Careers
Working here
What it is like to work in this bakery, and how to apply.
6am
Doors open
18hr
Slowest ferment
0
Frozen shortcuts
14
Loaves in the range
Why people stay
Describe what makes this a good place to work. Be specific: hours, autonomy, the quality of the work and who they report to.
Say plainly what you expect in return. A page that only lists benefits attracts the wrong applications.
What we offer
- A clear description of the role
- Salary stated in the advert
- A named person to talk to
- An answer either way
How we work
Sold today or not at all
Day-old bread is discounted or donated, never resold as fresh.
Hands, not premix
Every dough starts from flour, not from a bag of powder.
Local first
Flour, eggs and dairy come from suppliers we can drive to.
Small and consistent
A short range done every day beats a long one done sometimes.
Current openings
- Head baker, full time
- Pastry chef, full time
- Counter lead, full time
Send us a message
Use the details below, or send a message and someone will come back to you. Tell us a little about what you need so the reply is useful.
- Your phone number
- Your email address
- Your street address
What happens next
- We read every message ourselves
- You get a reply within one working day
- If we are not the right fit, we will say so