Baker/Pastry Chef
New Yesterday
This role is all about bread and viennoiserie: sourdough, loaves, croissants, laminated doughs, and everything in between. You'll be hands-on with production from day one, including a short window of recipe testing and full baking before we open.
What you'd be doing Mixing, shaping, proofing, and baking bread and viennoiserie daily
Following recipes with care and consistency, while bringing your own eye for quality
Helping with recipe testing and dialling in our menu in the days before opening
Keeping track of ingredient and supply levels, and reordering when stocks run low
Keeping your workspace clean, organised, and food-safe
Working directly with the owner to keep production running smoothly
What we're looking for A genuine love for bread and pastry whether you've been baking professionally for years or you're earlier in your journey and eager to learn
A solid understanding of food safety and hygiene practices
Comfort with early mornings (shifts start at 5am)
Happy to work across a variety of shifts, including weekends and public holidays when the bakery needs you
Reliability, attention to detail, and a willingness to pitch in wherever needed
Experience with sourdough or laminated doughs
Must have the right to work in the UK
The details Type: Full-time
Start: Mid June 2026 (with a few days of baking and recipe testing before opening)
Hours: 45.5 hours/week, starting at 5am
Pay: £35,000£37,500 per year, depending on experience
Benefits: Workplace pension, paid annual leave, staff discount on bakery products, and the opportunity to contribute to menu and recipe development
How to apply Send us your CV along with a short note about yourself and what draws you to this role. We'd love to hear about your baking experience in your own words too.
Applications are reviewed on a rolling basis, so get in touch sooner rather than later.
We can't wait to meet you.
TPBN1_UKCT
- Location:
- Muswell Hill
- Job Type:
- PartTime
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