baker

pastry cook

prep cook

sous chef

kitchen helper

Forno Cultura


First and foremost, the communication from Forno Cultura has been abysmal. Their response time to inquiries was ridiculously slow, leaving me feeling ignored and undervalued as a employee. It seemed as if my concerns and questions were of little importance to them, which is simply unacceptable.

Forno Cultura has failed to provide me with proper compensation for the work I have performed. Their consistent delays, inaccurate payments, lack of accountability, and dismissive attitude towards my concerns have created significant financial and emotional distress. I strongly caution anyone considering employment with this company to carefully evaluate the risks associated with their payment practices. It is crucial to be vigilant and ensure that you will be fairly compensated for your hard work.

There was no clear system in place for evaluating employee performance or initiating discussions about salary adjustments. The absence of a structured process left me in a constant state of uncertainty and unable to gauge my progress or potential for growth within the company. The failure to provide raises not only impacted my financial well-being but also affected my overall job satisfaction and motivation. It is disheartening to invest time and effort into a company that fails to acknowledge and reward the hard work of its employees. This lack of recognition and fair compensation ultimately led me to seek opportunities elsewhere, where my contributions are valued and appropriately compensated.

Overall, my experience working for Forno Cultra has been a nightmare. The toxic management, disregard for work-life balance, lack of career development opportunities, poor communication, and inadequate compensation have made it an incredibly unpleasant place to work. I strongly advise anyone considering employment with this company to think twice and explore other options. Save yourself from the misery and frustration of working for this company.


Seems like a good place to work and some of the colleagues are great people but the overall management was poor at best. 

There is absolutely no job security with this employer, shifts constantly get cancelled and changed without notice. Promised hours are never met making it impossible to rely on job for income. Super tense work environment with the managers constantly bickering and having a go at each other. Employees lower down in the hierarchy get told off for owners and managers mistakes and have to cop the blame. Was repeatedly yelled at by managers in front of customers! 

They have no respect for their employees, expect top tier performance but are only willing to pay minimum wage (meaning there is also high staff turnover). They talk a lot about being a part of the "Forno Family" but will screw you over at any chance to increase their profit margin. 

Their is no explanation of protocols and processes when an employee is hired, therefore making it difficult to know what is expected and who is in charge. They will tell you off for asking the wrong person and will constantly power-trip so you at least know you're bottom of the ranks. 

Managers will randomly pick out food and drinks from the counter without noting them, but normal staff are barred from having anything for lunch and told "you can have anything so long as you pay for it", despite being told "you always get fed at Forno". 

Bad at responding to emails, and won't let you know you've been employed, they will just give you shifts and then randomly stop giving you shifts after a few months. Whatever suits their needs at the time. 

No contract, benefits, or communication. 

Worst employer I've ever had.

I went in for an interview, which went very well and was offered to come in for a shift before it was over.
I was told the shift went very well and the manager would be recommending me for the job.. (the job was for general manager at a different location but nobody seemed to know that who was "training me")

It was fairly laid back, I felt pretty uncomfortable with being asked to serve  their customers with absolutely zero review of the product aside from a 5 minute walk through that included meeting staff and where to hang my coat. 
I have been in this industry for over 10 years, and even I was unsure why so much pressure would be put on anyone to answer specific questions on their complicated products to their customers within 15 minutes of coming into the building. 

The owner from what I understand came in, and I felt the whole atmosphere shift. He was cold and seemed angry at everyone and I overheard some small arguments between him and the manager and I found it pretty unsettling and unprofessional.

After I left, I was told it was great.
Then I never heard back and the woman that "hired" me, she  disappeared and it was very very weird and unprofessional the way they handled it.

If you don't want to hire someone, let them know it didn't work out, give some feedback and have some closure. This isn't tinder, you can't just ghost people after you offer them a job.
Don't insist on paying someone for a stage and then fall off the face of the earth, I would have been happy doing it for free but their behaviour drove me to seek they reimburse me for my time.
I'm a single mother and a professional in my field and they wasted alot of my valuable time.
I will not even be a customer, and have been sure to warn industry friends of their practices. 

The management of this company is the epitome of toxicity, apathy, and incompetence. They pride about being a third generation bakery with modern approach to bread, but it’s nothing but words. Especially when the owner have a weak understanding of baking- both in theory and execution. 

The place has a lot of potential but primarily hindered by the owner especially when he is hands on during production. It leads to inconsistency, poor quality, and sudden changes to standards when he helps with the team. The company recognizes talent and skill but will never back it up with acknowledgment and remuneration due to the managements’ fragile and small ego. I assure you that your passion will burn out the first month due to the poor structure of the production and the drama that the management brings.

On the contrary, there are multiple new things I learned while working here: hard work will never be recognized, loyalty supersedes talent, innovation is frowned upon- unless it’s the owner’s .

Woking here for just about year, the team only had one bread meeting with the owner- which was rescheduled multiple times. The set 30-min meeting lasted for about 2 hours, production negatively affected because of this. What’s worse is that the meeting content lacks substance and a waste of everyone’s time -it can just be done on an email. The table always turns to the owner, while the team had little to no chance to speak. The meeting agenda is purely about the owner’s personal stories.

If all of these sound appealing to you, then this company is for you.

Only worked a hand full of shifts and got pretty much only positive feedback until I was pulled aside by the manager and pretty much fired. Although I had to ask if that’s what was happening because it was done in such a round about way. The manager told me I seemed like I was just in the job for the money. Which confused me because yes that’s why people generally work. They really honed in on the “we’re a family here” thing which is already a red flag in an employer. There always seemed to also be an uneasy/tense work environment despite “being a family”. Also little to no training people constantly stepping on each other and hostility between baristas. The staff does really try to make connections with the costumers though and from the perspective of a customer it’s great. It wasn’t as fast paced as I was lead to believe. There was a morning rush and a lunch rush but nothing more than an average quick service establishment or cafe. The food was tasty though and we were encouraged to try everything which was nice. I was paid for my shifts, although only minimum wage when I was promised a higher starting wage. Didn’t dispute it with them as I’m just happier to move on to a healthier work environment now. Overall I think this could be a better place to work if the management had some more structure and issues between employees were addressed instead of the “we get mad/rude and then we make up, cause we’re a family”. 

The food quality is great and I had some great coworkers and managers during my time there, but it wasn’t enough to offset some of the poor behaviour I witnessed in the owners, some managers and some shift supervisors throughout my stint. I witnessed the owners scream at upper management for their own mistakes and for someone handing in 2 Weeks’ notice, in front of customers no less. In my time there (albeit some time past, hopefully they’ve grown) they also refused to meet standards set by a number of health inspectors. 

If you’re lucky you’ll get a great manager or supervisor at some point like I did, and they’ll balance the experience out as much as humanly possible, but overall they expressed utter disdain for their workers, including but not limited to insisting sick workers are responsible for finding someone to cover their shifts or else might lose their jobs. For those at home who aren’t aware, that is VERY illegal. 

Businesses will always screw you over a little bit for the profit margin, no matter whether you’re at a small family bakery or at Walmart, but I’ve never been so thoroughly disgusted by someone’s professional behaviour as I was during my time with Forno. 

That being said! Fair hours, great food, and a palpable passion for the craft.

The work was pretty simple and slow-paced, basically just making sandwiches and preparing for the next day. However, if you show initiative and take on more than your daily duties (either voluntarily or by having no choice) it would be taken for granted and deemed unworthy of mention or appreciation. 

Most co-workers were very friendly and supportive. it was the management that was the problem.

The owner actually worked hands-on with staff, however, he was mostly in the way rather than being helpful. He usually couldn't remember his own words, forgot what he said the next day, and created repeating confusion at work. 

Top management was passive-aggressive and condescending. Employees had to walk on eggshells and fake smiling around them to avoid being fired on the spot. They do not want good workers, they just want someone who is blindly obedient and never stands up for their worth. Loyalty or effort means nothing if you're not on their buddies list.


Working there is including packing up sandwiches, maintaining daily operations, and keeping up the speed because it is a relatively fast-paced cafe. Working there is fun with co-workers and customers are really nice. 

There are a lot of different tasks to fulfill every day, and workers are expected to be initiated in every operation. The problem is the management was poor and there are no clear guidelines on which way is the right way to do, everyone has different standards on the same things, and it is hard to follow their standard in these circumstances. When you did something out of what the management expected, instead of pointing out the problems and fixing them together, they would refuse to communicate and fire the person instead. One of my colleagues was told being laid off right after his shift without any notice in advance but there should be a shift in the following two weeks.  the reasons behind just because they find the person isn't the right fit without any major problems. I believed there could be a better way to handle it. but this show there is something wrong with the management communication.

Major issues in terms of micro-management. Head management doesn't have a way to monitor how the store manager treats its employees, even if you work hard and do more than what's asked for, the only way the head management knows about your work depends on what your store manager tells them.  Another big issue is inconsistent hours, One week, you may be getting 16 hours per week, but another week you can end up taking 5 hours and it all depends on the relationship between you and the store manager, which I find it very unprofessional. Besides, even managers don't have enough education about the food and products as well as how to manage the store, they always put you in a position that you're making a lot of mistakes, simple mistakes are being exaggerated. I also realized that even if similar mistakes are being made by everyone, some are treated differently by the store manager and sometimes these treatments go over the line and can be very disrespectful such as being called "stupid" by the manager during the shift and unfortunately, store managers will always be right in the eye of head management ( business owners)

Work is easy. A lot of people including managers come and go. No long term career. I met some of the senior employees and they are mostly there for the money. They kept the same position since the beginning, and took them years to get the amount of money they're earning today even though comparing it to today's standards it is still very small. 

I dont recommend working here. Owners are unprofessional and pretends they are masters of the craft and know their employees but actually they do not. Numerous staff turnovers happened due to denying hardworking people a raise. They dont reward hardwork but rather choose loyalty over quality and consistent improvement.

Most of the problems come from the owners themselves. Lacking communication, self centered, and hiring unqualified managers with no skills who are not trained but will teach professionals to do a job that require special skills. 

If you only need the money and likes doing the bare minimum of work with high standards of unprofessionalism then this is the place for you.

Top Job Titles	Average salary
Baker 4 salaries reported	$19.88 per hour
Pastry cook 4 salaries reported	$19.81 per hour
Prep cook 7 salaries reported	$18.93 per hour
Sous chef 1 salary reported	$57,000 per year
Kitchen helper 1 salary reported	$18.50 per hour

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