Baker’s Hands Consulting
Helping Artisan Bakeries Make Better Bread, Stronger Teams, and Smarter Systems
Versatile consulting services—hands-on or remote—specializing in naturally leavened breads and viennoiserie.
I work with artisan bakeries to improve product quality, streamline production, and develop confident teams without sacrificing art.
My consulting is hands on, practical, and focused on naturally leavened breads and viennoiserie.
Consulting Services
Naturally leavened bread programs
Viennoiserie & laminated dough training
Staff training & skill development
Production workflow optimization
Bakery openings and transitions
About
With nearly a decade of leadership experience in artisan bread and viennoiserie, I’ve grown from a home baker to leading teams in both retail and wholesale bakery environments. Along the way, I’ve managed crews, scaled production, and helped build systems that support quality, consistency, and sustainable growth.
Today, I’m passionate about sharing practical growth strategies and helping artisan bakeries elevate both their product and their people. I work with artisan bakeries to build scalable systems, improve consistency, and develop strong teams—without losing the craft that defines their bread.
Highlights include:
Over 9 years as Executive Baker at Café Ficelle and Ficelle Artisan Bakery in Ventura, CA
Scaling Café Ficelle to four retail locations supported by a single production bakery
Teaching dozens of hands-on baking classes for home bakers
Participant with the United States baking team at the Fête du Pain in Paris, France (2018)
Three-week stage in the boulangerie at Terre Blanche Resort, France (2016)
Completed professional courses in artisan bread and viennoiserie at the San Francisco Baking Institute
Baker’s Hands Consulting was founded by Jarrett Chambers with nearly a decade of leadership experience in artisan bread and viennoiserie.
Interested in Working Together?
How It Works
Assess current systems, products, and workflow
Train teams hands on during production
Build systems that support quality and consistency
Clients See
Improved product consistency
Stronger fermentation control
More confident staff
Smoother production days
Reduced waste