duties & Responsibilities:
- A full understanding of the artisan baking process including the order of production and the effects on the final product.
- A passion for bread and a positive attitude.
- Maintain regular, consistent attendance & punctuality. Must have a flexible schedule including nights, weekends and holidays.
- Attend shifts in the specified uniform provided by Bread Alone.
- Responsible and accountable for following Bread Alone production standards for assigned station and tasks.
- Maintains cleanliness of the production areas. Expect every shift to include one to two hours of cleaning duties. Able to effectively breakdown machinery for daily cleaning and preventative maintenance.
- Adheres to all company safety and sanitation guidelines.
- Must be able to stand for prolonged periods of time and repetitively lift fifty pounds safely.
- Well-developed manual dexterity and fine motor skills for artisan bread production.
- Strong math skills including an advanced understanding of Bakers Math.
- Able to communicate clearly with others verbally and in writing while maintaining a positive working environment.
- Advanced multitasking skills with an attention to detail.
- Comfortable operating advanced computer based operation systems.
- Accurately document daily production and HACCP logs.
- Continues to advance baking knowledge on a daily basis.

Candidates will be required to participate in a working interview at the bakery.  Please submit a cover letter and resume with references to: .

posted 7/17/2014

Bread Mixer - Izzio Artisan Bakery

Izzio Artisan Bakery is an European-style bakery, offering artisan breads and handcrafted pastries since 1994. We offer traditional breads, like San Francisco Sourdough and French Baguette, and delectable pastries, like croissants and scones.  Everything from our bakery is made using traditional techniques and only the highest quality ingredients.

We are seeking experienced Bread Mixers to join the Izzio family! This is a unique opportunity for an experienced Artisan Bread Mixer to make their mark and grow in an artisan bakery located in beautiful Colorado open space, Boulder County. We offer relocation assistance.

The Bread Mixer will be responsible for mixing and preparation of our bread and bread product.  As a mixer,  you will be familiar with all the ingredients and purpose of each used in manufacturing scratch baked goods, scale, weigh, mix ingredients, and maintain and nurture natural yeast and naturally leavened products.

Must have prior bread mixing experience in a production bakery or similar production environment, minimum 1-2 years of previous relevant experience. Must be able to work any day of the week and overnight shifts, including holidays and weekends.

Please send resume to to

                                                                                 posted 7/11/14

Artisan Bakery Manager for Crispelli's Commissary: Metro Detroit, Michigan

Search by Harper Associates. Crispelli's Bakery and Pizzeria ( has an exceptional opportunity for a talented hands-on Artisan Baker who also enjoys management.  Crispelli's has one successful location in Berkley with another opening in West Bloomfield.  They operate a scratch kitchen, with highest emphasis on quality.  Crispelli's is in the process of opening a bakery commissary to provide its locations with fresh-baked artisan bread. 

The artisan bakery manager (hands-on) will control the development of bread and pastry items within specified guidelines. Crispelli's wants to establish a world-class line of artisan breads utilizing natural starters to enhance their upscale prepared food and signature sandwiches.  They also want to grow their wholesale business through commission based direct sales.

Baking or culinary degree is required.  Tuesday-Saturday, 4:30 am- 2 pm, 45-50 hours/week. Terrific salary and benefits.

Resume to Ben Schwartz, President, Harper Associates:  ph: 248-737-0431.

                                                                                posted 7/10/14

Full-Time Artisan Baker

Provence Breads and Café, an award-winning artisan bakery in Nashville, TN, is looking for a full-time, energetic, motivated baker to join our small team. We produce breads for many of Nashville’s top restaurants and hotels.

We are willing to provide training, but some knowledge in the process of mixing, shaping, and baking is preferred.  Compensation is based on experience.  Must be able to lift 50 pounds and stand on your feet for extended periods of time. We are an equal opportunity employer, and we bring a fun atmosphere to the work environment.

Applicants can send resumes to

                                                                                 posted 7/8/14

Passionate Head Artisan Baker

Tired of the big city life?  Come live in a great city with a fun name -  Kalamazoo -  and amazing, friendly people, 45 minutes from Lake Michigan and 2 hours from Chicago and Detroit.

We are looking for a head baker who has experience with naturally leavened breads. We have a small bakery servicing a $4.3M restaurant and retail store.  Opportunity to expand bakery and offerings.

Benefits include free staff meals, health insurance, and fitness benefits. Opportunity to be part of a creative, changing, growing, and passionate food organization celebrating 20 years of promoting food made by hand, using sustainable local foods with great taste.  Evening to overnight hours. For more information, see

Please send resume to
                                                                                 posted 6/27/14

Morning Baker

Patisserie Margo’s Excelsior, MN, location is looking for an experienced morning baker. 

Responsibilities would include baking morning pastries, baking off artisan breads, mixing and forming loaves, making quiche, etc.  Experience with naturally leavened breads, (levains, biga, etc.) preferred.  Shift would be 4 am – 12 pm.  Pay will be hourly and based on experience + portion of tips.

We are a family owned and operated bakery, established in 1996. We have two locations: Edina, MN, and Excelsior, MN. 

Looking to fill this position ASAP.   If you are interested, please e-mail resume to or call 952-746-2232.

                                                                                  posted 6/19/14

Experienced Baker

New Vineland Bread, a small artisan bakery in beautiful Lompoc, California, is looking for an experienced baker.

We grow heritage wheat and mill on-site to produce Santa Barbara Farmers' Market Certified loaves. We have a lovely wood-fired Turtle Rock oven, which backs onto our small winery.

Experience with naturally leavened breads from fresh-milled wheat would be great, as well as an interest in wine. Must be smart, self-motivated, a good conversationalist, and like dogs.

Please respond to Melissa Sorongon at with a resume and cover letter detailing career goals and experience.
                                                                              posted 6/17/14

Artisan Bread Bakers

We are the Farmer, Miller, Baker in Los Angeles, CA.   We grow wheat and other specialty grains, mill them into flour on our stone mill, and bake Old World, sourdough loaves for our local community.  See our work on our website,

We are searching for three bakers with some experience in artisan breads to help with mixing and shaping.  Pay rate relative to work experience. 

Please send resume to

                                                                              posted 6/12/14


Experienced Artisan Bread 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 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 from scratch, every day, with no shortcuts for Denver's best restaurants and hotels (including all of the 2013 and 2014 Denver James Beard Award semi-finalists and Denver’s only James Beard Award-winning chef).

Grateful Bread is the only bakery of its size in Denver that makes every single piece of bread and pastry entirely by hand, with no molders, rounders, or sheeters.  We believe in quality first, above everything, and 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 13-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.

Here’s a link to an episode of a PBS series “Chef Driven” we were featured in. 

Here’s a link to a recent Denver Post article on Grateful Bread.

Visit our website at

Please email your resume to for consideration. Pay based on experience. No phone calls, please.

                                                                              posted 6/4/14

Artisan Baker


Our beautiful 250+ seat French brasserie restaurant, LE DIPLOMATE, already acclaimed for its artisan breads (one well-known critic called it "the best bread in the city"), seeks an hourly artisan baker to join our accomplished team in Washington, D.C.

The ideal candidate must possess a true passion for baking rustic, handmade breads, have prior experience baking baguettes, sourdoughs, miches, and boules and have knowledge/experience with using poolish and levain starters. Prior experience working in a high-volume artisan bakery preferred.

If you are proud of your baking craft and have flour in your veins - We want to talk to you!

To apply, please email your resume to our Head Baker at and reference BAKER in the subject line.

                                                                                posted 5/30/14

Head Baker

We are a wholesale artisan bakery in Washington, DC, searching for an exceptional individual who will work in coordination with our production manager to implement dough / bread production guidelines, sanitation requirements and maintain quality controls.  Candidate must have at least 3 years of experience in the baking industry;  fluency in Spanish is a plus.  Higher education is preferred.

This position demands the ability to communicate effectively and delegate responsibilities to staff to meet set goals.  Responsibilities include creating efficient production schedules, following recipes and overviewing all baking processes to ensure consistency in our products.  In addition, the overviewing of equipment,  preventative maintenance and complying with third-party certification guidelines.

Please submit resume and salary requirement to

                                                                               posted 5/29/14

Needed: Artisan Bread Baker

The Baker's Table, a burgeoning artisan bakery on California's central coast, needs a bread baker, STAT.  We are growing so quickly that we cannot keep up with wholesale bread business demand.  We specialize in hand crafted, naturally leavened, artisan breads.

A working knowledge of starters and preferments is necessary.  A knowledge of viennoiserie and pastry is beneficial.  Our new baker will work along with our current bread baker to create the best bread that the Santa Ynez Valley and Santa Barbara have to offer.

This is a 5 day/week position to include early morning and weekend hours, with some overnight hours. 

If you are detail-oriented, organized, a hard worker, and love making delicious, beautiful bread, please e-mail resume to
                                                                              posted 5/27/14

Head Baker / Manager


Established Hudson Valley artisan bakery, serving New York City and the upstate region, is seeking a head baker/manager. 

Ideal candidate should be a skilled teacher/leader, with years of experience and an array of artisan recipes and techniques, AND a great manager - comfortable building and supervising a strong baking team, ensuring orders are filled correctly and product is flawless.  Great communication skills are a must. Computer skills preferred.  Emphasis on growth of established line in both bread and pastry, as well as creating seasonal specialties incorporating local/seasonal products. Opportunity to work autonomously with creative and managerial freedom. Salary and benefits determined by experience. 

Our  beautiful, well-equipped, and spacious facility is a truly hands-on, artisanal bakery.  We are located in the heart of a lively and culturally vibrant community, amidst agricultural bounty and a growing local food movement.  Chatham, NY, is nestled between the Catskill and Berkshire mountains - a quaint, charming small town with pastoral beauty and rustic splendor, two hours north of New York City.  

Send resume to:

                                                                              posted 5/20/14

Lead Baker, Bangkok

The Dome, Lebua Hotel and Tower Club Bangkok is looking for a talented individual to lead our baking team here in Bangkok, Thailand.

The position comes with a single expat package with excellent benefits:  housing, one flight a year, net salary, medical and health. Salary will be commensurate with experience, passion, and talent. Successful candidate will be a proven self-starter and possess a strong attention to detail and organization. The position will report directly to Executive Chef.

We are seeking an artisan baker to work in conjunction with the bakery staff, our team of bakers and pastry department.

Ideal candidates will have:
• A minimum of five years of professional baking experience.
• Thorough knowledge of preferments and breads with heirloom grains, sourdoughs, and be skilled in the mixing, kneading, and handcrafting of traditional breads and pastries.
• Experience with naturally leavened dough.
• Knowledge of all aspects of high volume production, including baking times and temperatures of a variety of baked goods, the materials and techniques used in volume production, food sanitation principles, and the ability to operate sophisticated bakery equipment.
• Strong communication and organizational skills base.
• Previous successful supervisory and product development experience are not required but could present a unique opportunity for the right candidate to move into a production management position.

Please send cover letter and resume to

                                                                                 posted 5/16/14

Head Baker

Established artisan bakery in Queens, NYC is looking for a passionate head baker to lead our team of 30 bakers
We bake all major types of European artisan breads and service leading hotels, catering companies, and restaurants in the Greater NYC area. 

Responsibilities include:

  1. Leadership of bakery team – mentor, coach, hire, train and lead a group of experienced bakers.  We have a great core group of eager bakers, waiting for a head baker to lead them
  2. Quality Control – ensure we bake superior, consistent, high quality breads
  3. Recipe Development – innovate and improved recipes
  4. Food Safety Oversight – we are third party audited and need a manager to oversee food safety compliance

Key Skills:

  1. Be passionate about artisan bread – Dream about crust & crumb!
  2. Have 7+ years of bread bakery experience and 5+ years of supervisory experience
  3. Be willing to work hard and be rewarded for your hard work
  4. Be able to communicate well (Spanish skills a plus) and a team player, looking to be a hands-on leader

If interested, please email your resume to:

posted 5/12/2014

Night Baker

Ravelin Bakery
Fine pastries and artisan breads
Denton, Texas

Night Baker
Full-time postion.
Start time 1:00 am, Monday-Friday.

Mixing bread dough, Make up and baking croissants and breakfast pastries, pie tarts and cookies. This is an all scratch bakery!

Apply in person before 12:00 pm, Tuesday-Friday at:

posted 5/12/2014

Lead Baker

Patina Restaurant Group was founded on the belief that culinary excellence is an art form.  A truly bicoastal boutique restaurant and food service company, Patina Restaurant Group boasts of approximately 60 restaurants and food service operations in performing arts centers entirely dedicated to providing clients with the very finest quality cuisine, exceptional service and genuine hospitality.

Patina Pastry Kitchen is searching for a Lead Baker in Los Angeles, CA.  The ideal and qualified candidate specializes in the following:

• Laminated doughs – puff pastry, croissant, Danish
• French breads – pain au lait, pain de mie, brioche
• Artisan breads – no yeast, natural leavening, and fruit starters. Direct and in-direct doughs, overnight fermentation
• Sweet as well as savory baked goods knowledge: quiches, doughnuts, beignets, muffins, pâte brisée items, hand pies


• Baking and Pastry Arts degree
• Minimum 6 years proven experience in a high-volume boulangerie/bakery
• Large quantity and hotel experience in a bakeshop preferred
• Strong organizational skills and clean working habits
• Knowledge of current baking and pastry trends
• Availability to work weekends required

We are more than just an Equal Opportunity Employer and enthusiastically celebrate the powerful and profound diversity of our team.


• Competitive compensation package
• Major medical insurance options
• Dental, vision and life insurance
• Paid vacation
• 401K program
• Company dining program

Interested and qualified individuals, send resumes to: with “Head Baker” in the subject line.

                                                                                posted 5/12/14

Artisan Head Baker

Yalaha Bakery was established in 1994 in Lake County and currently has two locations in Central Florida. Our award-winning, innovative bakery produces diverse superior-quality German and European artisan breads and pastries.

We are seeking an artisan baker to work in conjunction with the bakery staff, our team of bakers and pastry department.
Ideal candidates will have:

• A minimum of five years of professional baking experience.
• Thorough knowledge of pre-ferments and German ryes, sourdoughs, and be skilled in the mixing, kneading, and hand-crafting of traditional breads and pastries.
• Experience with naturally leavened dough.
• Knowledge of all aspects of high volume production including baking times and temperatures of a variety of baked goods, the materials and techniques used in volume production, food sanitation principles and the ability to operate sophisticated bakery equipment.
• Strong communication and organizational skills base.
• Previous successful supervisory and product development experience are not required but could present a unique opportunity for the right candidate to move into a production management position.

This is a full-time, long-term position. Salary and benefits based on experience.

To apply, please send your resume to:

posted 5/8/2014

Senior Bakery Scientist II

Newly Weds Foods, Inc., a global leader in food processing and foodservice, is seeking a Senior Bakery Scientist for its Chicago, IL, location.

Responsibilities include:
• Developing mastery of customer’s products and processes and develop a positive working relationship with internal and external customers. Conduct presentations as needed.
• Mentoring and training of entry level scientist and interns when applicable. Apply delegation skills when appropriate.
• Demonstrating significant innovation and improvement in Pizza product development and processes
• Identifying root cause of a problem and implement corrective action. Conduct situation analysis and troubleshoot.
• Recognizing and incorporating pizza industry advances and technology

1. Requires a bachelor’s degree in food science, culinary science, biology, chemistry or related field.
2. Minimum of eight years related experience and/or training in the pizza Industry.
3. Must understand varieties of pizza dough, ingredients, processing and have a working knowledge of the pizza industry.
4. Must be able to respond and adapt to change quickly and demonstrate proven problem solving abilities.
5. Strong communication, interpersonal skills, and presentation skills required.
6. Must be able to stand for long periods of time.

Newly Weds Food offers competitive pay and benefits.  Please submit resumes to

EOE Female/Male/Disabled/Veteran

Posted 5/2/2014

Artisan Bread Baker

Bob's Well Bread Bakery is seeking an experienced artisan bread baker to help us launch our bricks and mortar breadshop in Los Alamos, California -- someone who knows how to make naturally leavened breads and is familiar with a variety of preferments (poolish, biga, levain, pâte fermentée, etc.) as well as working with yeasted doughs. Must be organized and have good management skills.

We will use traditional, time-honored techniques to produce classic (as well as new and exciting) bread and pastry products.

While experience and education are important factors for these positions, a candidate’s dedication, passion, precision, and creativity are absolutely essential.

Always ready to rise to the occasion, our bakers will work to develop new products, adjust formulas, and meet (and exceed) the needs and requirements of our retail and planned-for wholesale clients.  An understanding of the business aspects of operating a bakery are also within the skill-set of this individual, e.g. purchasing, vendor management, stock/inventory management, hiring, etc.

Perhaps most importantly, our bakers will be passionate about the art and craft of bread making, and will love to share that enthusiasm with customers and the community at large.

If you are interested in learning more about this opportunity, please send your resume and cover letter to, along with any additional information you feel would be important for us to review.                                                                                                                                                                                            posted 5/2/14

Head Baker

Our Daily Bread is looking for a hands-on, experienced and enthusiastic artisan bread baker.  We are a reputable Santa Barbara, California, bakery who recently moved to a new location in town. 

We're looking for a head baker to be responsible for production, quality, and expansion of our product line. The right candidate could look forward to being on a fast track to becoming a partner in the business, if so desired.   Check out our website:

Please email a detailed resume to

                                                                                 posted 4/29/14

Baker for Gluten-Free Bakery


WildFlour Bakery/Cafe is looking for a baker for our gluten-free bakery in Lawrenceville, NJ.  It is a full-time position. 

Looking for an individual who is passionate about his/her craft and with an interest in making the best gluten-free bread.  We are busy breaking new ground for clamorous demands for gluten-free baked goods.  We are excited about the breads and pastries we have created for our clients, from cream puffs to wedding cakes. 

Please send your resume to

                                                                                posted 4/28/14

Bread Bakers Wanted


Do you want to work at a bakery that encourages growth?  Has an energetic atmosphere? And is committed to quality?

Then come join La Farm Bakery, home of Master Baker Lionel Vatinet.  La Farm is a dynamic, high-end bakery located in Cary, NC (near Raleigh-Durham).  La Farm has a passion to make every customer experience an exceptional one, and we understand that starts with high quality ingredients and talented bakers.

La Farm is looking for candidates with strong leadership and communication skills. Their work will show a sense of urgency, detail and passion.  They will have experience baking from scratch and have at least one year culinary background in a high production environment.

Please visit our website at to learn more about us and e-mail your cover letter & resume to
                                                                                posted 4/25/14

Head Pastry Manager


We're looking for a passionate baker and skilled manager to lead the Pastry Kitchen at Zingerman’s Bakehouse. The kitchen has sales of $3.25 million, 3 Assistant Managers, 25 employees, and two full shifts, with a significant increase during November and December.

This position provides an opportunity to be involved in a growing, changing, and challenging organization that is doing pioneering work in food, service, management, and training.

To learn more and apply, please visit

                                                                                    posted 4/25/14

Bread Production Manager


We're looking for a passionate baker and a skilled baker to co-lead the Bread Bakery at Zingerman’s Bakehouse. The Bakery has sales of $4.25 million, 1 Head Manager, 2 Assistant Managers, and 40 employees and operates 24 hours a day, 363 days a year. We are uncompromising in our pursuit of baking high-quality artisan breads.

This position provides an opportunity to be involved in a growing, changing, and challenging organization that is doing pioneering work in food, service, management, and training.

To learn more and apply, please visit

                                                                                posted 4/25/14

Head Baker

Publican Quality Meats is a unique restaurant concept that combines simple elements that answer the call of an awaiting market. This contemporary American butcher shop is the vision of four acclaimed Chicago restaurateurs: Chef Paul Kahan, Donnie Madia, Terry Alexander, and Eduard Seitan.

The 32-seat dining area makes Publican Quality Meats the perfect place for large group dinners or intimate cocktail gatherings. Each event is personalized to meet the individual needs of all guests, with menus crafted from local, seasonal ingredients and beverages sourced from producers that are deemed as the best in their trade.

Publican Quality Meats, part of the One Off Hospitality family, is in search of a full-time head baker. The head baker would be responsible for recipe development, quality control, production schedule, staff scheduling, managing inventory/cost, and overseeing operations.

If interested, please apply via Culinary Agents or send resumes directly to

                                                                          posted 4/17/14                                                                     

Experienced Artisan Baker

Needed:  Experienced baker who understands production demands for both retail and wholesale.  Should be knowledgeable in European pastry and artisan breads and have a passion for baking and business development.

Required skills:
• Ability to plan, implement, and manage daily production
• Understand the importance of positive communication between sales and production
• Seeks a quality operation versus a mass production environment
• Capable of developing a team environment

Our bakery in Catonsville, MD, has existed since 1996 and moved in 2011 to a new,  4,400 sq ft “green” building with an additional 5,000 sq ft for future expansion.  Retail outlet - supplies health food and restaurant industry. 

Individual must be high energy, cooperative, and passionate about being directly involved in the management/development of all aspects of production.  Potential for future profit sharing.

Please forward resume to Mike at

                                                                             posted 4/16/14

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