Check here for openings to work alongside us! If you don’t see anything but want us to keep your info on file, that’s cool too, send an email to goodbread@fernhornbakery.com with a resume, a note of interest, and 2 professional references.
CURRENT as of 9/23/26 Baker – Fernhorn Bakery (Part-Time)
Schedule: Part-time, varied hours depending on production needs and seasonal fluctuation 15-30 hours a week over 3-5 days. Roughly 9am-2pm with 1 early start day per week of 5am.
Pay: Training rate $18, after 30 day review $18-20, farmers market tip pool, free bread and goodies.
Fernhorn Bakery is a small, community-focused bakery producing naturally leavened sourdough bread made with Washington grains. We supply grocery stores, restaurants, Vashon farmers market, and Island farm stands, and we take a lot of pride in how we do things—slow fermentation, local ingredients, and a supportive, hardworking team.
Job Summary
This is a hands-on, physical job that’s repetitive, but never boring. You’ll be part of the daily rhythm of bread production—weighing out flour and ingredients, mixing dough, shaping dough, baking, and cleaning. There are many moving parts and tasks within our small bakery. The work follows the living nature of the starter and is satisfying and team-oriented. You will:
- Assist with sourdough production (weighing flour, mixing, scaling and shaping dough, loading/unloading ovens)
- Help maintain a clean, organized bakery (maintain inventory awareness, lots of dishes, surfaces, and floors)
- Develop an understanding of various grains and their mixing/shaping/baking techniques
- Work closely with a small team to meet daily production goals
Requirements
- Able to absorb, recall and execute instruction easily
- Able to work independently, ask questions when needed and transition efficiently between tasks
- Comfortable with repetitive tasks and occasional early mornings
- Able to lift 50 lbs several times a day and stand for up to 8 hours on a concrete floor
- Comprehension of basic math, record keeping skills, and an ability to learn baker’s percentages
- Interest in our local grain economy, sustainability and community food resilience
- Team player with a positive attitude and enjoys having music playing
- Bakery or food production experience is great, but not required—we’re happy to train the right person
Please send a note about your interest and availability, resume and two professional references to goodbread@fernhornbakery.com