23/02/2026
**EDIT** Hey everyone, thanks for all your emails. I will have a look and get back to you over the coming weekend!
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A slightly unconventional job ad 🙂
At Fallobst, we use excess or second-grade local produce that would otherwise go to waste and turn it into a variety of different sweet and savory condiments, pastries, drinks, vinegars and baked goods with a strong focus on traditional sourdough bread.
Would you like to learn and be part of this very rewarding concept?
After operating Fallobst for the past 5 years, I’ve reached a point where I can no longer keep up by myself — which is why I’m looking for another passionate individual to join me in the shop.
With almost 20 years of experience in the hospitality industry, I’ve developed an approach that places attitude and willingness to learn above formal qualifications.
Experience is valuable and basics are important but curiosity, reliability, and a genuine interest in the craft matter just as much to me.
This role would suit someone who is interested in learning the art of making traditional artisanal sourdough bread, enjoys working with their hands, and takes pride in consistency and quality.
You’ll be working alongside me, producing up to 70 hand-shaped loaves a day, along with a rotating range of weekly specials and condiments made from second-grade local produce. While the product range varies seasonally, the primary focus of the role will be on artisanal bread production.
I’m passionate about teaching and sharing my skills, and I’m looking for someone who is motivated, efficient, and open to learning in a hands-on environment where attention to detail matters.
The position is offered on a casual basis for up to 20 hours per week, with the potential for additional hours for the right person. Just for clarity, that role would become potential 5am starts and being left unsupervised. Therefore, unsuitable for a Junior. Pay will be in accordance with industry award rates and is open for discussion depending on experience.
If you’re interested in learning a traditional skill and being part of a low-waste food concept, send me an email at [email protected] to arrange a chat (no resume needed) 🙂
Im looking forward to hearing from you.
Cheers,
Wills
