Artisan Bread Baker

Colectivo Coffee; Milwaukee (WI); On-site; USD 36,000 - 52,000; Full time

Job summary

Colectivo Coffee's Troubadour Bakery in Milwaukee seeks an Artisan Bread Baker to craft European-style breads and laminated pastries, following the bakery's mission and values.

You will work with a small team, follow precise formulas, and ensure product quality from dough mixing to final bake, while maintaining clean, safe workspaces and proper inventory management. Experience in sourdough and laminated dough is preferred.

Qualifications

• 3+ years shaping, scoring and baking European-style breads.
• Minimum 1 year sourdough, levain, poolish, or rye starters.
• Minimum 2 years laminated dough and viennoiserie experience.
• Culinary training is helpful but not required.
• Ability to follow precise formulas and safety procedures.

Responsibilities

• Ensure bakery areas and equipment are safe and sanitary and keep area clean.
• Follow formulas and utilize mixing, lamination, and baking equipment.
• Precisely scale, shape and score loaves to meet quality standards.
• Mix, mould, prepare, and bake pastry shells as required.
• Maintain inventory and store, date, and rotate items.
• Organize ingredient storage and all supplies and equipment.
• Comply with all federal, state, and local safe production requirements.

Skills

Team collaboration

Interpersonal skills

Reading and following recipes

Quick learning

Physical stamina

Bakery equipment operation

Ingredient measurement

Proofing time judgment

Lamination and dough shaping

Education

Culinary school degree desirable

Job description

Position Summary

The Artisan Baker will develop and produce artisan breads and artisan laminated pastries while following

Job Type

Full-time

Description

Title

Artisan Bread Baker

Department

Troubadour Bakery

Reports to

Bread and Bakery Manager

Status

Full-Time

Exempt

Non-Exempt

Position Summary

The Artisan Baker will develop and produce artisan breads and artisan laminated pastries while following in Troubadour's mission, goals and values.

Specific Responsibilities

• Ensure that all bakery areas and equipment are safe and sanitary in accordance with food handling procedures; keep area clean throughout shift and follow cleaning procedures at end of shift.
• Accurately follow formulas in the preparation of all dough correctly and safely utilize all mixing, lamination and baking equipment.
• Precisely scale, shape and score loaves. Assure finished baked products meet quality standards.
• Mix, mould, prepare, and bake pastry shells as required.
• Maintain correct inventory, recommend replenishment orders and properly store, date and rotate inventory items.
• Organize ingredient storage and all supplies and equipment.
• Works in accordance with all federal, state, and local safe production facility requirements.

REQUIRED KNOWLEDGE, SKILLS, And ABILITIES

• Ability to develop and maintain effective working relationships
• Strong interpersonal skills
• Ability to understand and carefully and accurately carry out oral and/or written instructions and to request clarification when needed
• Ability to learn quickly
• Perform physical activities in a variety of environmental conditions that require moderate to maximum strength lifting and handling of materials weighing up to 55 lbs
• Familiarity with the safe operation of all bakery equipment
• Ability to accurately measure ingredients
• Ability to accurately judge proofing time required by different breads
• Ability to accurately assess the effect of changes in the environment on the production schedule and take appropriate action
• Ability to shape and score dough to allow for maximum volume
• Ability to make and work with laminated dough
• Ability to multitask within a baking cycle

Requirements

• 3+ year's industry experience shaping, scoring and baking European style breads. Culinary school degree desirable but not required
• Minimum 1 year experience with sourdough, liquid or stiff levain, poolish, sponges and rye starters preferred
• Minimum 2 years creating and baking laminated dough and viennoiserie preferred