The position is for the start-up and taking charge of a micro Bakery with a traditional wood oven situated in the heart of a new ecological architectural development.

The production will be limited to a signature bread (similar to the Poilâne miche), plus two or three special breads according to the seasons.

The baker could either be a salaried or a partner of the project.

The baker must satisfy the following criteria:

• Responsible and serious and wishing to develop an exceptional bread.
• Able to manage his/her time, organize his work space, and give directions to the person responsible for evening Pizza production (also limited to one or two signature staples)
• The Baker will at all times be responsible for the organization of the bakery and the division of tasks, hence the importance of a baker with good managerial and organizational skills
• Consistency in the quality of products
• Knowledge of sourdough
• Good mastery of manual bread production (machinery is of course available for the mixing ; all other machinery will be determined as needed by the baker)
• Knowledge of a wood oven is a plus, but not a requirement
• A transition period will be available before starting commercial production
• Knowledge of French is a plus but not required
• The baker must be an excellent communicator

References must be provided on demand.

Contact: Rune Kongshaug rune@produktif.com / 514-989-7098, 21