The Bretzel Bakery has been baking bread in Dublin for more than one hundred years. We specialise in supplying artisan bread on a large scale. We are extending our sourdough capability and have exciting opportunities for experienced bakers.
Fundamental to the Bretzel’s success is its adherence to the production of good food. We handmake everything from scratch, daily, seven days a week.
The ideal baker would have 2-3 year’s experience in artisan production, understand the long fermentation process and most of all be willing to learn. A positive attitude and attention to the detail of good and clean production methods is essential.
Salary depends on experience.