Jared Shein

● Managed a team of 8 bakers and 3 dishwashers
● Developed new products from the idea stage, to testing, costing, and production planning
● Prepared schedules, led team meetings, and oversaw procurement of ingredients
● Interviewed, hired, and trained new bakers
● Mixed, shaped, and baked all of the bakery’s high hydration sourdough breads

● Mixed approximately 450 kilos of dough for daily bakes
● Divided, preshaped, and final shaped bâtards, baguettes, miche, fougasse, buns, brioche, and focaccia
● Baked 400-550 loaves of bread per 8 hour shift in a 4 deck oven

● Built out internal infrastructure for a new service model that increased client capacity by 25%
● Guided founders through strategy meetings to discover startup needs and create action plans

● Mixed, shaped, and baked batards, boules, baguettes, and flatbreads
● Recipe tested and developed new product (babka) for sale at farm store

Baking Apprentice and Farmers Market Coordinator
● Mixed and shaped high hydration sourdough breads
● Managed and staffed farmers market stand