Artisan Bread Baker / Boulanger

Responsibilities

• Produce artisan sourdough and naturally leavened breads for one of CDMX's respected bakeries
• Manage sourdough starter program — multiple starter varieties for different bread characters
• Execute long-fermentation bread production — 24–72 hour cold retard doughs
• Produce full bakery range — country loaves, baguettes, seeded breads, focaccia, enriched doughs
• Manage oven schedule and baking timing — deck ovens require precise loading sequence
• Support development of new bread varieties with head baker

Requirements

• 4–6 years artisan bread baking experience with sourdough specialization
• Deep fermentation knowledge — temperature, hydration, timing management for different sourdough schedules
• Multiple bread tradition mastery — French, German, Italian, Nordic bread forms
• Very early morning start (3–5 AM)

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Working in CDMX's celebrated artisan bakery community

Work environment

Artisan bakery kitchen in Roma or Condesa. CDMX's artisan bakery scene has grown dramatically — bakeries in these neighborhoods regularly appear in food media, Instagram, and are destinations for food tourism.

About the role

CDMX's sourdough renaissance. Mexico City's artisan bread movement is genuinely excellent — several Roma Norte bakeries produce bread that rivals European standards. Being part of that movement, baking bread that people queue for at 7 AM, is a specific professional honor.