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 have the power to bring people together.

We're building one of Ontario's most exciting modern European and Pan-Mediterranean bakery cafés, where artisan craftsmanship, specialty coffee, and genuine hospitality create unforgettable experiences.

We're looking for a skilled, passionate Artisan Baker with a strong understanding of naturally fermented sourdough, dough development, and traditional bread-making techniques.

This position requires proven hands-on sourdough experience, technical knowledge of fermentation, and the ability to consistently produce exceptional artisan bread. Experience with laminated dough, croissants, and viennoiserie is a significant advantage.

If you're passionate about artisan baking, understand the science behind great bread, and take pride in your craftsmanship, we'd love to meet you.

What You'll Do

As an Artisan Baker, you'll play a key role in producing OLIVĒTTE's signature breads while maintaining exceptional standards of quality, consistency, and craftsmanship.

Your responsibilities include:

Artisan Bread & Sourdough Production

- Prepare naturally fermented sourdough breads, including boules, baguettes, specialty loaves, and enriched breads.
- Maintain sourdough starters and levains, including feeding schedules, hydration, and fermentation activity.
- Manage all stages of dough production, including mixing, autolyse, bulk fermentation, folding, dividing, shaping, proofing, scoring, and baking.
- Monitor and adjust fermentation based on dough temperature, hydration, flour characteristics, and environmental conditions.
- Evaluate dough strength, gluten development, elasticity, and fermentation readiness to ensure consistent results.
- Apply proper shaping, scoring, and baking techniques to achieve excellent crust, crumb structure, and oven spring.
- Operate commercial mixers, deck ovens, proofers, retarders, and other bakery equipment safely and efficiently.




- Identify and troubleshoot common dough and bread quality issues.
- Assist with croissants, laminated dough, and other viennoiserie production when required and appropriately trained.

Bakery Operations & Quality Standards
- Follow established recipes, production schedules, and quality standards.
- Prepare, weigh, and organize ingredients for daily production.
- Monitor product quality, baking temperatures, and production consistency.
- Maintain proper ingredient storage, labeling, stock rotation, and inventory practices.
- Minimize ingredient waste and support efficient production processes.
- Maintain clean, organized, and sanitary workstations and equipment.
- Follow food safety, sanitation, and workplace safety procedures.
- Collaborate with bakers, pastry chefs, and kitchen teams to meet daily production requirements.

What We're Looking For Education & Experience

Candidates should have either

- A Baking, Pastry Arts, or Culinary diploma/degree (minimum two-year program), plus at least 1 year of professional artisan or sourdough baking experience.

OR

- At least 3 years of professional baking experience, including hands-on naturally fermented sourdough production.

Professional experience producing naturally fermented sourdough bread is mandatory. Required Skills & Qualifications

- Strong understanding of sourdough fermentation, dough development, gluten formation, hydration, and proofing.
- Experience maintaining sourdough starters and preparing levains.
- Ability to independently mix, ferment, shape, score, and bake artisan breads.
- Knowledge of fermentation timing, dough temperature, and quality control.
- Experience operating commercial bakery equipment, particularly mixers and deck ovens.




- Ability to troubleshoot dough-related issues and maintain consistent product quality.
- Solid organizational skills, attention to detail, reliability, and teamwork.
- Knowledge of food safety and sanitation procedures.

Preferred Qualifications
- Experience producing laminated dough, croissants, pain au chocolat, and other viennoiserie.
- Knowledge of butter lamination, dough resting, temperature control, and proofing.
- Experience with French baguettes, enriched doughs, and specialty artisan breads.
- Familiarity with high-hydration doughs and long, cold fermentation.
- Experience in a premium artisan bakery or high-volume scratch bakery.
- Canadian Red Seal Baker certification or equivalent.
- Valid Food Handler Certification.

Physical & Scheduling Requirements
- Ability to stand for extended periods in a physically demanding bakery environment.
- Ability to safely lift, carry, push, or pull up to 50 lbs, with assistance when required.
- Ability to perform repetitive dough preparation and production tasks.
- Availability for early mornings, weekends, and holidays as needed.

Why Join OLIVĒTTE? This is more than another baking job.

At OLIVĒTTE, you'll have the opportunity to:

- Work with premium ingredients and traditional artisan baking techniques.
- Develop your expertise in naturally fermented sourdough and specialty bread production.
- Collaborate with passionate bakers and pastry chefs committed to exceptional craftsmanship.
- Expand your skills in laminated dough, viennoiserie, and advanced baking techniques.
- Work with professional bakery equipment in a purpose-built production environment.
- Grow professionally as OLIVĒTTE develops into a leading bakery-café brand.

About OLIVĒTTE OLIVĒTTE is a modern European and Pan-Mediterranean bakery café bringing people together through exceptional sourdough craftsmanship, handcrafted pastries, vibrant regional flavours, specialty coffee, and genuine hospitality.

Our vision is to become one of Ontario's premier bakery-café brands, setting a new standard for quality, craftsmanship, and guest experience.

Pay: $20.00-$25.00 per hour

Work Location: In person

📌 Artisan Baker / Sourdough and Bread Production (Oakville)
🏢 OLIVĒTTE - Bakery u0026 Cafe
📍 Oakville