Bread Baker

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.

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.

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  Lead and manage daily bread production, ensuring consistency and precision

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

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

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

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

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

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

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  Maintain ingredient inventory and ensure workspace cleanliness and food safety compliance

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  Strong professional background in artisan bread production

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  Full understanding of sourdough fermentation and natural leavening

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

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  Proficiency in shaping free-form and banneton breads

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  Comfortable with large batch mixing and production scaling

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

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

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  Ability to work independently while mentoring and collaborating with others

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

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  Typically Tuesday through Sunday

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  Hands-on, collaborative production environment

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

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  Employee discounts and daily staff meals

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  Paid time off & Sick Leave

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