Fermentation Science Jobs in Colorado (NOW HIRING)

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.

We are seeking an experienced Technical Baker and Commercialization Specialist who combines artisan baking expertise with a passion for bringing new products to life in a commercial manufacturing environment. This role is ideal for someone who enjoys working hands-on in the bakery, solving technical challenges, supporting product launches, and partnering across departments to ensure every product delivers the quality, consistency, and performance our customers expect.

Position Summary

The Technical Baker and Commercialization Specialist will serve as the technical bridge between Product Development and commercial production. This position is responsible for supporting the commercialization of new products, optimizing existing baking processes, troubleshooting production challenges, and ensuring artisan baking standards are successfully executed at scale.

Working closely with Operations, Product Development, Engineering, Quality, and Maintenance, this role plays a critical part in translating innovative formulations into repeatable, efficient manufacturing processes while preserving the integrity of izzio's artisan breads.

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

• Partner closely with Operations, Product Development, Quality, Plant Engineering and Supply Chain to support successful product execution.
• Assist in developing production documentation, SOPs, process specifications, and technical work instructions.

Training & Technical Support

• Train production teams on new products, process changes, and artisan baking techniques.
• Coach operators on best practices for dough handling, fermentation, and baking consistency.
• Support continuous learning and technical capability across bakery operations.

Position Requirements

• Degree in Baking Science, Food Science, Culinary Arts, or related field preferred; equivalent commercial baking experience will be considered.
• Minimum of 5 years of experience in commercial bread baking or technical bakery operations.
• Demonstrated experience supporting product commercialization and production scale-up.
• Strong understanding of fermentation, functional ingredients, formulation, dough rheology, artisan baking methods, and commercial bakery equipment.
• Experience troubleshooting production processes in a high-volume manufacturing environment.
• Ability to analyze production data and make practical recommendations for continuous improvement.
• Strong organizational, communication, and project management skills.
• Ability to travel between bakery locations and occasionally support off-site customer or supplier visits.
• Bilingual (Spanish/English) preferred but not required.

Core Skills

Technical Expertise – Advanced knowledge of artisan bread production, fermentation science, baking processes, and commercial manufacturing.

Problem Solving – Quickly identifies root causes and implements practical, sustainable solutions.

Commercialization Focus – Understands how to successfully transition products from development into commercial production.

Collaboration – Builds productive partnerships across Operations, R&D, Quality, Engineering, and Maintenance.

Continuous Improvement – Continuously seeks opportunities to improve quality, efficiency, consistency, and production performance.

Adaptability & Agility – Comfortable working in a fast-paced environment with changing priorities and multiple projects.

Location: Louisville / Thornton, Colorado

Reports To: Director of Technical Baking & Commercialization

Position Close Date: 8/3/2026

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.

Base Salary Range: $85,000 – $110,000