I'm in Omaha area, as well.  Have you tried both Wheatfields locations?  I assume you tried the one in Omaha, but there is another location in Papillion at the Shadowlake Town Center.  Perhaps you would get a different response there.  Just to cover bases, you tried inquiring at Great Harvest Bread Co. and the local Paneras to see if they need early morning bakers?

The second Wheatflelds is managed by the same man.  It was a sort of second blow to hear that from him.  Great Harvest Bread said they weren't looking for anyone, but that they would keep my app on file.  And I haven't had any luck with three of the Panera's.  Like I said....losing hope here.  I even went to Hy-Vee and got as far as an actual interview, but when they never called me back; even after I called them to check on the status.  I don't think I look funny.  I got rid of my hunchback a few months ago, so I'm not sure what it is that's keeping someone from hiring me.

Thanks for your help 

In your shoes, I'd join the Bread Baker's Guild of America.  They have a great mailing list.  And their web page and newsletter have job announcements.  Get on the list.  Impress people with your questions and how well you learn... not to mention your passion.  Send notes to people off list.  Ask the bakers there for job hunting tips.

Who did you talk to at Wheatfields?  The guy who is at the Wheatfields in Lawrence Kansas is a regular on the mailing list.

Have you developed a passion for some styles of bread?  If so, are the bakeries you are looking for baking that sort of bread?  In painting - are you doing walls or portraits?  There's nothing wrong with either, but even through there some minor simularities in the tools, they aren't the same.  Even withing an area, there are differences.  If Picasso is your hero, you don't go to the local portrait studio to crank 'em out.

Next, if you can, go to school.  SFBI has excellent classes and they do job placement.  There are many other schools, but I'd suggest ones that specialize in baking.  In most culinary schools baking is the red-headed orphan step-child.

Good luck,

Mike

I'm a manager at a bakery right now, and although we don't generally have a stack of resumes to look through for new bakers, I do have a bit of experience in terms of what to look for for new bakers.

I'm not trying to make you feel better, but honestly-- Passion. I've gone through 5 or 6 terrible bakers who didn't care about feeding the starters, taking care of the equipment, or what their bread looked like. They were our worst  bakers.

I have a new baker who is over 40 years old, and who had never touched raw dough in his career as a line cook and kitchen manager. He's passionate about his shift, he works well alone, and he's the best guy we've hired in a long time.

Just keep trying. There aren't many people who are actually passionate about baking in our industry. Eventually you'll find a manager who appreciates what you can bring to the table.

I had a similar situation as you when getting into this (food) industry. My sous chef told me I wasn't "edgy" enough and I wouldn't make it as a cook. I ran into others who gave similar opinions, but eventually came to realize that there's a lot of people in the food industry who are simply jaded and always trying to cover up feelings of inadequacies. It's not a trademark of the food industry but it certainly seems to be amplified for some reason.

Oh yeah, you won't make as much money if you give up painting :) You probably realized that already.