Baker

Manifold is a neighborhood bakery opening in Venice this fall. After running viral pop-ups last year, we're moving to a permanent brick & mortar location. Everything is made from scratch and entirely plant-based: cookies, cakes, brioche, and focaccia. We're a small team building something carefully, and the bakers we hire now will shape how it runs.

We're hiring three bakers across three schedules:

• Fri–Tue, 11:30 AM – 8:00 PM (evening production)
• Sun–Thu, mixed 4:00 AM – 12:30 PM and 11:30 AM – 8:00 PM (morning and evening production)
• Wed–Sun, 4:00 AM – 12:30 PM (morning production, working alongside the Lead Baker)

All shifts include a 30-minute meal break. Tell us which schedule works for you.

What you'll do

• Daily production and order packing
• Own a defined station: cookie mixing and bake-off, cake mixing and finishing, brioche shaping and filling, or focaccia
• Prep components: creams, compotes, frostings, jams, candied fruit, caramelized nuts, mix-ins
• Cross-train across stations so any shift can be covered
• Help with recipe testing and special orders
• Daily cleaning and kitchen organization

What we're looking for

• One or more years of professional baking or high-volume kitchen experience, or completion of a baking program
• Able to follow recipes precisely and hold a steady pace across a full shift
• Comfortable with scaling math and unit conversions
• Reliable attendance, including weekends
• California Food Handler Card, or willing to obtain within 30 days
• Able to lift 50 lbs and stand for a full shift

Nice to have

• Vegan or plant-based baking experience
• Cookie, cake, or viennoiserie production
• Cake finishing or decorating: precise piping, a decorative eye for garnishes
• Wholesale or commissary bakery experience
• Bilingual English/Spanish

Benefits: staff meal each shift, paid sick leave, paid winter closure (1–2 weeks in January), product discount