Apprentice / Student Baker

Apprentice / Student Baker – Artisan Sourdough, Fremantle

At Big Loaf, bread is made the slow way. Long ferments. Hand shaping. Real sourdough. If you want to learn the trade properly, from levain to the oven, this is where you start.

This role suits either:

• An apprentice starting out, who will complete a Certificate III in Baking alongside their work with us
• A baking student currently studying at TAFE, looking for paid work to put what they're learning into practice

What you'll learn

• Mixing, shaping and baking sourdough, baguette, focaccia and more
• Working with levain, long fermentation and cold retard
• How a professional production team runs, from mise en place to the last bake

What we're looking for

• A genuine interest in bread. Experience isn't required, but curiosity is.
• Reliable and punctual. Bread doesn't wait, so turning up on time matters from day one.
• Comfortable on your feet, able to lift and carry
• Happy to work early mornings or afternoons
• Takes direction well and asks questions
• Full working rights in Australia

The role
Full-time apprenticeship, or part-time/casual for current students
Morning shift 2am–10am or afternoon shift 10am–6pm
Award rates

What we offer

• Real growth pathways. We promote from within.
• A team that takes bread seriously
• Staff discounts across all Big Loaf venues