Baker – Artisan Bakery

Baker – Sourdough & Artisan Bakery

32–40 hours per week | Papillon – Amsterdam Noord

We are looking for an experienced baker with a strong background in sourdough bread production to join our bakery at Papillon for 32–40 hours per week.

We run a small-scale artisan bakery where quality and craftsmanship come first. Sourdough bread is at the heart of our production, but because we work with a small team, this is a varied role. Besides bread, you will also be involved in making other bakery products.

What will you do?

You will be involved in the complete sourdough production process, including:

• Maintaining and feeding the sourdough starter
• Mixing and developing doughs
• Managing fermentation and dough temperatures
• Dividing, shaping and proofing
• Loading and baking the bread
• Planning and organising daily production
• Maintaining consistent quality

Alongside our sourdough bread production, you will also work on other bakery products such as focaccia, schiacciata, brioche and other seasonal or new products.

Who are we looking for?

The most important requirement is professional experience with sourdough production. You understand the complete process and are able to produce consistent, high-quality bread.

We are looking for someone who:

• Has professional experience as a baker, specifically with sourdough bread
• Has a strong understanding of starters, fermentation, dough temperatures and proofing
• Can work independently and take responsibility for production
• Enjoys working in a small-scale, hands-on bakery
• Likes the variety of making other bakery products alongside bread
• Has a strong focus on quality and consistency
• Enjoys developing and improving recipes and production processes
• Is available for 32–40 hours per week

About Papillon

Papillon is a restaurant, café and bakery in Amsterdam Noord. We are expanding our in-house bakery and building a small but serious bread production focused on sourdough and high-quality artisan products.

This is not an industrial bakery environment. We work on a relatively small scale, which means you will be involved in different parts of the bakery rather than doing the same task all day.

You will have the opportunity to take responsibility for our sourdough production and help us further develop the bakery and its products.

Interested?

Send your CV and a short introduction about your experience with sourdough to thomas@papillon.amsterdam.

We would especially like to hear what types of bread you have made and how much experience you have running sourdough production independently.

We look forward to hearing from you!

Job Types: Full-time, Part-time, Contract
Contract length: 7 months

Pay: €2.700,00 - €3.200,00 per month

Work Location: On the road