Bread Baker / Boulanger

Responsibilities

• Manage artisan bread production for hotel or bakery
• Produce daily bread selection — sourdough, baguette, ciabatta, pain de campagne, focaccia, brioche
• Manage sourdough starter maintenance and long-fermentation dough schedules
• Execute breakfast bread and roll production for hotel buffet
• Manage proofing schedules — bread production requires advance planning (sourdough cycles take 12–24 hours)
• Maintain bread oven and baking equipment

Requirements

• 3–5 years professional baking experience with artisan bread specialization
• Sourdough fermentation and starter management
• Multiple bread traditions — European artisan breads plus enriched doughs
• Very early start time — bread bakers typically start at 3–5 AM

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Early finish — bread baker's shift ends when bread is done

Work environment

Hotel bakery or standalone artisan bakery. Cancún's luxury hotel market has grown demand for artisan bread programs significantly — guests who eat at boutique hotels expect handmade bread on their breakfast table.

About the role

The 4 AM reward. When you pull a perfect sourdough from the oven at 4 AM — the crust crackling as it cools, the crumb open and fragrant — no one is watching but you. That moment, repeated daily, is why bakers choose this profession.