Baker/Bakers Assistant (Night Shift- 6pm-2am)

Baker/Bakers Assistant (6PM – 2AM)

Production Bakery | Braeside | Full Time

You want to learn real sourdough. This is where that happens.

Baker Bleu produces long-fermentation sourdough the way it's supposed to be made - and if you want to understand how bread actually works, this is the environment to do it in!

What you're walking into

Baker Bleu has been producing serious sourdough since 2016. Five locations across two states. Long-fermentation methods. Disciplined process. Standards that have gone up, not down, as business has grown.

Our move to a brand-new, purpose-built facility in Braeside - climate-controlled, intelligently laid out, and designed from the ground up for high-quality bread production is only weeks away. Imagine a workplace with better humidity control and smarter equipment! It is a working environment that is built around the craft rather than retrofitted into it.

What you'll actually learn

This is a hands-on production role, which means you'll be working across the full bread production process - mixing, shaping, baking, and understanding why each stage matters. You'll operate real production equipment, follow recipes and processes, and work alongside bakers who have genuine knowledge and are willing to share it.

Most importantly, you'll learn how long-fermentation sourdough actually behaves. Why hydration matters. Why timing matters. Why temperature matters. The kind of foundational understanding that makes you a better baker regardless of where your career takes you.

What you get from day one

• Structured training that builds your skills progressively - you're not thrown in and left to figure it out.

• A professional team environment where the standard is high and the people around you are genuinely good at what they do.

• Staff discounts across all Baker Bleu locations. And a clear, real pathway for progression - as the business grows into its new facility, the roles above you grow too, and internal development is how we prefer to fill them.

• You'll work a 6PM to 2AM shift. If that suits your life, it's also one of the best shifts in production baking - focused, quiet, and entirely about the work.

What this role asks of you

• Pride in your work - not ego, just genuine care about what you're producing.

• A willingness to learn and follow process, even when you think you might know better, because understanding why the process exists comes before the license to question it.

• And a real desire to build something in this industry, not just fill time in it.

If this sounds like you

Apply with your resume and a cover letter. If you'd prefer to have a conversation before committing to an application, reach out - we're happy to talk through the role and answer any questions honestly.