Join Our Team: Now Hiring All Positions
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- Опубликовано: 6 мар 2024
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Proof Bread
125 W Main Street
Mesa AZ 85201
Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity.
We are a team of passionate bakers working in a historic building in downtown Mesa that has been converted into a retail bakery.
Everything we bake is long-fermented with our sourdough starter ‘Harriet’. Each product is artisan, crafted by hand, from the best local ingredients, with no shortcuts.
We bake in line with 13,000 years of human history, avoiding artificial processes and unnecessary ingredients. Honoring tradition and serving better bread for our community.
#sourdough #bakery #arizona 
Хобби
Wow! For a high school kid, he’s very poised and good communicator. He’s a keeper.
He is a wonderful man. Out of high school now for a few years, but he is young nonetheless. Speaking transparently, we need some age and experience diversity right now so that amazing young men and women like this are not pushed too high up, too quickly. That can often be a recipe for burn out. We are working hard to build the right development and growth environment for our team so that the pace of business growth doesn’t outpace the professional development of our staff. We still have a ways to go to realize this goal.
I was talking to my husband a few days ago that I really want to fly to Arizona and work for you for a few months. I love baking, making pretty good sourdough country loaf, okay sourdough croissants, and willing to try sourdough baguettes once I got all my tools ready. I also make sourdough Japanese style sandwiches loaf and they are so light and fluffy. My dream now is working on a much bigger batch, working longer hours on breads, working with sourdough is really like a meditation to me. Anyway, hope I could ween off my daughter soon and I am free to travel.
I wish i could work with you guys. I live in Sweden tho =/ Guess i have to start my own bakery.
I am so glad to see the bakery growing!
We need Proof in Yuma, Az👍🏻
Thanks for sharing🙂
Really wishing I lived in the area. Unfortunately wisconsin is a bit of a drive to and from proof... 😅
correct, takes one year to know the place , and job etc. !! True world , not fake !! Full HaNDS oN !!!!
PROOF ARMY👊
Can I work remotely?
Hey, I love baking bread and pastries and I have some formal training as well. I’m currently in Canada with a work permit. I’m an Indian national, is there any way I can apply for my dream job?
Gee, I wish I weren't 82 years old and living 1000 miles away!
Shame im in the uk cos id come work for you.
Common! There’s not proof in upstate ny! Need mentors! Need good bread I can’t do this all alone!
Obviously this is easier said than done, but if you want to learn from us then apply and relocate for awhile. If your goal is to run a sourdough bakery, you could practice with us.
@@ProofBread trust me I know! I have been watching you guys for awhile and have learned alot and still go back for simple tips..even to think about things from a different perspective…I thank you for that very much..I would like to come down and visit meet the staff.
@@mr.Mikeyboygive me time sir, there will be :)
I’m from California, and I just finished baking and pastry program. At the moment I am finishing up my general classes to get my associate degree. Would you hire someone from another state?
Yes, we are definitely open to candidates from anywhere in the US. I wish we could open that up realistically to globally, but immigration laws make that nearly impossible.
So what do you do when the starter isn't ready to go in the morning?
This is pretty rare. We have decent temperature control and understanding, but sometimes either a mistake, a delay or some other cause can create such a dynamic. If the starter is just behind maybe other tasks need to come first. If the starter isn’t mixed to begin with the problem is larger. We can feed the starter with a greater inoculation of mature starter to slightly speed up the process. I think what Ian was trying to say is that as a manager you have to be ready to tackle problems that often arise when working with a large interdependent team.
@@ProofBread Thanks appreciate your detailed replies.
Do you accept international applicants?
I can't imagine you could actually make enough to have career of it
We are striving very hard for that to be a reality for our staff. Inflation is not helping, but the lion’s share of our growth is going into lifting wages. As a garage bakery just a few years ago our top wage was $14/hour. Now our top wage is $70k annually with incentive pay. Plenty of our staff are earning over $50k annually with 1-2 years of total baking experience, no degree required. We are offering traditional and non traditional benefits, 4 day work weeks with 3 consecutive days off, and generally aiming to continually improve our work environment. Career earnings are relative to individual situations, but our goal is to create jobs that can last. Short of that goal, our space is great for preparing our staff for many different types of careers.
@@ProofBreadI find it is amazing that you can do that in today's times
Not easy, but we are growing for this reason above all others. We realize that without stable careers we cannot have a stable bakery.
"Proof" (haha) that Jon is more than a great baker, but also an incredible business person. A lot of people have a "great idea" but can't manage a business. Jon can do both. Fortunate to have visited both Mesa and Shea last October.
@@ProofBread Thanks for the transparency and honesty! Too bad i live in Europe so i can only cheer for you guys 😅
Are you accepting stages?
Hi, we encourage a 1 day stagé for joining as an apprentice and a 1 week stagé for management roles, but we are looking more for ongoing traditional employment relationships. For us the stagés should only serve as a means of discovering if this is a decent mutual fit.
@@ProofBread Awesome! Understood
This is an awesome way of seeking employees 🫡