Internship Program at Sherwood Bread

Hands-On Bread Baking, Fermentation & Teaching Experience

The Sherwood Bread Internship Program is a hands-on learning experience focused on sourdough bread baking, fermentation, and food education with a special emphasis on high-altitude baking in Albuquerque, New Mexico.

This program is designed for people who want to move beyond recipes and truly understand how and why bread works, while gaining real experience in a teaching kitchen.

Who This Internship Is For

This internship is ideal if you are:

  • Interested in sourdough bread baking and fermentation
  • A student exploring culinary arts, nutrition, or food education
  • A home baker ready to build confidence and deeper skills
  • Curious about teaching bread baking classes
  • Looking for hands-on experience in a real kitchen environment

No professional baking background is required.

Internship Structure: A Clear Path From Learning to Paid Work

The Sherwood Bread internship follows a three-stage progression. Everyone begins with training and advances based on readiness and contribution.

Stage 1: Apprentice (Training Phase)

Focus: Learning & foundation
Compensation: Unpaid or stipend-based
Typical length: 4–6 weeks or a defined number of classes

You will learn:

  • Sourdough starter care and fermentation fundamentals
  • Dough handling, shaping, and baking techniques
  • High-altitude bread baking considerations
  • Kitchen safety, workflow, and organization
  • How hands-on bread classes are structured and taught

You will do:

  • Observe and participate in sourdough classes
  • Practice baking under guidance
  • Assist with setup and cleanup (with supervision)

This phase is education-first and focused entirely on skill building.

Stage 2: Paid Class Assistant

Focus: Supporting classes and operations
Compensation: Paid (hourly or per-class)

Once you can reliably contribute, you may transition into a paid assistant role.

Responsibilities include:

  • Assisting students during bread baking classes
  • Helping with dough prep and organization
  • Supporting class flow and learning experience
  • Independent setup and cleanup

At this stage, your work directly supports the class and instructor, which is why it is compensated.

Stage 3: Teaching Intern / Co-Instructor (Optional)

Focus: Teaching and leadership
Compensation: Higher per-class rate

For interns interested in teaching, this stage provides experience leading parts of a class and working more closely with students.

Possible responsibilities:

  • Leading small instructional segments
  • Answering student questions
  • Assisting with advanced sourdough classes
  • Supporting program growth

This stage is optional and earned through experience and readiness.

What You’ll Gain

  • Hands-on sourdough and fermentation training
  • Experience baking bread at high elevation
  • Mentorship and direct feedback
  • Real experience assisting (and possibly teaching) classes
  • Certificate of completion or letter of recommendation (upon request)
  • Priority consideration for future paid roles

Internship Tracks: High School vs Adult Interns

High School Interns

  • Focus on foundational skills and observation
  • Emphasis on learning, curiosity, and responsibility
  • Ideal for students exploring food, nutrition, or teaching
  • Schedule coordinated with school commitments
  • Can support school programs, community classes, or internships for credit (when applicable)

Adult Interns

  • Deeper focus on technique, consistency, and teaching
  • Ideal for career exploration, skill refinement, or personal growth
  • Opportunities to progress more quickly to paid assistant roles
  • Flexible scheduling based on availability and goals

Time Commitment & Scheduling

  • Most opportunities align with scheduled classes (Fridays/Saturdays/Sundays)
  • Daytime and weekend options may be available
  • Scheduling is discussed individually to ensure a good fit

How to Apply for the Sherwood Bread Internship

To apply, please email:

  1. Your name and background
  2. Why you’re interested in sourdough bread or fermentation
  3. What you hope to learn
  4. Your general availability

How to apply: Contact us here

We’ll follow up to schedule a short conversation.

Frequently Asked Questions (FAQ)

Is this internship paid?
The internship begins as a training-focused apprenticeship. Paid roles become available once an intern is able to reliably assist and add value during classes.

Do I need baking experience?
No. Many interns start as home bakers or complete beginners.

How long is the internship?
Length varies based on availability and goals. Most training phases last 4–6 weeks.

Will I get to bake bread?
Yes. This is a hands-on program with real baking and fermentation work.

Can this lead to a paid role?
Yes. Interns who progress and demonstrate readiness may move into paid assistant or teaching roles.

Is this suitable for seniors or career changers?
Absolutely. Interns range widely in age and background.

Final Note

The Sherwood Bread Internship is built on learning, mentorship, and community.
If you’re curious about bread, fermentation, and teaching and ready to commit to learning - we’d love to hear from you.