Skilled Baker needed for artisan French bakery in Akaroa, specialising in traditional sourdough breads and pastries. Minimum 3 years' baking experience required, with French baking, sourdough, and lamination technique skills essential. Full-time, permanent role, minimum 30 hours per week, including early morning and weekend shifts. Training provided. Join a small, quality-focused team producing traditional breads using organic, locally sourced flour with 48–72 hour natural fermentation.
An artisan French bakery based in Akaroa, specialising in traditional sourdough breads and pastries made with organic and locally sourced flour, naturally fermented for 48 to 72 hours. We are looking for a skilled Baker to join our production team.
Day-to-day duties:
- Check the quality of raw materials and weigh ingredients accurately
- Mix, knead, mature, cut, mould and hand-shape dough for baguettes and artisan breads
- Manage naturally fermented sourdough over 48 to 72 hour production cycles
- Prepare pastry dough and apply lamination techniques for pastry goods
- Monitor oven temperatures and product appearance to determine baking times
- Coordinate the forming, loading, baking, unloading and cooling of batches of bread, rolls and pastry products
- Check the cleanliness of equipment and premises before production, in line with food safety and health and safety requirements
- Work independently during night and early morning shifts to meet daily production schedules
- Work overtime as required during peak production periods
What we're looking for:
- Minimum of 3 years' experience as a baker
- Experience in French baking techniques
- Skilled in mixing dough and hand-shaping baguettes and artisan breads
- Experience with sourdough bread and pastry production
- Knowledge of pastry dough and lamination techniques
- Comfortable with early starts and night shifts
- Ability to work independently with minimal supervision
- Willingness to work overtime during peak production periods
- Positive attitude and strong work ethic