Here you learn the whole trade, not one movement on a machine. Three of our sixteen shop managers trained with us — the way up is not something we only promise.
Open positions
Baker
Heerdt bakehouse · Full time · now
The bread line or the roll line, from eleven at night. For anyone who wants to know what a dough feels like when it is ready.
You work in a team of fourteen across the bread and roll lines. Sourdough, long proving, real handwork on the specialities — no ready-made dough, no pre-mix.
We are looking for someone who has completed their training; coming back to the trade is welcome too. More important than years is enjoying the fact that a thousand people eat your bread in the morning.
- Night rate from 11 pm
- 38-hour week
- Master's course at our expense
- 30 days' holiday
- Bread and coffee free
Pastry chef
Heerdt bakehouse · Full or part time · now
Gateaux, fine pastry and the season. From five in the morning, finished when other people break for lunch.
Our patisserie makes everything itself: cakes to order, cakes to a design, the whole season from carnival doughnuts to stollen. You get articles of your own to answer for, not just a station.
Trained as a pastry chef, please. If you have ever carried a wedding cake through a hot day in July, you will fit in here.
- Early shift, finished at 1 pm
- Your own articles, your own hand
- 30 days' holiday
- Training in-house
Shop assistant
Oberkassel, Luegallee · Part time, 25 hrs · now
The shop whose regulars no longer have to say which bread they want. Five days, early.
Serving, coffee, the counter, pre-orders. Oberkassel is a neighbourhood shop: after two weeks you know your customers by name, and they know you.
Experience is nice but not needed. We will teach you. What matters is that you like talking to people in the morning.
- One shop, the same colleagues
- Sundays off
- Premium from 6 am
- Staff discount on everything
Shop assistant
Main station · Full time, shifts · now
The fastest counter in the city. For anyone who enjoys the pace.
On a Tuesday at the main station, fourteen hundred receipts go through the till. It is a different job from the neighbourhood: fast, friendly, never idle.
We work shifts from five in the morning to ten at night, seven days. If shift work suits you, this is the most predictable rota we have — four weeks ahead.
- Rota four weeks ahead
- Sunday and holiday premium
- Travel pass
- A route to shift leader
Driver
From Heerdt, six routes · Full time · now
Six routes, away at 03:10. By six the bread is in sixteen shops — because of you.
You drive one fixed route in our van, load it, deliver it and bring the returns back. An ordinary car licence is enough.
The day ends at nine. Start early and the rest of the day is still ahead of you — which is exactly what many of our drivers are here for.
- Finished at 9 am
- One route, one vehicle
- Night rate
- Alternate weekends
Apprentice baker
Heerdt bakehouse · 3 years · 1 August 2027
No night shift in the first year. Because nobody should have to start at half past two at seventeen.
You learn the whole trade: starting a sourdough, running a dough, standing at the oven, shaping the specialities by hand. Not one movement on a machine.
Three of our sixteen shop managers trained here. Pass your exam and we keep you on — not a statement of intent, but what has happened every year since 2014.
- No night shift in the first year
- A job after the exam
- Master's course at our expense
- Exam preparation in-house
Apprentice shop assistant
Different shops · 3 years · 1 August 2027
Specialist food retail. Behind the counter, on the coffee machine and with real customers from day one.
You train in several shops — a neighbourhood one, the station, the patisserie café — so that by the end you know where you want to be. Product knowledge, advice, the till, coffee.
We are not looking for straight-A reports. We are looking for people who bring a good mood in the morning and still have it at eleven.
- Training across several shops
- A job after the exam
- Sundays off in the first year
- Travel costs covered
Apprenticeships
Every year on 1 August. No night shift in the first year — nobody starting at half past two at seventeen is still here in March, and we would rather keep you.
How to apply
In person, ideally. Come to the bakehouse in Heerdt or to the shop you would like to work in — half a day alongside us says more than any folder of paper. Bring what you have; a CV is enough, a covering letter is not needed.
Zentralbackstube Heerdt · Willstätterstraße 14 · 40549 Düsseldorf
364 seats, sixteen shops, one bakehouse — and always somebody to show you your first day.