Bread Baker

About Sacre Sucre

Sacre Sucre is a Baltimore-based pâtisserie and café known for our French-inspired pastries, viennoiserie, and growing artisan bread program. Our team is guided by precision, process, and an uncompromising respect for fermentation and craft.

Position Overview

The Lead Artisan Bread Baker is responsible for overseeing the production of naturally leavened (sourdough) breads and maintaining consistency and quality across all bread offerings. This role combines hands-on production with recipe development, quality control, and mentorship within the team.

We’re looking for a baker with deep knowledge of sourdough fermentation , a keen eye for detail, and a desire to lead a small, quality-driven bread program in a collaborative environment.

Responsibilities

Lead and manage daily bread production, ensuring consistency and precision

Develop, adapt, and refine bread formulas to meet production goals

Oversee all stages of production — mixing, dividing, shaping, proofing, and baking

Maintain and feed various starters (liquid, stiff, lievito madre, rye, spelt, etc.)

Monitor fermentation and adjust methods based on temperature, flour type, and hydration

Ensure quality control and identify issues with dough, bake, or equipment

Collaborate with Chef Manuel and pastry leads to coordinate oven use and scheduling

Maintain ingredient inventory and ensure workspace cleanliness and food safety compliance

Requirements

Strong professional background in artisan bread production

Full understanding of sourdough fermentation and natural leavening

Experience with both conduction (deck) and convection (fan-assisted) ovens

Proficiency in shaping free-form and banneton breads

Comfortable with large batch mixing and production scaling

Physically able to lift 50 lbs and work extended shifts (8–10 hours)

Reliable, punctual, and self-motivated with strong communication skills

Ability to work independently while mentoring and collaborating with others

Schedule & Work Environment

Combination of early morning (4AM–1PM) and standard shifts (9AM–5PM)

Typically Tuesday through Sunday

Hands-on, collaborative production environment

Compensation & Benefits

$43,000–$45,000 annually , based on experience

Employee discounts and daily staff meals

Paid time off & Sick Leave

Opportunities for advancement within Sacre Sucre’s growing bread and pastry programs