Sourdough Bread Specialist at Small State Provisions

Small State Provisions is looking for an individual to join our team. Our ideal candidate is self-driven, motivated and trustworthy.

ABOUT USSmall State Provisions is an award-winning organic bakery founded in 2019 and rooted in theheart of New England. With two growing locations, we remain deeply committed to beingemployee-centric, community-focused, and quality-obsessed. We craft naturally leavenedbreads and thoughtfully sourced baked goods using traditional methods, organic ingredients,and an unwavering dedication to doing things the right way.WHO WE’RE LOOKING FORWe’re searching for an experienced Bread Mixer to join our flagship bakery team in Avon. Thisperson will be hands-on with naturally leavened bread production, responsible for mixing,fermentation management, and ensuring daily consistency and quality.The right candidate has a passion for sourdough, understands fermentation timelines andbaker’s math, and thrives in a fast-paced, high-volume bakery setting. Bonus points if you canwork with laminated dough and viennoiserie!YOUR DAY-TO-DAY●Manage the start-to-finish production of daily bread mixes●Monitor fermentation and dough development, adjusting based on temperature andtiming●Feed and maintain levains/starters and monitor for peak activity●Accurately record mix logs and fermentation data●Collaborate with the Kitchen Manager and Director of Ops on new bread development●Communicate flour and inventory needs●Help train and support junior mixers●Bonus: ability to shape laminated pastry and operate sheeterWHAT SUCCESS LOOKS LIKE●Consistency: Produces reliable, quality mixes day in and day out●Quality Control: Bakes that meet our high visual and structural standards●Efficiency: Balances speed and precision within standard labor hours●Team & Skill Growth: Takes initiative, trains others, and grows into a leadership roleWHAT YOU BRING●2+ years experience in bread production and naturally leavened doughs●Strong understanding of fermentation, baker’s math, and mixing techniques●Ability to scale recipes, shape dough, and manage timelines confidently●Familiarity with bakery equipment and safety standards●Ability to lift 50 lbs and be on your feet for long shifts●Weekend and early morning availability (this is non-negotiable)YOU’LL FIT IN IF YOU…●Nerd out over sourdough and fermentation●Are proactive, curious, and love to learn●Can work independently, but value collaboration●Want to be part of a team that’s growing something specialCOMPENSATION & BENEFITS●Compensation: $24-$26 hourly which includes base pay + tips ●5 days paid time off during the first year of employment (available after 90 days)●Health care contribution: 40% of an open market monthly plan●Staff meal plan and free coffee during shift●$500 annual education stipend for culinary courses, bread & grain-focused education, orindustry conferences

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