At Big Loaf, bread is made the slow way: long ferments & hand shaped.
We’re an artisan bakery working at production scale. That means maintaining the care and judgement of small-batch baking while producing serious volume, consistently, as a team. The pace is real, the standards are high and every loaf still matters.
As we grow, we’re looking for bakers who can hold their own, care about the details and take pride in doing things properly.
If you’ve been baking for a while but feel there’s another level of the craft still to discover, this could be where you find it.
We’re hiring across two shifts—2am and 10am starts—and are open to both experienced senior bakers and capable mid-level bakers ready to take the next step.
You’ll need to understand fermentation, respect timing and recognise when a dough isn’t behaving as it should.
You’ll:
Mix, shape and bake artisan and specialty breads at production scale, with sourdough at the heart of what we do
Follow recipes and production processes with precision and consistency
Maintain quality and attention to detail across larger production runs
Keep a clean, organised bakery with strong food-safety discipline
Work reliably as part of a shift team, where communication matters as much as craft
Mentor developing bakers and contribute to recipe development if joining at senior level
Solid hands-on experience producing artisan bread
Confidence working with sourdough
The ability to maintain quality, pace and consistency across larger production runs
A reliable, team-first approach
A baking qualification or equivalent practical experience
The ambition to keep learning and step up
At least five years’ experience in an artisan production bakery
Deep knowledge of sourdough, including fermentation, shaping and troubleshooting
Experience leading or mentoring a small team
The confidence and judgement to take ownership of a shift
High standards, calm communication and a practical approach when things don’t go to plan
