About Sacre Sucre
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.
Position OverviewThe 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.
ResponsibilitiesLead and manage daily bread production, ensuring consistency and precision
Develop, adapt, and refine bread formulas to meet production goals
Oversee all stages of production — mixing, dividing, shaping, proofing, and baking
Maintain and feed various starters (liquid, stiff, lievito madre, rye, spelt, etc.)
Monitor fermentation and adjust methods based on temperature, flour type, and hydration
Ensure quality control and identify issues with dough, bake, or equipment
Collaborate with Chef Manuel and pastry leads to coordinate oven use and scheduling
Maintain ingredient inventory and ensure workspace cleanliness and food safety compliance
Strong professional background in artisan bread production
Full understanding of sourdough fermentation and natural leavening
Experience with both conduction (deck) and convection (fan-assisted) ovens
Proficiency in shaping free-form and banneton breads
Comfortable with large batch mixing and production scaling
Physically able to lift 50 lbs and work extended shifts (8–10 hours)
Reliable, punctual, and self-motivated with strong communication skills
Ability to work independently while mentoring and collaborating with others
Combination of early morning (4AM–1PM) and standard shifts (9AM–5PM)
Typically Tuesday through Sunday
Hands-on, collaborative production environment
$43,000–$45,000 annually , based on experience
Employee discounts and daily staff meals
Paid time off & Sick Leave
Opportunities for advancement within Sacre Sucre’s growing bread and pastry programs
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