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Bakery Apprentice Jobs in Sharon, MA (NOW HIRING)

Whole Foods Market

Cake Decorator - Full Time

Cambridge, MA · On-site

$15.25 - $19.75/hr

Provide guidance and support for Bakery Decorator Apprentices and other Team Members. * Create special order cake designs based on customer preferences. * Provide excellent customer service ...

Whole Foods Market

Cake Decorator - Full Time

Dedham, MA · On-site

$14.50 - $18.75/hr

Provide guidance and support for Bakery Decorator Apprentices and other Team Members. * Create special order cake designs based on customer preferences. * Provide excellent customer service ...

All JobsBakery Apprentice JobsBakery Apprentice Jobs in Sharon, MA

Bakery Apprentice information

See Sharon, MA salary details

$12

$23

$39

How much do bakery apprentice jobs pay per hour?

As of Sep 1, 2026, the average hourly pay for bakery apprentice in Sharon, MA is $23.21, according to ZipRecruiter salary data. Most workers in this role earn between $18.22 and $25.34 per hour, depending on experience, location, and employer.

What is a bakery apprentice?

Bakery apprentices are individuals who are learning the craft of baking by working under the supervision of experienced bakers. They assist with tasks such as measuring ingredients, mixing dough, shaping bread, and operating bakery equipment. Apprenticeships provide hands-on experience and are often part of formal training programs that combine on-the-job learning with classroom instruction. This role is essential for those who wish to become professional bakers, as it helps them develop practical skills and industry knowledge.

What are the key skills and qualifications needed to thrive as a bakery apprentice?

To thrive as a Bakery Apprentice, you need a basic understanding of baking techniques, food safety, and a high school diploma or equivalent. Familiarity with commercial bakery equipment, ingredient measurement systems, and adherence to health regulations is typically required. Reliability, attention to detail, and the ability to work well in a team set standout apprentices apart. These skills ensure quality products, efficient workflow, and a safe, collaborative bakery environment.

What are some common challenges faced by bakery apprentices during their training period?

Bakery apprentices often encounter challenges such as adapting to early morning shifts, mastering precise techniques for dough preparation, and maintaining consistency under time pressure. Working in a bakery requires attention to detail, physical stamina, and the ability to learn quickly from experienced bakers. Apprentices typically work as part of a team, so effective communication and a willingness to take feedback are essential for success and growth.

What is the difference between Bakery Apprentice vs Bakery Worker?

AspectBakery ApprenticeBakery Worker
Required CredentialsOften no formal certification; on-the-job trainingMay have basic food handling or safety certifications
Work EnvironmentLearning environment, supervised trainingFull production environment, more independent tasks
Employer & Industry UsageEntry-level, training role in bakeriesGeneral role in bakery operations, including baking and prep

In summary, a Bakery Apprentice is primarily in a training role, focusing on learning baking skills under supervision, while a Bakery Worker performs more routine baking tasks with less training involved. Both roles are essential in bakery operations but differ mainly in experience level and responsibilities.

Do bakeries do apprenticeships?

Yes, many bakeries offer apprenticeships for aspiring bakers, providing hands-on training in baking techniques, kitchen safety, and ingredient handling. These programs often combine practical work with classroom instruction and may lead to certification or qualification in baking skills.

How long is a bakery apprentice's apprenticeship?

A bakery apprentice's apprenticeship typically lasts between 1 to 3 years, depending on the program and the level of skill development required. During this time, apprentices learn baking techniques, safety standards, and may earn certifications as they gain experience in a bakery environment.

How to get a bakery apprentice with no experience?

To become a bakery apprentice with no experience, focus on demonstrating enthusiasm for baking and a willingness to learn. Many bakeries accept entry-level apprentices and may require a high school diploma or equivalent; applying in person and highlighting any related skills or interests can improve your chances. Some programs also offer basic training or certifications that can enhance your application.

What are the most commonly searched types of Bakery jobs in Sharon, MA?

The most popular types of Bakery jobs in Sharon, MA are:

What are popular job titles related to Bakery Apprentice jobs in Sharon, MA?

For Bakery Apprentice jobs in Sharon, MA, the most frequently searched job titles are:

What job categories do people searching Bakery Apprentice jobs in Sharon, MA look for?

The top searched job categories for Bakery Apprentice jobs in Sharon, MA are:

What cities near Sharon, MA are hiring for Bakery Apprentice jobs?

Cities near Sharon, MA with the most Bakery Apprentice job openings:

Bakery Apprentice jobs near you
Infographic showing various Bakery Apprentice job openings in Sharon, MA as of August 2026, with employment types broken down into 93% Full Time, and 7% Part Time. Highlights an 100% Physical job distribution, with an average salary of $48,287 per year, or $23.2 per hour.

Director of Bakery Innovation & Commercialization

Tatte Bakery & Cafe

Boston, MA • On-site

$253K - $265K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 25 days ago

Job description

The Director, Bakery Innovation & Commercialization is responsible for leading and operationalizing the bakery innovation pipeline from concept through successful system-wide execution across all channels-café, catering, retail, and direct-to-consumer. This role is uniquely grounded in bakery craft and production discipline. It requires deep understanding of artisan baking and pastry techniques, combined with the ability to translate those products into repeatable, scalable, and commercially viable systems. This is not a desk job. The Director is expected to be highly present in bakeries, cafés, and test environments, leading pilots, observing execution realities, and iterating in real time with bakery and café teams. The role serves as the key cross-functional connector-ensuring Culinary, Bakery Operations, Supply Chain, Finance, Category Management, and L&D remain aligned and accountable throughout the innovation and commercialization process.
KEY RESPONSIBILITIES
Bakery Innovation Pipeline Leadership
  • Own the bakery innovation pipeline across all channels, from testing through launch
  • Guide products through a disciplined stage-gate process (concept, development, testing, approval, launch)
  • Ensure innovation supports Concept Essence, operational feasibility, and financial performance
  • Translate strategic bakery roadmap into executable testing and rollout plans

Testing & Field Execution
  • Lead "proof of concept, proof of operations, and proof of economics" testing for all bakery products
  • Spend significant time in bakeries and cafés during pilots-working side-by-side with teams to identify and resolve execution challenges
  • Validate products under real operating conditions, not just test kitchen environments
  • Translate field insights into refined recipes, SOPs, and production playbooks
  • Build strong credibility and partnership with Bakery Managers and café teams

Bakery Product Development & Commercialization
  • Partner with Executive Chef and Culinary leadership to refine and scale bakery concepts
  • Translate artisan recipes into production-ready specifications and systems
  • Ensure all products meet standards for:
  • Quality and consistency
  • Food safety and compliance
  • Allergen, nutrition, and shelf-life accuracy
  • Food and labor cost targets
  • Drive launches that are at standard from day one-not corrected post-launch

Cross-Functional Leadership
  • Align stakeholders across Culinary, Bakery Operations, Supply Chain, Finance, Category Management, and L&D
  • Serve as the central point of coordination to ensure readiness across all functions
  • Drive accountability on timelines, deliverables, and communication
  • Anticipate and solve operational and production challenges before launch

Process & Governance
  • Establish and standardize bakery-specific innovation processes, tools, and playbooks
  • Build testing protocols, evaluation frameworks, and reporting structures
  • Develop data-driven dashboards to track test performance, operational impact, and financial results
  • Ensure learnings are captured and scaled across markets

Insights & Continuous Improvement
  • Collect and synthesize guest feedback, operator insights, and performance data
  • Translate findings into actionable product and process improvements
  • Identify opportunities to improve:
  • Product consistency
  • Production efficiency
  • Labor and cost structure
  • Support continuous elevation of bakery standards across the system

QUALIFICATIONS & EXPERIENCE
Required:
  • 8-10 years of experience in bakery innovation, product development, or operations within a multi-unit food business
  • Strong hands-on experience in bakery, pastry, or production environments (café, bakery, or manufacturing)
  • Proven ability to lead end-to-end product testing and commercialization, from concept through launch
  • Demonstrated ability to translate culinary concepts into operationally viable, scalable systems
  • Deep understanding of the balance between artisan craft and operational execution at scale
  • Strong project management skills, with the ability to manage multiple initiatives simultaneously with discipline and structure
  • Experience working in field environments (cafés, bakeries, production) with a high degree of hands-on involvement
  • Strong cross-functional leadership skills, with the ability to influence without direct authority
  • Analytical mindset with the ability to evaluate product performance, cost, and operational impact
  • Excellent communication skills, with the ability to train, present, and align diverse stakeholders

Preferred:
  • Culinary or pastry Training/Certifications (formal or apprenticeship-based)
  • Background in European pastry, Viennoiserie, or bread programs
  • Experience working across multiple channels (café, catering, retail, direct-to-consumer)
  • Experience partnering closely with supply chain, sourcing, and finance to optimize cost and production systems
  • Familiarity with nutrition, allergen management, and shelf-life requirements
  • Experience building or refining innovation processes, stage-gate models, or commercialization playbooks
  • Strong analytical capabilities, including experience with KPIs/dashboard, & performance tracking tools
  • Multilingual (Spanish and/or Portuguese)
  • Experience scaling artisan bakery products across a multi-unit or multi-channel business

OUR BENEFITS & PERKS:
  • Competitive pay - ranging from $154,000-$175,000 (depending on experience), and bonus potential of up to 20%
  • 401(k) (with a vesting match)
  • Health, dental and vision insurance
  • Paid vacation time and paid sick time
  • Free employee assistance program services
  • Free drinks and generously discounted meals

Please note that Tatte is an E-Verify employer.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.

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