Talented baker wanted for busy micro bakery at the port of Helsingør

The desire to buy delicious organic sourdough bread and crispy croissants has in recent years created queues far out on the street at the micro bakery Markbrød/Bakeria at Helsingør Nordhavn.

At Markbrød/Bakeria there is great professional pride in the products that are peddled over the counter and the bakery offers a working environment with nice and skilled colleagues and a good community. The bakery is located in a newly renovated, cozy building with a beautiful location in the marina.

The bakery is growing and of course it requires more bakers. Right now, we are looking for an experienced baker who can be responsible for bread production.

Then you have baking experience and want to be responsible for baking delicious sourdough bread as well as croissants and a small selection of pastries - Mark Eriksen would love to hear from you.

Job Responsibilities

• Responsibility for the bakery's bread production

• Prepare and bake sourdough bread, buns, croissants, and pastries.

• Ensure high quality of the products

• Contribute to the bakery's working environment being clean and well-organized

Qualifications

We are looking for a candidate who has

• bakery experience - and a passion for working with sourdough

• experience with laminated dough

• possibly experience with lunch kitchen (pizza/sandwiches/salads)

• eye for detail and the desire to create small masterpieces

• ability to work early in the morning and on weekends - preferably in a good mood

• a structured approach - and a sense of managing one's time in a good way

• a reasonable language level in Danish and/or English

The baker position is 35-37 hours per week - as desired. Working hours are Monday-Sunday from 5:30 a.m. (with a changing shift schedule and the possibility of time off approximately every other weekend).

Application deadline: We must receive your CV no later than Thursday 20 February. Interviews will be held in week 9. Job start 1 April 2025.

Applications should be sent to [email protected]. If you have any questions about the job, please contact Mark on 2619 3375.