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Bakery Intern Jobs in Wisconsin (NOW HIRING)

Lesaffre Group

R&D Intern

Milwaukee, WI · On-site

$14.75 - $19.75/hr

How You'll Contribute to Our Success As our Bakery R&D Intern, you'll play a vital role in supporting our technical services team by conducting experimental testing and evaluation on yeast and other ...

Lesaffre Group

R&D Intern

Milwaukee, WI · On-site

$14.75 - $19.75/hr

How You'll Contribute to Our Success As our Bakery R&D Intern, you'll play a vital role in supporting our technical services team by conducting experimental testing and evaluation on yeast and other ...

SpartanNash

Retail Marketing Intern

Madison, WI · On-site

$15 - $20.25/hr

Our braggingly happy team members - ranging from bakery managers to order selectors; from IT ... The Marketing Intern plays a key role in connecting our brand with local shoppers by supporting ...

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Bakery Intern information

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How much do bakery intern jobs pay per hour?

As of Aug 24, 2026, the average hourly pay for bakery intern in Wisconsin is $17.20, according to ZipRecruiter salary data. Most workers in this role earn between $14.57 and $19.42 per hour, depending on experience, location, and employer.

What is a bakery intern?

Bakery interns are individuals, often students or recent graduates, who work in a bakery setting to gain hands-on experience and learn about the baking industry. Their responsibilities typically include assisting with preparing ingredients, baking bread and pastries, maintaining cleanliness, and observing the daily operations of a bakery. Internships provide valuable practical skills, exposure to professional kitchen environments, and can help interns decide if they want to pursue a career in baking or pastry arts.

What are the typical responsibilities and learning opportunities for a bakery intern?

As a Bakery Intern, you can expect to assist with daily preparation tasks such as measuring ingredients, mixing dough, shaping pastries, and maintaining a clean work environment. You'll often support bakers during early morning shifts and learn about various baking techniques, ingredient properties, and time management in a fast-paced kitchen. Interns frequently rotate between different tasks, providing hands-on exposure to both production and finishing work. This role offers the chance to collaborate closely with experienced bakers, develop fundamental baking skills, and gain insight into the workflow of a professional bakery—an excellent foundation for advancing into more specialized pastry or baking positions.

What are the key skills and qualifications needed to thrive as a bakery intern, and why are they important?

To thrive as a Bakery Intern, you need basic baking knowledge, attention to detail, and a willingness to learn, usually supported by a high school diploma or culinary coursework. Familiarity with kitchen equipment, food safety standards, and inventory systems is typically required. Strong teamwork, time management, and communication skills help you stand out in a fast-paced bakery environment. These capabilities ensure efficient operations, consistent product quality, and a positive learning experience.

What is the difference between Bakery Intern vs Bakery Assistant?

AspectBakery InternBakery Assistant
CredentialsTypically enrolled in culinary or baking programs; no formal certification requiredHigh school diploma or equivalent; some experience preferred
Work EnvironmentLearning-focused, supervised, often part-time or seasonalFull or part-time, hands-on baking and customer service
Employer & Industry UsageUsed in bakeries, culinary schools, internships for studentsCommon in retail bakeries, cafes, and commercial bakeries

In summary, a Bakery Intern is primarily a learning role for students gaining experience, while a Bakery Assistant is a more experienced position involving daily baking tasks and customer interaction.

How to get a bakery intern job with no experience?

To get a bakery intern position with no experience, focus on demonstrating enthusiasm for baking, highlight any related skills such as attention to detail or teamwork, and consider volunteering or taking short courses in baking or food safety to strengthen your application. Entry-level internships often value a positive attitude and willingness to learn over prior experience.

What are the most commonly searched types of Bakery jobs in Wisconsin?

The most popular types of Bakery jobs in Wisconsin are:

What are popular job titles related to Bakery Intern jobs in Wisconsin?

For Bakery Intern jobs in Wisconsin, the most frequently searched job titles are:

What job categories do people searching Bakery Intern jobs in Wisconsin look for?

The top searched job categories for Bakery Intern jobs in Wisconsin are:

What cities in Wisconsin are hiring for Bakery Intern jobs?

Cities in Wisconsin with the most Bakery Intern job openings:

Bakery Intern jobs near you
Infographic showing various Bakery Intern job openings in Wisconsin as of August 2026, with employment types broken down into 14% Internship, 1% As Needed, 58% Full Time, 25% Part Time, 1% Temporary, and 1% Contract. Highlights an 92% Physical, 2% Hybrid, and 6% Remote job distribution, with an average salary of $35,767 per year, or $17.2 per hour.

R&D Intern

Lesaffre Group

Milwaukee, WI • On-site

$14.75 - $19.75/hr

Full-time

Posted 8 days ago

Job description

Lesaffre Yeast Corporation
Research and Development Internship (Baking): Summer 2027
Milwaukee, Wisconsin
Elevate the Future with Lesaffre
For over 170 years, Lesaffre has been a pioneering force in the world of fermentation, harnessing the power of microorganisms to transform industries from baking to healthcare. As a global leader with a presence in 96 countries, we employ 11,000 passionate innovators who share our unwavering commitment to excellence.
Guided by our core values of passion, respect, trust, entrepreneurship, and humility, we constantly push the boundaries of what's possible. Our 3-billion euro enterprise collaborates with visionary customers, partners, and researchers to develop essential nutrients and bioactive solutions that strengthen human health, optimize animal well-being, and improve plant nutrition.
Safety and sustainability are at the heart of everything we do. As we engineer cutting-edge fermentation technologies, we remain focused on nourishing and protecting our planet. If you're ready to be part of this revolution, we want you on our team. Join us in elevating the future through the power of fermentation.
How You'll Contribute to Our Success
As our Bakery R&D Intern, you'll play a vital role in supporting our technical services team by conducting experimental testing and evaluation on yeast and other ingredients used in bakery applications. You'll have the opportunity to take on an individual project related to yeast, dough improvers, or both, where you'll test these components in yeast-raised products.
Collaborating closely with our scientists and bakers, you'll gain a deep understanding of ingredient functionality in industrial bakery settings. Your hands-on work and insights will directly contribute to the development of innovative solutions that drive success for our customers.
Whether you're assisting with critical research or leading your own project, you'll have the chance to make a meaningful impact on our business and further your expertise in the dynamic world of baking science and technology. We're excited for you to join our team and help us continue elevating the future of the bakery industry.
What You'll Do as an R&D Intern
  • Develop and design ingredient prototypes for testing in yeast-raised bakery applications
  • Evaluate existing products for new opportunities
  • Potential to run field trials at industrial locations with assistance of Technical Services Team
  • Work with Supply Chain to source raw materials to use in newly developed ingredients
  • Collaborate with Quality & Regulatory Groups to develop raw material and final product technical document specifications
  • Potential to travel to customer facilities, other Lesaffre locations (bake centers/ingredient manufacturing plants), trade shows, etc.
  • Assist in additional projects related to industrial bakery applications
  • Other duties as assigned

Required qualifications:
  • Applicant must be in the process of pursuing a Bachelor's degree in Bakery Science or Food Science with a minor in bakery science or emphasis
  • Ability to understand and use Baker's percent as well as add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals
  • Ability to compute rate, ratio, and percent and to draw and interpret bar graphs
  • Knowledge of Microsoft Office suite programs
  • Must be willing to relocate to Milwaukee for the full summer of 2026
  • Ability to travel up to 15%

Preferred qualifications:
  • One to three years of bakery experience a plus
  • Ability to speak French, German, or Spanish is a plus

Competencies:
  • Be able to work under the supervision of lab scientist and baker to perform testing
  • Work in a lab consisting of both analytical and baking equipment
  • Basic lab skills- measuring, using a scale, follow formulas, etc.
  • Understand how to properly run a baking test
  • Experience running standard baking equipment
  • Self-motivated and can work in a group setting
  • Well organized and can efficiently follow through on a work assignment and reporting data in assigned Lab Notebook
  • Clearly express thoughts and ideas so others can follow and understand

Lesaffre provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.
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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