Required Years of Experience
We make naturally fermented artisan breads and pastries by hand, from scratch, every day. We use locally sourced organic flour and grains. We are looking for someone who can work both independently and with a team and who is committed to producing high-quality, consistent work. We recently moved to a larger space in Northeast Evanston and we need additional bakers to meet both retail and wholesale demand.
Hewn has been recognized in the New York Times, Bon Appetit, Food & Wine, Chicago Magazine, Midwest Living, and many other local and national publications for our commitment to making naturally fermented artisan breads and pastries. We have a wonderful team of people who share our commitment to making the best possible products. We are a part of Evanston's progressive and unique food and drink scene, and we appreciate being in a diverse community.
Please email your cover letter and resume for consideration. Pay is competitive and we offer health care benefits for our full-time employees. A simple IRA plan is also available.
All applicants must be able to lift 50 lbs and be on their feet for several hours.
Compensation: Hourly (Based on Experience) plus tips
Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, 401k, Potential Bonuses
Dough Making / Portioning
Food Safety Knowledge
Other jobs you might be interested in
Salads / Sandwiches / Soups, Desserts, Vegan / Vegetarian, American, Coffee / Tea, French, Farm To Table
Bakery / Patisserie, Cafe
The word "hewn" is a way to connect the past with the future. Everything at Hewn is made in-house, from scratch daily. We source our grains from local, organic farms, and all of our breads are hand-mixed, hand-shaped and naturally fermented without commercial yeast. We appreciate our partnerships with local farmers, and we enjoy creating new items using heritage flours.
Regardless of experience, every new baker hired at Hewn goes through our extensive training program. Each staff person is provided with opportunities for professional growth. We have a wonderful team of people who share our commitment to making the best possible products.
Hewn has been recognized in the New York Times, Chicago Magazine, the Chicago Tribune, Saveur magazine and many other local and national publications for our commitment to making naturally fermented artisan breads and pastries. We are a part of Evanston's burgeoning food and drink scene, and we appreciate being in a diverse community.