Artisan Bread Baker — Natural Fermentation

Responsibilities

• Produce naturally-leavened artisan bread for boutique hotel or Tulum bakery
• Manage sourdough starter program using organic flour
• Execute organic sourdough production — whole wheat, spelt, rye, heritage grain varieties
• Produce gluten-free bread alternatives — rice flour, almond flour, cassava-based loaves
• Manage fermentation schedules aligned with Tulum's warm climate — faster fermentation in heat
• Supply hotel breakfast buffet and café retail

Requirements

• 3–5 years sourdough bread experience
• Natural fermentation mastery — understanding temperature's impact on fermentation speed is essential in Tulum's climate
• Gluten-free bread production knowledge
• Organic flour sourcing and quality assessment

Benefits

• IMSS, Aguinaldo, vacation + premium
• Housing support, organic staff meals

Work environment

Hotel bakery or artisan bakery in Tulum. Tulum's climate creates specific fermentation challenges — sourdough ferments much faster at Tulum's ambient temperatures than in temperate bakeries. Mastering this requires temperature control knowledge.

About the role

Living bread in a living landscape. Sourdough bread is alive — a culture of wild yeast and bacteria that you feed and care for daily. In Tulum's jungle, surrounded by living biodiversity, producing living bread feels like the most natural thing in the world.