Artisan Baker – Sourdough & Bread Production

Craft Exceptional Bread in an Extraordinary Bakery Café

At OLIVĒTTE, we believe exceptional bread, handcrafted pastries, thoughtfully prepared food, and expertly crafted coffee and beverages have the power to bring people together.

We're building more than a bakery—we're creating Ontario's most exciting modern European and Pan-Mediterranean bakery café, where artisan baking, specialty coffee, and genuine hospitality come together to create unforgettable experiences.

We're looking for a passionate, skilled Artisan Baker who understands the science and artistry of naturally fermented sourdough, takes pride in traditional baking techniques, and is committed to producing exceptional bread every day.

This position requires hands-on experience with naturally fermented sourdough production and a strong understanding of dough development, fermentation, and baking techniques. Experience with laminated dough, croissants, and viennoiserie is a significant advantage.

If you're passionate about artisan bread, understand how to work with living dough, and want to grow your career alongside talented bakers and pastry chefs, we'd love to meet you.

What You'll Do

As an Artisan Baker, you'll play a key role in our daily bread production, ensuring every loaf meets OLIVĒTTE's standards for flavour, texture, appearance, and consistency.

Your responsibilities include:

- Prepare and produce naturally fermented sourdough breads using traditional artisan baking techniques.
- Manage sourdough starters and levains, including feeding schedules, maintenance, hydration, and fermentation activity.
- Understand and manage dough development through mixing, autolyse, bulk fermentation, folding, dividing, shaping, proofing, and baking.
- Monitor and adjust fermentation times based on dough temperature, hydration, flour characteristics, and environmental conditions.
- Evaluate dough strength, elasticity, extensibility, and gluten development to achieve optimal results.
- Produce a variety of artisan breads, including sourdough boules, baguettes, specialty loaves, and enriched breads.
- Perform proper dough handling, shaping, scoring, and baking techniques to achieve excellent oven spring, crust development, and crumb structure.
- Operate commercial deck ovens, mixers, proofers, retarders, and other bakery production equipment safely and efficiently.
- Follow established recipes, production schedules, and quality standards while maintaining consistency across batches.
- Monitor dough temperatures, fermentation conditions, proofing times, and baking temperatures.
- Identify and troubleshoot common bread production challenges, including under-fermentation, over-proofing, poor gluten development, and inconsistent crumb structure.
- Assist with laminated dough production, including croissants, pain au chocolat, and other viennoiserie, where experience permits.
- Prepare, weigh, measure, and organize ingredients for daily and upcoming production.
- Maintain accurate production records and minimize ingredient waste.
- Ensure proper labeling, storage, stock rotation,



and handling of raw ingredients and finished products.
- Maintain clean, organized, and sanitary workstations and bakery equipment.
- Follow all food safety, sanitation, and workplace safety procedures.
- Collaborate with fellow bakers, pastry chefs, and kitchen team members to support efficient daily production.
- Contribute ideas and technical expertise to improve product quality, production efficiency, and consistency.

What We're Looking For

We're looking for a baker who genuinely understands bread—not simply someone who follows recipes.

The ideal candidate understands how dough behaves, recognizes the different stages of fermentation, and knows how to make informed adjustments to consistently produce exceptional artisan bread.

Education & Experience

You have either:

- A Baking, Pastry Arts, or Culinary diploma/degree (minimum two years) plus at least 1 year of hands-on experience in an artisan or sourdough bakery,

OR

- At least 3 years of qualified baking experience, including direct responsibility for naturally fermented sourdough production.

Important: Practical experience producing naturally fermented sourdough bread is mandatory for this position.

Essential Qualifications – Must Have

- Proven hands-on experience producing naturally fermented sourdough bread in a professional bakery environment.
- Strong understanding of dough development, gluten formation, hydration, fermentation, and proofing.
- Experience maintaining sourdough starters and preparing levains.
- Ability to independently mix, ferment, divide, shape, score, and bake artisan breads.
- Understanding of the relationship between time, temperature, hydration, and fermentation.
- Ability to recognize and troubleshoot dough and bread quality issues.
- Experience operating commercial bakery equipment, particularly deck ovens and mixers.
- Ability to consistently follow recipes and production standards while adapting to changing dough conditions.
- Strong attention to detail, organization, cleanliness, and product consistency.

Preferred Qualifications – Significant Advantage

- Experience with laminated dough production, particularly croissants, pain au chocolat, and other viennoiserie.
- Understanding of butter lamination, dough resting, temperature control, proofing, and baking laminated products.
- Experience producing French-style baguettes, enriched doughs, and specialty artisan breads.
- Experience working with high-hydration doughs and long, cold fermentation.
- Familiarity with different flour types, protein levels, and their effects on dough performance.
- Experience in a premium artisan bakery or high-volume scratch bakery.
- Canadian Red Seal Baker certification or international equivalent.




- Experience contributing to recipe development and production improvements.

Skills & Qualifications

The ideal candidate will:

- Demonstrate genuine passion for artisan bread and traditional baking craftsmanship.
- Have a strong technical understanding of sourdough fermentation and dough behaviour.
- Take pride in producing beautiful, consistent, high-quality products.
- Thrive in fast-paced, early-morning bakery production environments.
- Work independently while contributing positively to a collaborative team.
- Demonstrate exceptional attention to detail and quality control.
- Possess strong time-management and organizational skills.
- Be reliable, punctual, and committed to daily production schedules.
- Be open to learning, feedback, and continuous improvement.
- Hold a valid Food Handler Certification.

Physical 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, physically demanding bakery environment.
- Ability to handle repetitive dough preparation, shaping, and production tasks.
- Available to work early mornings, weekends, and holidays as required.

Why Join OLIVĒTTE?

This is more than another baking job.

It's an opportunity to help shape the bread program of an ambitious new destination bakery café.

At OLIVĒTTE, you'll have the opportunity to:

- Work with premium ingredients and traditional artisan baking techniques.
- Focus on naturally fermented sourdough and handcrafted bread production.
- Collaborate with experienced bakers and pastry chefs who share your passion for craftsmanship.
- Expand your knowledge of laminated dough, viennoiserie, and specialty baking.
- Contribute your skills and ideas to a growing artisan bakery program.
- Work with professional bakery equipment in a purpose-built production environment.
- Grow your career within a company that values technical expertise, creativity, and continuous development.
- Join an ambitious, supportive team dedicated to exceptional quality and hospitality.
- Be part of a company committed to becoming one of Ontario's premier bakery café brands.

About OLIVĒTTE

OLIVĒTTE is a modern European and Pan-Mediterranean bakery café that brings people together through exceptional sourdough craft, vibrant regional flavours, and warm, genuine hospitality.

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

Our vision is to become Ontario's most inspiring modern European and Pan-Mediterranean bakery café—setting a new standard for quality, warmth, and cultural expression while growing into a multi-location destination brand that shares our passion for the craft.

Please Note: Responsibilities may evolve as the business grows. The successful candidate will be expected to perform additional job-related duties as required to support bakery operations.

Pay: From $20.00 per hour

Benefits:

- Flexible schedule
- On-site parking

Work Location: In person

📌 Artisan Baker (Oakville)
🏢 OLIVĒTTE - Bakery & Cafe
📍 Oakville