Baker (Artisan Sourdough)

About the role

We are a neighbourhood bakery located in Tiong Bahru, specialising in naturally leavened sourdoughs, daily viennoiserie and local-inspired baked goods. Our customers include morning commuters, residents, and several café partners across Central and East Singapore. The team values craft, consistency and a calm, clean workspace.

The Baker (Artisan Sourdough) will be responsible for maintaining the starter/levain, overseeing fermentation schedules, shaping and scoring loaves, and baking to consistent standards using deck and convection ovens. You will work closely with the Head Baker to plan daily production, control yields and reduce waste while meeting a steady weekend queue and weekday rush for CBD lunch orders.

This role suits a hands-on baker who takes pride in natural fermentation, has good time management for pre-dawn production cycles, and is comfortable training junior bakers. There is opportunity for recipe development, contribution to seasonal products and progression into a Head Baker role for the right candidate.

About Tiong Bahru Sourdough Co.

Tiong Bahru Sourdough Co. is a neighbourhood artisan bakery focused on slow-fermented breads, simple breakfast and grab-and-go items. We supply retail customers from our bakery and supply a small roster of cafés and pop-ups across central Singapore.

What you can expect

• Located in the popular Tiong Bahru bakery precinct with strong weekend footfall
• Stable, owner-operated business with focus on craft and product quality
• Opportunities for product development and internal progression
• Consistent weekday and wholesale orders offering stable hours and income

Key responsibilities

• Maintain and manage sourdough starters/levain to ensure consistent fermentation and flavour
• Plan and execute daily bake schedules: mixing, bulk fermentation, folding, shaping, proofing and baking
• Operate and maintain deck and convection ovens, proofers and related bakery equipment
• Score loaves for optimal oven spring and monitor bake profiles to ensure consistent crust and crumb
• Quality control of finished goods; monitor weight, yield and product standards
• Manage inventory for flour, preferments and perishable bakery ingredients; FIFO and stock rotation
• Train and mentor junior bakers and production assistants during shifts
• Ensure kitchen hygiene and food safety standards (HACCP/GHP) are followed and maintained
• Assist with packaging, labelling and preparation for retail and wholesale deliveries

Requirements

• Minimum 2 years hands-on experience with sourdough production in a bakery setting
• Strong knowledge of levain management, hydration, autolyse and fermentation control
• Experience operating deck ovens, proofing cabinets and basic bakery equipment
• Good understanding of ingredient handling, scaling and basic production maths
• Ability to work early mornings (typical starts 02:00–05:00) and weekends on rotation
• Attention to detail, consistent technique and the ability to follow standardized recipes
• Able to stand for long periods, handle heavy trays and lift up to 20kg safely
• Legal right to work in Singapore and clear, reliable attendance record

How to apply

Please email your CV, a short cover note describing your sourdough experience and 3–5 photos of your bakes (if available) to the contact email below.