Stressful and Demanding. - CASHIER/FOOD PREP Brodflour Employee Review

One of the biggest advantages of this bakery is that it mills flour on-site using wheat grown in Canada. This freshly milled flour is then used to bake bread. There's an opportunity to work with a variety of flours, including bread flour, Canadian Red Fife, rye, spelt, and einkorn, to create a wide range of breads and pastries. The bakery also uses high-quality ingredients across the board, which results in excellent flavor and taste. Employees enjoy complimentary drinks, sandwiches, breads, and pastries. Tips are shared with the bakers, and after three months of employment, staff are eligible for workplace insurance. As the bakery continues to grow, the future of the business looks promising.

Since opening, the bakery has gained a strong reputation in Liberty Village, especially for its pastries and sandwiches. As word spread, business has gotten significantly busier. While the number of front-of-house staff and bakers has increased, the daily workload remains quite heavy. Learning new tasks can be exciting, but once the work becomes routine, it can be both physically and mentally exhausting. Bakers typically work on their feet for 10 to 11 hours a day.

I loved this job— great job security, creative freedom, wonderful and supportive team (both BOH and FOH). The owner is a great boss who takes criticism well and always takes concerns seriously. PTO, dental, health insurance, flexible schedule, creative freedom

The main issue came down to the management in the kitchen. Someone on our baking team was promoted to head baker and I would say this is when I stopped enjoying working there. There was a lot of favouritism from him as well as unfair accusations he would make about some staff members. Moments that were taken out of context were blown out of proportion and employees he didn’t like were spoken to privately and belittled. Quite sad because I think he was a great coworker, but just wasn’t meant to be a boss.