Artisan Bread Baker

Responsibilities

• Produce artisan breads for Mérida's growing quality bakery market
• Execute sourdough production in Mérida's hot climate — temperature management is the primary challenge
• Produce pan de kazón (Yucatecan regional bread) and other local bread varieties
• Supply hotel breakfast buffet or artisan bakery retail
• Incorporate Yucatecan ingredients — anise, local seeds, regional grains

Requirements

• 3–5 years bread baking experience with sourdough knowledge
• Understanding of fermentation management in hot climates — Mérida's heat accelerates fermentation requiring adjustments
• Early morning start

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform

Work environment

Artisan bakery or hotel bakery kitchen. Mérida's artisan bakery market is smaller than CDMX but growing — quality artisan bread is less common here and differentiation is easier.

About the role

Sourdough in the Yucatán heat. Managing sourdough at 35°C ambient is a technical challenge — your starter is very active, your bulk fermentation is fast, and your proofing window is short. Mastering bread in Mérida's heat means understanding fermentation better than any temperate-climate baker.