Artisan Bread Baker

Responsibilities

• Produce artisan bread for Oaxacan boutique hotel or standalone bakery
• Execute sourdough production incorporating Oaxacan ingredients — black bean sourdough, chile-infused focaccia, native herb breads
• Produce traditional Oaxacan bread varieties alongside international artisan styles
• Supply hotel breakfast service and restaurant bread service
• Develop bread and mole pairings with hotel kitchen

Requirements

• 3–5 years artisan bread experience
• Curiosity and creativity about Oaxacan ingredient integration in bread
• Early morning schedule

Benefits

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

Work environment

Artisan bakery kitchen in Oaxaca. The cultural food context in Oaxaca encourages creative ingredient integration that would feel forced in less distinctive culinary environments.

About the role

Bread as Oaxacan ingredient expression. A sourdough built on Oaxacan black bean flour, with dried chile negro folded in, sliced and served warm with asiento — this bread could only exist in Oaxaca, made by someone who understands both European bread craft and Oaxacan ingredients.