Sample Baker

Izzio-Artisan-Bakery; Thornton (CO); On-site; USD 34,000 - 52,000; Full time

Job summary

izzio Artisan Bakery seeks a Sample Baker to develop and commercialize new breads. This hands-on role blends baking knowledge with a scientific approach, collaborating with cross-functional teams to bring concepts to life and scale them for production.

Responsibilities include hands-on production, trials, and documentation, while ensuring product quality and GMP adherence. The role supports scale-up, with a focus on consistent, high-quality breads and effective transfer from R&D to operations.

Qualifications

• Minimum 2 years of professional baking experience.
• Commercial bakery experience required.
• Formal Baking & Pastry Arts training preferred.
• Must be able to read, write, and communicate in English.

Responsibilities

• Execute all phases of bread production from mixing to slicing to meet daily sample requirements.
• Assist with trials and recipe adjustments based on taste, texture, and performance.
• Collaborate with cross‑functional teams to translate concepts into scalable production.
• Document process parameters and ensure GMP compliance.

Skills

Baking experience

English fluency

Team collaboration

Problem solving

Education

Baking & Pastry Arts training

Tools

Deck ovens

Rack ovens

Job description

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

• Execute all phases of bread production: mixing, shaping, proofing, baking, cooling and slicing to meet daily sample requirements.
• Assist with trials and recipe adjustments based on taste, texture, and performance.
• Work directly with test ingredients to achieve the desired product outcomes.

Recipe & Process Innovation

• Bake high‑quality breads under the guidance of Technical Baker & Commercialization Specialist to meet the sampling needs of sales and marketing.
• Test new ingredients, methods, or processes in a benchtop or lab setting for commercial viability.
• Maintain detailed records of test results, modifications, and outcomes.
• Record all sample bread steps with accuracy for repeatability and quality assurance.

Support Scale‑Up & Trials

• Participate in pilot and plant‑scale test runs, assisting the technical baking team.
• Collaborate with production teams to ensure a smooth handover from R&D to operations.
• Troubleshoot real‑time baking issues during trials or product launches.

Product Quality & Sensory Testing

• Evaluate products for quality attributes such as crust, crumb, aroma, taste, and texture.
• Ensure consistency and quality of all breads according to product specifications.
• Support shelf‑life studies, packaging compatibility, and storage condition assessments.
• Ensure GMP standards, cleanliness, and food safety practices are always followed.

Cross‑Functional Support

• Maintain clear and proactive communication with all internal and cross‑functional team members.
• Participate in tastings, product reviews, and presentations.
• Help train bakery staff on new product techniques and preparation standards when needed.

Requirements

Technical Baking

• Serve as a technical expert in artisan and commercial bread production, including fermentation, mixing, dough development, dividing, shaping, proofing, baking, cooling, and packaging.
• Provide on‑the‑floor technical support during daily production to troubleshoot product and process issues.
• Monitor product quality and recommend process improvements to improve consistency and reduce variation.

Commercialization

• Support commercialization of new products from bench samples through full‑scale production.
• Partner with Product Development to translate bench‑top formulations into scalable manufacturing processes.
• Participate in plant trials, scale‑ups, first production runs, and post‑launch evaluations.
• Document process parameters and production standards.

Process Improvement

• Identify opportunities to improve yields, throughput, labor efficiency, product consistency, and waste reduction.
• Recommend adjustments to formulations, process parameters, and operating procedures based on production performance.
• Analyze production data and collaborate with Operations to improve overall bakery performance.
• Assist with standardizing baking procedures across multiple production lines and facilities.

Cross‑Functional Collaboration

• 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.
• Must be able to communicate, read and write fluently/proficiency in English.
• Strong working knowledge of dough handling, fermentation, proofing, baking, and finishing.
• Working experience with deck ovens and rack ovens.
• Ability to read formulas, scale ingredients accurately, and maintain clean, organized work areas.
• Familiarity with ingredient functionality, clean label baking formulation.
• Maintain regular, consistent attendance & punctuality. Must have a flexible schedule that may require occasional nights, weekends, and holidays.

Physical Requirements:

• Majority of work is performed in production environments.
• Standing, lifting (up to 50 lbs.), and working in hot environments regularly required.
• Will work in environments with exposure to heat and high temperatures.
• 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.