New Restaurant Opening jobs in Buckingham

Good Bakers Wanted, Keen Beginners Welcome: Proper Bread, Proper Pay, No Nights

We've been baking for a long time, and we've worked in plenty of bakeries between us, good and bad. We know what makes people stay in this trade and what drives them out of it. We've built something we're proud of, and it's grown to the point where we're opening a brand new facility. That means we need more good people.

WHO WE ARE

We're a long-standing, well-established bakery with a reputation we've earned the hard way, one loaf at a time. We're run by bakers who've done the job themselves, so we know what a good working day looks like and what a bad one costs you.

Everything we make is handmade: sourdoughs, yeasted breads, viennoiserie, laminated pastries and plenty more besides. We use proper methods and good ingredients, and we give the product the time it needs. No shortcuts, no gimmicks, just proper baking done properly.

We've grown steadily by getting the basics right, and the new facility is the next step in that. It's built around how a bakery should work: well organised, well equipped and calm, with a team that looks out for each other. We're a place where people are trained properly, listened to, paid well and treated like human beings rather than a pair of hands.

OUR PEOPLE ARE OUR BUSINESS

We'll be straight with you: our staff are our biggest asset. The bakery is only as good as the people in it, and everything we've built has come from the team behind it.

So we look after them. Partly because it's the right thing to do, and partly because it's good business. When people are well paid, well treated and have time for a life outside work, they do better work, they stay longer, and the whole place is better for it. It works for them and it works for us.

Our aim is simple: make this such a good place to work and earn that the reasons to leave are few. Our staff make our business, and we never forget it.

THE HOURS (THIS IS THE BIT MOST BAKERS CARE ABOUT)

- Five days a week, daytime only. No nights, so you can have a life outside of work

- Two daytime shift patterns, split across the team

- Shifts are roughly eight hours, but it's a bakery. Some days are shorter, some are longer, depending on what's going through the doors. You'll know where you stand, and nobody's left guessing

- The week has a rhythm. Early in the week is usually calmer, then it builds towards the weekend. It all averages out to a normal full-time week, so you're never working flat out for nothing

- The year has a rhythm too. Our busiest stretches are the spring bank holidays and Easter, the summer months, the late-summer run of weddings and events, and the build-up to the festive season. We plan for these well in advance, so you'll know what's coming and when

- Want to earn more? There's always the potential for a sixth day or extra hours, for those who want them. It's there if you want it, not expected if you don't

WHAT WE OFFER

- Pay above the industry average. We'd rather pay well and keep good people

- A genuine work/life balance, not just a line in an advert

- A clean, well-equipped, brand new facility

- A supportive team who actually enjoy working together

- Real training and room to grow

WHERE WE ARE

You'll need to be able to commute comfortably to the OX20 area. Frequent buses run nearby and the routes are easy to get to, so you don't have to rely on a car to get to work.

WHO WE'RE LOOKING FOR

Honestly? A wide range of people. Skills can be taught. Attitude can't.

- Experienced bakers from any background: artisan, plant, in-store, wholesale, hotels, restaurants. If you can bake and you care about doing it well, we want to talk to you

- Home bakers who've fallen in love with it and want to turn it into a career

- Career changers who are sick of the desk, the commute, or the corporate grind and fancy working with their hands. You don't need to have set foot in a bakery before. If you're reliable, hard-working, curious and willing to learn, we'll teach you properly

What matters to us is that you take pride in your work, turn up ready to graft, and want to be part of a team.

WHAT YOU'LL BE DOING

We've got roles in both bread production and pastry, and where you land depends on what you bring with you.

If you're new to it or coming from home baking: you'll start with the basics and learn properly, working alongside people who know their stuff. You'll pick up the fundamentals first (scaling, mixing, shaping, finishing), then move into more of the craft as you grow in confidence. Nobody gets thrown in at the deep end, and nobody gets stuck on one dull task forever.

If you're an experienced baker: you'll know the difference between a bakery that runs well and one that's permanently on fire. We run the former. Depending on your skills, that could mean running the bread side, with doughs, hand moulding, or the ovens, or working the pastry side, with lamination, viennoiserie and finishing. Either way, you'll be trusted to work to your level. Shifts are planned and organised with sensible timings, so the product comes out when it should, nobody's scrambling, and you can do the job well rather than just get through it. If you've got a better way of doing something, we want to hear it. We'd rather have a baker with opinions than one who just follows the sheet.

Pay reflects what you bring and do. We pay above the industry average, and the more experience and skill you have, the more that shows in your wage.

INTERESTED?

Get in touch, tell us a bit about yourself, and what you're after. Don't worry about a perfect CV. If it sounds like a good fit, we'll arrange a chat and a look around.

Come and bake with us.

Pay: £16.00-£22.00 per hour

Benefits:

• Company pension
• Free parking
• On-site parking
• Private dental insurance
• Private medical insurance
• Sick pay

Ability to commute/relocate:

• Oxford OX2 7DY: reliably commute or be willing to relocate with an employer-provided relocation package (required)

Language:

• English (required)

Work authorisation:

• United Kingdom (required)

Work Location: In person