Jesse and Kit Schumann

Co-owners

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Jesse

Jesse started baking professionally in 2009 while attending the San Francisco Baking Institute. Before that, he spent a few years working in Oregon politics. After Jesse finished his baking program, he bounced around the Northwest, working at various small bakeries. When Sea Wolf launched in 2014, Jesse worked alongside Kit, mixing shaping, baking, and delivering. These days, he mostly handles the bookkeeping and manages the business side of things.

As it turns out, the things Jesse enjoys most about baking are also the things he enjoys most about running a business. Through repetition and practice, he gets to shape and refine something that seems endlessly improvable. Definitely, his most unanticipated and greatest pleasure in running the business is seeing and hearing from happy employees and customers. He feels a tremendous sense of responsibility to both.

If he isn’t at Sea Wolf, Jesse is on Bainbridge Island spending time with his wife at their home, reading, and putzing around the house.

Kit

Kit spent six years prior to opening Sea Wolf cooking and baking in NW Washington, primarily in Seattle. He spends his days either talking about bread and the baking process with staff and customers or talking with his brother about how to manage a bakery. As Sea Wolf grows and becomes more complicated and as his role in the bakery also changes he still enjoys the fundamental work at hand, which is the same as it ever has been. Mixing, shaping and baking bread.

Kit tries to bring the creativity of the kitchen into the bakery and to have Sea Wolf reflect the season's change through the different vegetables & fruits as they appear in the markets.

Any free time Kit gets, he spends outside of Seattle with his partner and their pug, preferably in the garden.


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Claire Frazer
Back of House Manager

As Bakery Manger, Claire oversees production logistics and communicates with Kit and Jesse about changes and improvements to bakery systems and recipes. She also manages the baking staff, training, scheduling, and the dynamics of a sleep-deprived, yet engaged, group of bakers. She attempts to serve as an intermediary between Kit’s excited creativity and Jesse’s methodic high standards. As Claire manages the baking team, she also spends four days a week working in the bakery: a couple of the coveted early baking shifts, a pastry shift, and a shaping shift.

Claire loves the demanding process, both intellectually and physically, of making bread and pastry. She revels in developing a deeper understanding of the many variables affecting the final product.

When not at Sea Wolf, Claire fly-fishes, journals, tries new recipes, and sweats off all those croissants by playing soccer.

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Kitchen Staff
Baking, Shaping, Mixing, and Serving

Jesse and Kit want Sea Wolf to reflect their own experience of working for chefs and bakers who paid a good living wage and encouraged creativity. Giving staff the opportunity to explore their interests and grow as professionals lies at the heart of Sea Wolf’s success.

Our staff comes from a variety of backgrounds and experiences. We benefit from their diverse perspectives. If you are interested in joining the team, check out the form below.

 

Employment

Whether you are looking to advance as a professional baker or to work hard at learning something entirely new, Sea Wolf could be the place for you to learn and grow.

Sea Wolf is not currently hiring.

Please fill out the form below so that we have your resume on file.

 

Job Interest Form

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