At OLIVĒTTE, we believe exceptional bread begins with time, patience, craftsmanship, and a deep understanding of fermentation.

We're building more than a bakery—we're creating one of Ontario's most exciting modern European and Pan-Mediterranean bakery cafés, where artisan baking, thoughtfully prepared food, specialty coffee, and genuine hospitality come together.

We're searching for an experienced Artisan Sourdough Baker with exceptional knowledge of naturally leavened breads, fermentation techniques, and traditional breadmaking.

This is an opportunity to help shape OLIVĒTTE's signature sourdough program, develop distinctive artisan breads, and establish a standard of quality that makes our bakery a destination for bread lovers.

If you understand the science behind fermentation, respect the traditions of artisan breadmaking, and take pride in every loaf you create, we'd love to meet you.

What You'll Do

As our Artisan Sourdough Baker, you'll play a key role in developing, producing, and perfecting our naturally fermented bread collection.

Your responsibilities include:

- Prepare and produce exceptional artisan sourdough breads using traditional, naturally leavened techniques.
- Develop, maintain, and manage sourdough starters and levain builds to ensure optimal fermentation activity and consistency.
- Oversee the complete sourdough production process, including mixing, autolyse, bulk fermentation, folding, dividing, shaping, cold retardation, scoring, and baking.
- Monitor and adjust dough hydration, temperature, acidity, fermentation times, and proofing conditions to achieve consistent results.
- Develop and refine sourdough formulas using different flours, grains, hydration levels, and fermentation methods.
- Produce a variety of artisan breads, including country sourdough, whole grain, seeded, specialty, and seasonal breads.
- Demonstrate expert knowledge of crust development, crumb structure, oven spring, flavour, and texture.
- Operate professional deck ovens, mixers, and retarder-proofers to achieve exceptional baking results.
- Establish efficient production schedules that support daily freshness and consistent product availability.
- Troubleshoot fermentation, dough handling, proofing, and baking challenges.
- Maintain accurate recipes, production records, fermentation schedules, and quality standards.
- Collaborate with the Head Baker, Pastry Chef, and Ownership on product innovation and continuous improvement.
- Share technical knowledge and help train other bakers in sourdough production techniques.
- Maintain exceptional standards of cleanliness,



food safety, sanitation, and organization.
- Monitor ingredient usage, reduce waste, and support efficient production practices.

What We're Looking For We're looking for a true sourdough craftsperson—someone who combines hands-on experience, technical expertise, and an uncompromising commitment to quality.

Education & Experience

You have either

- A diploma or degree in Baking, Culinary Arts, or a related field, plus at least 2 years of hands-on artisan sourdough production experience.

OR

- At least 4 years of professional artisan breadmaking experience, including substantial experience producing naturally leavened sourdough breads in a commercial bakery.

Essential Technical Expertise The ideal candidate will demonstrate:
- Advanced knowledge of sourdough fermentation, wild yeast cultures, and naturally occurring lactic acid bacteria.
- Strong understanding of starter maintenance, levain ratios, fermentation maturity, and acidity management.
- Experience working with high-hydration doughs and extended cold fermentation.
- Expertise in dough strength development, gluten structure, folding techniques, and shaping.
- Ability to assess fermentation through dough temperature, volume, texture, aroma, and other indicators.
- Excellent knowledge of flour characteristics, protein content, extraction rates, and grain varieties.
- Strong understanding of deck oven baking, steam application, crust formation, and oven spring.
- Proven ability to consistently produce sourdough breads with excellent flavour, open or appropriately structured crumb, and distinctive crust.
- Ability to identify and resolve common sourdough production problems independently.

Preferred Qualifications
- Experience in a premium artisan bakery or high-volume scratch bakery.
- Experience developing original sourdough recipes and specialty bread collections.
- Familiarity with European breadmaking traditions and Mediterranean bread varieties.
- Experience with long fermentation, preferments, and heritage grains.
- Canadian Red Seal Baker certification or equivalent international qualification.
- Experience training or mentoring junior bakers.

Skills & Personal Qualities The successful candidate will:




- Have a genuine passion for sourdough and artisan breadmaking.
- Combine scientific understanding with the instincts of an experienced baker.
- Demonstrate exceptional attention to detail and product consistency.
- Take pride in craftsmanship, presentation, and flavour.
- Work independently and confidently manage fermentation schedules.
- Thrive in a professional, fast-paced bakery environment.
- Be organized, dependable, and committed to continuous improvement.
- Communicate effectively and collaborate with other bakery team members.
- Respect traditional baking methods while embracing thoughtful innovation.
- Hold a valid Food Handler Certification or be willing to obtain one before starting.

Physical & Scheduling Requirements
- Ability to lift, push, and pull up to 50 lbs.
- Ability to stand and work on your feet for extended periods.
- Comfortable working in a warm bakery production environment.
- Available for early morning shifts, weekends, and holidays as required.
- Ability to perform repetitive bakery production tasks safely and efficiently.

Why Join OLIVĒTTE? This isn't just another baking position. It's an opportunity to help define the sourdough identity of a new destination bakery.

At OLIVĒTTE, you'll have the opportunity to:

- Work in a modern bakery equipped with professional artisan baking equipment.
- Focus on authentic, naturally fermented breads made with care and precision.
- Help develop our signature sourdough collection from the ground up.
- Experiment with different grains, fermentation methods, and distinctive bread varieties.
- Collaborate with passionate baking and culinary professionals.
- Make a meaningful contribution to a growing premium bakery brand.
- Take pride in producing breads that reflect genuine craftsmanship and exceptional quality.

About OLIVĒTTE OLIVĒTTE is a modern European and Pan-Mediterranean bakery café in Oakville, Ontario, bringing people together through exceptional artisan breads, handcrafted pastries, vibrant regional flavours, specialty coffee, and warm, genuine hospitality.

We are committed to thoughtful ingredients, traditional techniques, and creating a welcoming space that nourishes our community every day.

Our vision is to become one of Ontario's most inspiring modern bakery café brands—setting a new standard for quality, craftsmanship, hospitality, and cultural expression.

Pay: $18.00-$30.00 per hour

Benefits

- Discounted or free food
- In office parking
- Store discount

Work Location: In person

📌 Artisan Sourdough Baker – Fermentation Specialist (Oakville)
🏢 OLIVĒTTE - Bakery u0026 Cafe
📍 Oakville