Cut The Mustard

29/06/2026

ASSISTANT STORE MANAGER
BIG MUSTARD / LITTLE MUSTARD

You can teach skills. You can’t teach someone to care.

At Cut The Mustard, that’s what we look for first.

We’re looking for an Assistant Store Manager.

We can teach coffee. We can teach our systems. We can help you develop as a leader.

What we can’t teach is someone who genuinely cares about doing things well.

If you notice the little things—the cleanliness of a coffee machine, a customer waiting to be served, a pastry that isn’t quite right—you’ll probably fit in well here.

If that sounds like you, we’d love to hear from you.

Email
[email protected]
[email protected]

16/05/2026

SATURDAY
LOCAL PASTRY DEALERS READY

27/04/2026

FRANCISCAN RD ASSISTANT MANAGER
POSITION OPENING

☕️ WE KNEAD A LEADER (BUT MAKE IT FRONT OF HOUSE) 🥐
(Less flour, more flat whites — same chaos, same charm.)

Cut the Mustard is on the hunt for an Assistant Manager to help run the show at our Franciscan Road spot. If you can keep the vibes high, the team tight, and the coffee flowing — we should talk.

✨ You:
– Can lead a shift without losing your head (or your sense of humour)
– Love great coffee, even better pastries, and properly looked-after customers
– Know how to keep things smooth when it’s busy busy
– Are organised, proactive, and not afraid to make decisions
– Bring good energy and set the tone for the team
– Have some experience in hospitality/FOH (bonus points if you’ve done a bit of everything)

✨ The role:
– Assistant Manager at our Franciscan Road shop
– 25–30 hours/week (weekends included)
– Starting in June

✨ Us:
– Artisan bakery with a serious pastry game and loyal locals
– Good people, good vibes, good gluten
– Proper coffee, no shortcuts
– A team that backs each other (and debates milk texture more than necessary)

📧 Slide into our DMs or email [email protected] & [email protected] to join the squad. Bonus points for latte art and remembering regulars’ orders before they speak.

SWLondonJobs CoffeeAndChaos NowHiring

26/04/2026

🥖 WE KNEAD A BAKER 🥐
(Yes, we’re still making that joke, and no, we won’t stop.)

Cut the Mustard is on the hunt for a sourdough-slinging, croissant-laminating legend to join our South London crew. If your love language is perfectly proofed dough and your alarm goes off before birds start chirping — we should talk.

✨ You:
– Can lift 25kg bags of flour and team morale
– Know your levain from your hydration percentages
– Take pride in your bakes (and maybe name your starters?)
– Thrive in a fast-paced, pastry-filled environment
– Don’t mind a bit of pre-dawn nonsense and flour in your hair
– Have a full UK driving licence and are happy to drive a small van when needed

✨ Us:
– Artisan bakery with a serious pastry game and no chill about bread
– Competitive pay + “baker’s tax” (aka free pastries)
– Good vibes, good people, good gluten
– Occasional philosophical debates about the right number of lamination folds

📧 Slide into our DMs or email [email protected] [email protected] to join the squad. Bonus points if you bring memes and a solid banneton game.

LondonBakers PastryPunLife SWLondonJobs

04/04/2026

HAPPY EASTER 🐣
WE GOT YOU
COFFEE / BREAD / PASTRIES

ALL STORES
SAT 8-4
SUN 9-3
MON 9-3

Have a great one 🖤💛✌️

08/03/2026

SUNDAY

26/02/2026

MOYSER RD
SINCE 2014

10/02/2026

ASSISTANT MANAGER — BIG MUSTARD
Big Mustard is looking for an Assistant Manager: part shift-runner, part vibe-protector, full-time legend.
You’ll help keep the floor running like a well-buttered machine — great service, strong standards, happy team, zero drama (ok, minimal drama).

You’ll be great if you:

can lead a rush without turning into a shouty weirdo
love hospitality + genuinely like people
are organised, proactive, and properly hands-on
care about the details (coffee, pastries, clean sections, sharp service)
What you’ll do:
run shifts + support the Manager
coach the team (kindly, consistently, actually)
keep service smooth, fast, and friendly
help with rotas, training, stock, and opening/closing
spot problems early and fix them quietly like a ninja

Interested
Please email [email protected] or [email protected]
Or drop us a DM

14/01/2026

06/01/2026

2025

It was an absolute s**t fight.
Easily the hardest of my 11 years in business.
10/10 would not recommend.

I slogged it out.
Questioned myself.
Doubted myself.
Got absolutely battered — mostly by my own decisions.

Life was a blur.
Two young boys at home.
Four shops.
Two brand new.
Lots of 2am starts, for reasons that felt convincing at the time.

We had a year where everything broke the second we touched it.
Fixing it always cost about a million pounds.
Sometimes more. Always annoying.

Financially, it got scary.
The kind of scary where you’re wide awake at 2am anyway, so you may as well worry.

But… we also did some things.

We opened two new shops.
Kept four running.
Didn’t lower the bar.
Didn’t water things down.
Added seating at Moyser — in the same space I started alone, with no capital, baking like this.

Which, considering how it felt at the time, is actually something.

None of it happens without the people who show up — on both sides of the counter.
Thank you

We made it.
Tired.
Still standing.
On to 2026.

28/12/2025

BACK AT IT TOMORROW ☕🥐
Coffee’s flowing. Pastries are stacked.
🚫 No bread tomorrow — loaves return TUESDAY and they’re worth the wait.

Ever wondered why our bread can’t be rushed? Here’s the (very real) glow-up process 👇

Day 1 – Setting the vibe:
• Feed the levain (she’s hungry)
• Autolyse the dough (just flour + water, chilling)
• Add levain
• Add salt
• Rest (important)
• Divide into tubs
• Fold, fold, fold
• Preshape
• Shape
• Into baskets → long cold nap (12+ hours)

Day 2 – The payoff:
🔥 Bake. Crackle. Smell unreal.

So tomorrow, the bakers are back starting step one, and Tuesday you get the finished loaves.
Good bread takes time — and we’re not cutting corners ✌️