Thanks for checking us out. In this description I'll go over our approach to bread, the nature of the position, and compensation.
***If you think this is a good match, please send a brief cover letter and a simple resume. If you don't send those docs, we won't consider your interest. Nothing fancy, just a brief note about why you want to work here and what your employment experience looks like. Thanks!***
Approach to bread
Merzbacher's approach to artisan bread is pretty simple -make the bread we (as bakers) want to eat. What does that mean? It means we mill locally grown grain in a stone mill. It means we create several types of yeasted and sourdough pre-ferments as a way of improving flavor and shelf life. It means we use the highest quality machinery that gently handles the product. If you visit our 4800 sq foot bakery, you'll understand. We're obsessed and perhaps a little weird. Have you ever met a normal baker? I thought not...
About the position
Generally speaking, there are three components to Merzbacher's baking process -mixing, shaping, and baking. Applicants without experience will first be assigned to the shaping station where they will learn about managing bulk fermentation, dividing, and shaping. For those with artisan bread experience, you will quickly progress to the oven station where you will operate a steam tube deck oven and a double rack oven. The mixing position is reserved for highly experienced bakers who have demonstrated passion, reliability, and consistency.
Compensation
Compensation is tied to experience but as a general principle, we believe that you get what you pay for. We will teach you all that we know but we can't teach interest/passion/character. If you work hard, play nice, and crave knowledge, we'll move you up from the starting rate of $17.50 as fast as possible.
Anyway, that's it. If you're still interested please send a brief cover letter and a simple resume. If you don't send those docs, we won't consider your interest.
Hope to hear from you!
