The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Experienced baker needed for small bakery

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boomerang's picture
boomerang

Experienced baker needed for small bakery

I'm looking for an experience artisan baker for my small retail bakery.  Currently it is just me but with confirmations, graduations, the summer market season and wedding season fast approaching I cannot do it all myself.  I prefer someone who enjoys artisan bread baking, is creative, and would love to work with cheese.  Check out www.boomerangbakery.net to see what I offer.

Why would you want to work for me?  Because I operate a community bakery where folks are welcome to utilize my space, where I make every effort to support local suppliers and producers, where I am willing to do my share of grunt work and work alongside you to get the job done for the customer.

Qualifications:  minimum of 2 yrs bread baking experience, knowledge of pre-ferments, sponges, quickbeads, pastries, etc.  experience with hand moulding as well as equipment.  Of course cake creation experience a plus.

Remuneration:  negotiable based on experience.  You help me grow my business and I'll help you grow your wages.

Contact with resume and available at boomerangbakery [at] gmail.com

 

Thanks, Joanne

Wild-Yeast's picture
Wild-Yeast

Hi Joanne,

Really like your website and your menu made me hungry. Hope you find the right person to help you with your success. Your bakery is the type of business I love to patronize. I didn't see naturally fermented half-sours on the carte or did I miss it?

Best regards, Wild-Yeast

boomerang's picture
boomerang

Thank you for the encouragement.  I apologize for my ignorance but I am not an experienced baker -- learning as I go -- so I don't know what a naturally fermented half-sour is.  I make sourdough using a starter I began when I opened.  My bible for breads is Reinhart's Crust and Crumb.  I used his sourdough starter recipe and keep "charlie" fed and happy and healthy and he gives me wonderful sourdough.  I use this same starter to make a sour rye and a sourdough raisin.  I haven't experimented much beyond that for sourdough.  I have taken Reinhart's french bread I recipe along with a yoghurt bread recipe and blended them to make a yoghurt french bread that has a wonderful crumb, very chewy crust, and is really tasty.  So what is a half-sour?  Joanne

Wild-Yeast's picture
Wild-Yeast

Hi Joanne,

A half-sour is a naturally fermented cucumber pickle [leuconostoc mesenteroides initiates the "sour" lactic acid fermentation - same fermentation process as sauerkraut]. They usually accompany "Ploughman Lunches" in the U.K. and deli sandwiches in the New York City [Brooklyn] vicinity. In my case they've become a standard accompaniment to sandwiches.  I have to ferment my own as the "old fashioned deli" supply has all but disappeared [at least the ones that kept them under refrigeration to retain the crispness in my area]. I have no idea whether these are popular in your area but with the high proportion of Northern European settlers in Michigan you might be in luck. Not sure what they're called in Scandinavia.

David Snyder does a great job explaining the process here. Recipe variations are numerous - I'm still "in process" with mine.   

A good starter is near and dear to every levain baker's heart - "Charlie"..., Mine's Abbey Normal...,

Wild-Yeast