Breaking Bread Bakery

Do you know someone who might like a job like this? We've been searching several weeks for another baker. We might even hire two if we can find candidates. So if you know someone interested in bread, muffins, cookies, pastry, or croissants, please send them our way! A few things to know.... We bake early and late. Our 8 hour shifts start at 2:30am or 4:00pm. We are in our 9th year of business. Our revenue in the first 3 quarters of 2020 was up 30% year over year. Lately, we've been adding 2 wholesale accounts per week. We are stressed with growth. We have had staff from the very top culinary schools and some with no experience. We know now that desire and drive are more important.

Baker's Choice today is Green Chile Provolone sourdough. We're set up at the Avocado Shack in Morro Bay this morning, at the Cambria farmers market this afternoon, and our bakery is open until 6:00pm. Plenty of croissants, cookies, and other breads too!

Retarding is the term for refrigerating bread or pastry dough to slow down its fermentation. Bakers do it to spread ou the production schedule or to change the flavor, or both. This picture is late Friday night. All of our pretzels and pretzel buns are tucked in before being dipped and baked Saturday morning. Then they're off to Beda’s Biergarten or one of your local craft breweries. Enjoy!

Sorry to post so late today. Dealing with a broken delivery van. Olive Levain, with Kalamatta olives, is the Baker's Choice today. You can still catch it at the bakery or the @cambriafarmersmarket this afternoon. We sent quite a few half loaves to Cambria if you just want to try it out, or if you're alone and don't eat a whole loaf.