Forno Cultura is looking for an experienced Bread Baker to help produce our artisan bread program. This is a hands-on production role for a baker who understands that naturally leavened dough cannot be followed mechanically: time, temperature, humidity, flour and fermentation all affect the work. You will be expected to read the dough, make thoughtful adjustments within established standards, and protect the quality of each loaf from mixing through bake.

Our bread culture is rooted in Italian tradition, skilled hands, consistency and continual learning. The right person brings technical discipline, care for ingredients and equipment, and strong communication across the bread team.

What You’ll Do

· Prepare and mix doughs to approved recipes, formulas, batch requirements and production schedules.

· Manage dough temperature, hydration, bulk fermentation, folds, resting and proofing; maintain and assess starter health and readiness.

· Divide, pre-shape, shape, score and bake artisan breads, focaccia and specialty loaves using disciplined hand technique.

· Operate deck ovens and bakery equipment with an understanding of heat, steam, bake profile and intended product character.

· Evaluate crust, crumb, structure, flavour, colour, weight and overall product integrity throughout production.

· Maintain excellent mise en place, sanitation, allergen controls, labelling, food safety, ingredient storage and production records.

· Communicate dough, timing, equipment, quality and production concerns early; coordinate accurate handoffs across the team.

· Use ingredients carefully, minimize avoidable waste and work with awareness of yield, oven capacity, proofing space and delivery priorities.





· Participate in seasonal bread R&D; and trials, record useful observations, and learn new breads as the program evolves.

What We’re Looking For

· Minimum 2 years of professional bread-baking experience, preferably in an artisan bakery.

· Strong understanding of naturally fermented doughs, fermentation, hydration, dough temperature and baking technique.

· Experience with hand shaping, scoring, deck ovens and commercial bakery equipment.

· Ability to assess dough and adjust appropriately to changing environmental conditions within established standards.

· Strong attention to detail and a commitment to product quality, consistency and clean, organized production.

· Reliable and punctual; comfortable working early-morning, overnight, weekend and holiday shifts as required.

· Able to work efficiently in a physically demanding workplace, including extended standing and lifting up to 25 kg / 55 lb.

· Food Handler Certification is an asset.

What Success Looks Like

You develop a strong feel for the dough and can be trusted to execute Forno Cultura breads consistently as production conditions change. You understand fermentation rather than simply following a clock, identify quality issues early, keep the bakery organized, and treat ingredients and equipment responsibly. As you grow in the role, you become more technically capable, independent and able to contribute to the evolution and teaching of the Bread program.

Our Bread Pillars

CRAFT

Fermentation Technique Consistency Detail

SEASON

Grain Ingredients R&D; Evolution

PEOPLE

Teaching Development Collaboration Pride

STEWARDSHIP

Judgement Yield Resources Sustainability

Pay: $22.00-$25.00 per hour

Experience

- Baking: 3 years (required)

Work Location: In person

📌 Senior Bread Baker (Toronto)
🏢 Forno Cultura
📍 Toronto