Artisan Bread Baker

Responsibilities

• Produce artisan breads for San Miguel's international and expat market
• Execute sourdough production at 1,870m altitude — altitude fermentation adjustments are critical
• Produce ciabatta, baguettes, country loaves, focaccia
• Incorporate Guanajuato local ingredients — local herbs, regional grains, valley olives
• Supply boutique hotel breakfast service or artisan bakery retail
• Adapt hydration and fermentation timing for altitude's lower atmospheric pressure

Requirements

• 3–5 years artisan bread experience with sourdough mastery
• High-altitude bread adjustment — at 1,870m water boils at ~93°C instead of 100°C, affecting crust formation; fermentation accelerates
• Early morning start
• Curiosity about local Guanajuato grain and herb integration

Benefits

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

Work environment

Artisan bakery or boutique hotel bakery. San Miguel's expat community — many of whom are from New York, California, and European capitals — has developed sophisticated bread expectations. Good artisan bread in San Miguel has a loyal and appreciative market.

About the role

Bread at altitude is a puzzle. Your starter is more active. Your crust forms differently. Your baguette needs different scoring. Everything you learned in a sea-level kitchen works differently at San Miguel's elevation. Solving those puzzles and producing bread that earns the loyalty of a discriminating expat community is the specific technical and human satisfaction of baking bread in this city.