Bread Baker

From the team behind Fellows Cafe, From the Well is a neighborhood market and artisan bakery located in Roswell. Our space, menu, and offerings evolve with the seasons and the needs of our community. Everything we do is rooted in the belief that simple, high-quality food brings people together.

From the Well is built around craft, care, and shared experience. We specialize in naturally leavened, hand-shaped breads alongside a rotating selection of comfort-forward baked goods—muffins, scones, cookies, cakes and nostalgic favorites—made with seasonal and locally sourced ingredients. Our bakery is warm, physical, and deeply human. No two days (or loaves) are exactly the same.

We’re continuing to grow our bakery team and are looking for Bread Bakers and Pastry Bakers who are excited to work with living doughs and thoughtful processes.

About the Work

Our bakery program centers on long fermentation, small-batch production, and hands-on craftsmanship. This is process-oriented, precise, and physical work. Early mornings and weekends are part of the rhythm.

Because we work with natural leavening and minimal automation, our products—and our days—are shaped by time, temperature, weather, and care. Dough has moods. Hands matter. Some days are beautifully imperfect. We believe that honesty and intention are part of good food.

This Role Is a Good Fit If You:

• Have professional baking or pastry experience

• Understand fermentation, timing, and repetition as craft

• Care deeply about consistency, quality, and execution

• Work cleanly, calmly, and collaboratively

• Are comfortable with early mornings and a physical environment

• Value handmade work over industrial uniformity

• Want to grow alongside a developing and thoughtful program

What We Value

• Human skill and intuition

• Respect for ingredients and process

• Producing excellent food without overproduction

• A supportive, sustainable team culture

• Beauty in work that is honest, seasonal, and sometimes imperfect

At From the Well , we intentionally bake in limited quantities so our team can work with care and attention. You may see days where products sell out, loaves vary slightly in shape, or pastries take on a little extra character. We believe that’s not a flaw—it’s the mark of real craft.

If this way of working excites you, we’d love to hear from you.