Loafs Bakery is a family-run Cornish bakery in Penzance with a passionate team of bakers and cake makers — you may have seen our pastries on Instagram. Alongside our sister shop,St Ives Bakery,
we're growing fast, and we're looking for a skilled and enthusiastic pastry baker to join us on our journey and help us keep raising the bar.
We're growing our pastry range, and we're potentially building a large pastry production room at our St Erth site — so this is a great time to join. We want someone who can bring creativity, quality, and
experience to the table. The role is ideal for someone with at least 2 years' experience in pastry
production who is eager to be part of a talented, like-minded team in a busy bakery environment.
About the Role
You'll be based at our St Erth production site, where you'll be responsible for preparing, baking, and
finishing a range of Viennoiserie and pastries — croissants, pain aux raisins, pain au chocolat, and
more.
This is a proper from-scratch pastry role. You'll need a strong knowledge of laminated doughs —
mixing, lamination, and book folds — as well as shaping, proving, and baking. Our pastries are made
from scratch, frozen unbaked, then proved and baked fresh as needed, so consistency and technique
matter at every stage.
To start with, you'll work across two units on the same site: you'll learn our lamination process and
dough-making in one, and the proving, baking, and finishing of the pastries in our pastry and cake
unit. Longer term, we're looking at building a large, dedicated pastry production room — and you'd be
right at the heart of it.
You'll work closely with a small team to maintain the highest standards in both product quality and
workplace cleanliness.
Working Hours
- Shift: Tuesday to Saturday
- Hours: 4:00 AM to 12:00 PM
- Days off: Sunday & Monday
- 4:00 AM – 8:00 AM: baking the day's pastry products
- 8:00 AM – 12:00 PM: preparing doughs, fillings, and other elements for the next day's production
What We're Looking For
- At least 2 years experience in pastry production, with a strong and varied knowledge of pastry and
baking techniques
- Confident with Viennoiserie and laminated doughs — from lamination and book folds through to the
finished bake
- Good understanding of product and fridge temperature control, during lamination and final shape
- Experience in both modern and classic pastry production Good working knowledge of bakery equipment
- Ability to work cleanly, efficiently, and as part of a team, keeping products to a high standard in an
organised environment
- Great communication and timekeeping skills
- A pro-active, can-do attitude — passionate, enthusiastic, and adaptable
- Well-organised and able to meet production deadlines
- Willingness to learn and a hunger to develop within a high-quality, high-volume bakery
- A genuine love for baking and a desire to be part of a small, close-knit team
If you're excited to be part of a growing, quality-driven bakery with big ambitions — we'd love to
hear from you.
Job Type: Full-time
Pay: £28,000.00-£32,000.00 per year
Benefits:
- Company pension
- Discounted or free food
- Employee discount
Work Location: In person
