Wildflour Community Bakery was begun in 1975 to provide healthful baked goods and education to the community. The work s done by six col lective members and an always-evolvinggroup of volunteers. Wildflour has become a successful business, offering over 20 kinds of whole grain bread made with organic, locally milled flour, as well as goodies of all kinds. There are dairyless and wheatless offerings of both bread and goodies. lts educational program, called Rolling in Dough, teaches Ann Arbor schoolchildren how to make healthy bread while explaining some basics about nutrition and food politics. Besides its unique services, Wildflour is also special because it is owned by the community and run collectively . This means thatyou, as an interested person reading about the Bakery, are an owner. This gives you the right to attend Community Involvement Meetings (CIM's)which are held quarteriy and at which community members and bakers make decisions together about policies and directions for Wildflour Bakery. Between CIMs, day-to-day operating decisions are made by the six collective members. Wildflour is now taking applicaitons for a full time position in the collective. Work will begin in December. Job discriptions and applications are available at the bakery and will be taken through October. Briefly, the position entails working on shift four days a week and some off-shift work, plus a weekly collective meeting. A commitment to whole grains, organics and collectivism is a must. Baking and collective experience a plus. Wildflour is an equal opportunity employer. Wildflour Community Bakery, 208 N. 4th Ave., Ann Arbor Ml 48104; 994-0601.
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