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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.

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.