Good until it wasn’t - Baker 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.

They allowed time off regularly and had benefits even for part-time employees.

The management constantly spread racist and ableist microaggressions. There are also no boundaries; the team is treated as a family, and if you don't fit in, you are ostracised. No opportunities for career growth, and honestly, the space is not safe or sanitary.