$24.45-32.50/hr, 32-40hrs/week, finished by 1pm, and real say over what goes in the case.

We’re your Nelson bake house in year two, sharing a room with slow nation coffee.

A cardamom bun started us off.

Community keeps us going.

You make what’s next!

The gig

Own the bake: mix, proof, shape, laminate, bake, and keep the case full.
Start on our enriched doughs, then grow into sourdough and croissant.
Test ideas, pitch them.
Our niche: Plant-based baking, without the plant-based persona

Why it matters

Good buns get people through the door. Once they’re in, they run into neighbours, sit down, and talk. They feel like they belong, as they are.

The buns are a front. Belonging is the point.

Why this role
Baking is art you can eat. You put something of yourself in the dough, and someone shows up stressed and leaves lighter. They slow down, talk to a stranger, and remember life is worth savouring.

That’s why Stevo did a facebook book to the whole town, why Crystal drove over from Golden for her husbands birthday, and why Moritz told the whole town.

How we got there
Bake something good → people come in → they connect → they feel they belong → they show up more fully for themselves and each other.

You’re not just filling the case. You’re helping people enjoy being alive, one bun at a time.

What to expect

November to NYE: our busy stretch. Full-time, full case.

Closed Dec 24-30th
Jan to March: back at it
Small, nimble, and a tight knit team
Flexible, with notice.



(it's just me figuring all this out)

Tell us what you need.

You might be a fit if you

Bake professionally and want to create, not just execute
Notice the small stuff
Ask “why,” then “why not”
Can take a joke, or at least ours

Why bother
We don’t hire people to solely build our dream. Ideally we help you build yours too. Every week you’ll get a focused one-on-one with me about where you want to go, whether that’s your own place, going deeper into pastry, or figuring out what you’re into.

Christina Tosi started at Momofuku as “Et Cetera” before she built Milk Bar.

That energy is what we’re after.

The details

- $24.45-32.50/hr, full-time, 5 mornings (~5am–1pm), weekends included
- Starts as soon as possible. Doors open November 1. Season runs to end of March 2027.
- Skilled baking experience. Sourdough, croissant, or enriched dough is a plus.
- Can lift 20 kg bags
- FOODSAFE required

How to apply

Send your CV and tell us:

- What’s going on for you right now?
- Why am bakeri?
- One baking rule you’d break, and what you’d make?
- Any holiday plans, up front?
- Questions for me?

What’s next
I’ll reply to everyone, interview the people who fit, then bake together in a 2–4 hour paid trial.

show up, mess up, rise anyway,
Marlon @ am bakeri!

Pay: $24.45-$32.50 per hour

Expected hours: 32.0 – 40.0 per week

Perks:

- Casual dress
- Company events
- Discounted or free food
- Store discount

Work Location: In person

📌 Lead Baker: Full-time, Own the Bake (5am - 1pm, Thurs-Sun) (Nelson)
🏢 am bakeri
📍 Nelson