Company description
Seekers Coffee: Where Nordic Precision Meets Heritage Grains.
Seekers Coffee is a Nordic-inspired coffee roaster and culinary outpost in the historic village of Kingston, NJ. We are built on a philosophy of clarity and restraint—whether in our light-roast coffee or our upcoming bread program.
The Mission We are launching a bakery program that bridges two distinct culinary worlds. We combine the high-hydration, open-crumb techniques of Copenhagen-style sourdough (Rugbrød, cardamom buns) with a deep exploration of Muslim Heritage Breads (sourdough Barbari, Simit, date-enriched loaves). We are not just baking bread; we are telling a story of migration, history, and craft.
Our Commitment to Sustainability We believe bread begins in the soil. Our program is committed to supporting the Northeast regional grain economy. We intend to source fresh, stone-ground heritage flours from local partners like Castle Valley Mill and Small Valley Milling. We are looking for a team that understands that working with local grains requires not just skill, but a willingness to listen to the dough.
We are seeking a Head Baker to help us build this vision from the ground up—someone who wants to create a regional destination for bread, driven by local ingredients and global traditions.
Job description
The Role: Head Baker & R&D Lead (Sourdough & Heritage Breads)
This is a founding role for a craftsperson who wants to build a menu, not just follow one. You will join us in the pre-opening phase to lead R&D, sourcing, and menu development, eventually transitioning into leading the daily bake and managing a small production team.
The Concept: “North Meets East” Our bakery program is built on two pillars. You will be responsible for mastering and executing both:
Nordic Artisan Breads: High-hydration sourdough loaves, and cardamom-forward laminated viennoiserie. We want dark crusts, moist crumbs, and restrained sweetness.
Muslim Heritage Breads: Elevating traditional breads and heritage grains—think sourdough Barbari, Simit, Khubz, or date-enriched loaves—using modern artisan fermentation and local heritage grains.
What You’ll Do
Phase 1: R&D (Pre-Opening): You will test hydration levels, dial in fermentation schedules, and finalize flour blends using local grains from River Valley Community Grains or other local mills.
Phase 2: Production (Post-Launch): Oversee the daily bake, manage quality control, and minimize waste.
Systems & Sourcing: You will build the prep lists, manage the production schedule, and maintain relationships with our local millers.
Who You Are
The Scientist & The Artist: You understand the chemistry of fermentation (pH, temperature, autolyse) but have the intuition to adjust when the dough feels different.
Sourdough Obsessed: You have 3+ years of experience maintaining complex levains and working with high-hydration doughs (80%+).
A Leader: You are ready to take ownership of the kitchen. You don't wait to be told what to bake; you tell us what we should be baking.
Requirements
3+ years professional baking experience (artisan bread/viennoiserie focus).
Experience with recipe development and costing.
Ability to work early mornings (3 AM/4 AM) and weekends.
Food Safety Manager Certification.
Compensation
this position is: salaried, $50,000 - $75,000
Application instructions
This job expired on March 12, 2026
Deadline
January 31, 2026