THIS POSITION HAS NOW BEEN FILLED, BUT IF YOU ARE INTERESTED IN ANY FUTURE VACANCIES, PLEASE GET IN CONTACT
Full time – 40 – 45 hours a week
5 days a week including Saturdays, earliest start time 4.30am
To start in May or early June
We are looking for an experienced baker to join our small team. We make a range of sourdough, viennoiserie and cakes. Using a slow overnight retard for all our bread and pastries we have developed a rhythm that allows for sociable working hours, products fresh from the oven when we open and a connection with customers as they are able to see the whole process.
You should have experience in a similar role with a knowledge and passion for baking artisan bread, pastries and cakes. You will be familiar with mixing, shaping and baking a range of breads and experience with laminated products. As a team of just 3 full time bakers, roles are shared and rotated so you need to proficient in all areas but this also means lots of variety of work.
As part of a small team you will need to be able to work independently, efficiently and share responsibility for the smooth running of the bakery. Quality is at the heart of what we do – you should have great attention to detail and be always striving to improve products and processes.
This is an exciting opportunity to join a young and developing business, already with a strong reputation and customer base in Bristol. There will be ample opportunity for creative input, developing new products and ideas which will expand our wholesale, retail and café trade.
Salary dependent on experience
Please send a CV and covering letter to email@example.com
This one-off, staff run event will showcase the hidden (and not so hidden) talents of the Hart’s Bakery team. It’s a chance to meet, chat to and purchase the products that are getting their creative juices flowing and keeping them up at night (despite the early starts). If they’re eating it, making it and creating it – you better believe you’ll want to know about it too.
From breakfast classics like vegan porridge, iced buns and excellent coffee to brunch-time Hawaiian Poke, bbq chicken wings and the Polish speciality bigos. We’re giving Extract Coffee the day off and barista Sam will be showcasing some exciting espresso from Round Hill. There will be bread and lots of baking too but don’t expect any of our usual fare – this is an opportunity to let our team loose with all the creative ideas we can’t fit in to our normal menu.
It’s not just food, we’ve got talented artists, potters and jewellery makers in our midst so join us for the perfect Sunday market vibe.
We’ll be open from 9am to 3pm. Please note cash only!
Check out @hartsallstars on Instagram for some hints of what everyone is planning
It’s our favourite time of year again and on 8th December it will also be our 4th birthday! We’ll be baking our almond crumble mince pies every day until Christmas Eve and look out for other festival specials along the way.
We expect to be very busy on Christmas Eve so get your orders in now – give us a call or email. Or why not beat the rush and pick up on Friday 23rd December?
Christmas opening times
We are open as normal (Tues – Sat from 7am until 3pm) up to and including Saturday 24th December.
We will then be closed for our annual break until Wednesday 4th January.
We will be closed on Tuesday 3rd January.
We are very excited to introduce this festive modern calligraphy workshop from the wonderful de Winton Paper Co. In this Christmas special you will learn basic techniques with a dip pen nib and ink. From there you’ll copy a lower and upper case alphabet, numbers and punctuation. You will learn about how to join up the letters to make words and phrases. We will finish off the class with each attendee creating a chosen phrase or quote in their own personal free style – perfect for Christmas cards or gifts
The workshop runs from 10am to 1pm on Sunday 11th December. There will be plenty of baked goodies and hot drinks to keep your creative juices flowing. You will also leave with a kit of modern calligraphy essentials and some special hand painted Christmas gift tags.
Limited spaces available – Book now www.notonthehighstreet.com/dewintonpaperco
We are very excited to be hosting a pop up winter feast from Bristol based Dela. With a permanent site opening in 2017 this is a unique opportunity to sample their cooking and hospitality in the cosy surrounds of the bakery
Saturday 26th November 7.30pm
5 course menu £25
Sunday 27th November 1pm & 4pm
3 course menu £18
For menus and bookings please visit www.delabristol.com
With just a few days to go we’re getting very excited about the first ever Sunday Project – a market in around the bakery carefully curated to bring together some of Bristol’s lesser-known independent businesses. Too many to name and we want to keep a few surprises but some of the fantastic stalls you can expect include;
Illustrator & Printmaker Paul Farrell
Lily Violet May Flowers
Little Hollows Fresh Pasta
DeGusta Spanish Produce
The Bristol Cheesemonger
Call of the Brave
There will be music from DJ Harri Pepper and a bar featuring local legends Birch with some of their homemade cider, Dunleavy wine from Somerset and innovators Morewine. Hot food from Saltbox and Srilicous and plenty more.
The bakery won’t be open in the normal way – we’re handing over the coffee machine to Little and Long Roasters and our talented Hart’s Bakery team will be offering up some of their new creations on their own stalls outside.
We look forward to seeing you from 10am…there are cash machines at the station but it might be a good idea to come prepared as not all stalls will be accepting card payments.
When: Sunday 11th September, 10am – 3pm
Where: In and around the bakery…
We’ve long talked about putting the amazing space around the bakery to good use on a Sunday and so here we go!
The Sunday Project aims to bring to Bristol the sort of market that is commonplace in hip cities like Paris and Berlin – a carefully curated mix of Bristol’s undiscovered food, vintage, homewares, flowers, booze and music.
The bakery won’t be open in its usual way – we’re handing over our coffee setup to the capable hands of Little & Long Roasters and the bakery team will be whipping up their own creations for stalls outside. Look out for the Mini Bakery from our baker Lance or Hawaiian Poke from our chef Simon (you’ll have to come to find out what it is!)
Follow @sundayprojectbr on twitter for hints of who you might find there and we look forwarding to seeing you on Sunday 11th September.
Harts Bakery and the Letterpress Collective would like to invite you to join us for letterpress printing, pastry eating and coffee/tea drinking at Harts Bakery. The event is part of the Letterpress Festival, The International Festival of Apathy. An apathetic Sunday event, on May 15.
You will have the opportunity to learn about the techniques and philosophy of letterpress from Nick Hand and his team, and for those feeling less apathetic you can get hands on with some of his beautiful printing presses to create your own prints.
There will be four seatings, with around 20 people per session, one hour each as follows:
Entry on the day, £6 per person, or £15 for a family ticket, printing, pastries and drinks inclusive
Happy Easter to all our customers! Our opening times over the Easter period will be as per our usual weekly pattern.
Thursday 24th April – Open 7am – 3pm
Good Friday – Open 7am – 3pm
Easter Saturday – Open 7am – 3pm
Easter Sunday – CLOSED
Easter Monday – CLOSED
On Good Friday and Easter Saturday we will have lots of Hot Cross Buns available for pre-order, as well as our usual selection of bread, pastries, cakes and savouries.
Hot Cross Buns will be ready from 8:00am!!!
Louise Talbot from Cutting the Curd will be returning to the bakery on Sunday 20th March to deliver another one of her excellent cheese making courses.
This class will explore the early history of cheese, the basic principles of how cheese is made and demonstrate (with your help!) how to produce a range of soft cheeses such as halloumi, mozzarella, mascarpone, salad cheese (feta) and cream cheese – using raw farm or supermarket milk and vegetarian rennet. You’ll sample cheese as its made and also take a selection home with you. The class is a good mix of demonstration, hands-on, theory and tasting.
You will leave with course notes and recipes (and the confidence to make many other types of cheese!) and the session includes tea and cake with fresh made mascarpone!
Price per person: £65
20th March 2015, 1:30pm to 5:00pm
For more details on how to book please contact Louise