We are looking for an enthusiastic baker's apprentice who is willing to be part of a really fun project. Compensation will depend on skill level. An unpaid position to begin is likely, until skills are developed which warrant a compensation discussion. Our dough preparation occurs on most Saturday mornings and bakes are early on Sunday mornings. These are the expected work days.
Baking commercial quantities of long fermentation sourdough in a wood fired masonry oven is not for the faint of heart. The process itself has many lessons to teach and we look forward to the opportunity of learning some lessons with you!
We will get back to you shortly.