Description:
At izzio Artisan Bakery, we believe great bread starts with great ingredients—and great people. As the #1 selling and fastest-growing sourdough brand, we craft our bread in small batches using time-honored techniques, simple ingredients, and a passion for quality. Naturally fermented and incredibly delicious, izzio is real artisan sourdough. Our team is at the heart of everything we do—and a key ingredient in our success.
Position Summary
The Sample Baker plays a central role in developing and commercializing new breads for Izzio Artisan Bakery. This hands-on position requires baking knowledge combined with a scientific and process-oriented approach. The Sample Baker will work collaboratively with cross-functional teams to bring bread concepts to life, translating ideas and concepts into commercially scalable solutions.
Key Responsibilities
Hands-On Baking & Development
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Execute all phases of bread production: mixing, shaping, proofing, baking, cooling and slicing to meet daily sample requirements.
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Assist with trials and recipe adjustments based on taste, texture, and performance.
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Work directly with test ingredients to achieve the desired product outcomes.
Recipe & Process Innovation
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Bake high-quality breads under the guidance of Technical Baker & Commercialization Specialist to meet the sampling needs of sales and marketing.
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Test new ingredients, methods, or processes in a benchtop or lab setting for commercial viability.
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Maintain detailed records of test results, modifications, and outcomes.
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Record all sample bread steps with accuracy for repeatability and quality assurance.
Support Scale-Up & Trials
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Participate in pilot and plant-scale test runs, assisting the technical baking team.
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Collaborate with production teams to ensure a smooth handover from R&D to operations.
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Troubleshoot real-time baking issues during trials or product launches.
Product Quality & Sensory Testing
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Evaluate products for quality attributes such as crust, crumb, aroma, taste, and texture.
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Ensure consistency and quality of all breads according to product specifications.
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Support shelf-life studies, packaging compatibility, and storage condition assessments.
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Ensure GMP standards, cleanliness, and food safety practices are always followed.
Cross-Functional Support
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Maintain clear and proactive communication with all internal and cross-functional team members.
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Participate in tastings, product reviews, and presentations.
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Help train bakery staff on new product techniques and preparation standards when needed.
Requirements:
Technical Baking
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Serve as a technical expert in artisan and commercial bread production, including fermentation, mixing, dough development, dividing, shaping, proofing, baking, cooling, and packaging.
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Provide on-the-floor technical support during daily production to troubleshoot product and process issues.
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Monitor product quality and recommend process improvements to improve consistency and reduce variation.
Commercialization
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Support commercialization of new products from bench samples through full-scale production.
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Partner with Product Development to translate bench-top formulations into scalable manufacturing processes.
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Participate in plant trials, scale-ups, first production runs, and post-launch evaluations.
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Document process parameters and production standards.
Process Improvement
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Identify opportunities to improve yields, throughput, labor efficiency, product consistency, and waste reduction.
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Recommend adjustments to formulations, process parameters, and operating procedures based on production performance.
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Analyze production data and collaborate with Operations to improve overall bakery performance.
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Assist with standardizing baking procedures across multiple production lines and facilities.
Cross-Functional Collaboration
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A minimum of 2 years of professional baking experience. Commercial bakery and bread baking experience required. Formal training in Baking & Pastry Arts is highly preferred.
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Must be able to communicate, read and write fluently/proficiency in English.
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Strong working knowledge of dough handling, fermentation, proofing, baking, and finishing.
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Working experience with deck ovens and rack ovens.
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Ability to read formulas, scale ingredients accurately, and maintain clean, organized work areas.
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Familiarity with ingredient functionality, clean label baking formulation.
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Maintain regular, consistent attendance & punctuality. Must have a flexible schedule that may require occasional nights, weekends, and holidays.
Physical Requirements:
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Majority of work is performed in production environments.
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Standing, lifting (up to 50 lbs.), and working in hot environments regularly required.
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Will work in environments with exposure to heat and high temperatures.
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All machines are equipped with Protective guards. All safety protocols and GMP’s must be followed.
Location: Louisville/Thornton
Reports to: Technical Baker & Commercialization Specialist
Position Closing Date: 8/26/2026
Compensation is based on the level of experience, other relevant experience, and requirements of the position. The range provided serves only as a guideline and does not automatically qualify all candidates (internal or external) for the high end of the range.
$25.00 to $38.00 per hour, plus benefits.
