Bread Baking Internships

As artisan bread baking continues its renaissance across the culinary world, the need for serious, hands-on training in both traditional and modern baking practices has never been greater. Two structured internship pathways—Artisan Bread Foundations and Oven Mastery & Production Leadership—have been developed by Della Fattoria to serve this need, both are rooted in the belief that bread is both craft and culture, and that mastering it requires time, mentorship, and passion. Through these internships, Della Fattoria is committed to playing its role in building career ladders for development of future master bread bakers. Both Internship 1 and Internship 2 are paid internships.
The lineage of Della Fattoria, a pioneer in American artisan bread baking deeply informs these internships. Founded in Petaluma, California, Della Fattoria was one of the early leaders in bringing naturally leavened, wood-fired bread into the spotlight. Under the mentorship of Kathleen Weber, Della Fattoria became a touchstone for generations of bread bakers—known not just for its uncompromising quality and rustic elegance, but also for nurturing talent through thoughtful, immersive training. The spirit of Weber’s mentorship—one that balances structure with intuition, rigor, and care lives on in the design of these internships.
Internship 1: Artisan Bread Foundations (4-6 months): The first internship pathway offers a thorough introduction to core artisan bread competencies, preparing interns for work in bakeries that value skill, consistency, and fermentation craft. Interns build foundational knowledge in bakers’ math, dough development, and deck oven operation, with exposure to wood-fired oven theory and safety. Internship 1 reflects the foundational principles championed at Della Fattoria—respect for ingredients, commitment to process, and the use of time and fire to coax flavor and structure from humble dough. Internship 1 concludes with a capstone, such as a fermentation analysis or a regional bread showcase, that encourages experimentation and reflection.
Internship 2: Oven Mastery & Production Leadership (4-6 months): For more advanced interns, this pathway offers a deeper engagement with the complex realities of artisan bread production—managing both deck and wood-fired ovens, executing multi-batch bakes, and leading production teams. It builds on the foundational pathway internship and is ideal for those preparing to step into leadership roles in a bread bread bakery setting. Interns are encouraged to take on capstone projects that challenge both their creativity and technical mastery, such as developing a “Signature Loaf,” leading an entire production shift, or optimizing a bakehouse workflow. These projects echo the kind of thoughtful, holistic training that made Della Fattoria a proving ground for future leaders in the field.
For a select number of interns passionate about fermentation, fire, and flour, these internships offer more than just skill development—they offer an entry into a living tradition.