Bakker Zuurdesem

We are a small, craft-focused bakery in Maastricht dedicated to slow fermentation and sourdough bread. We work with simple ingredients, long fermentation times, and a hands-on approach to every loaf. We are a small team (max. 5 people): no factory-style production No shortcuts Real responsibility from day one What you'll do You'll be involved in the full bread production cycle + be part of newly created recipes. Mixing, fermenting, shaping, and baking sourdough breads Managing fermentation processes Monitoring dough quality and adjusting based on conditions Working with early morning shifts Keeping the bakery clean and organized What we're looking for Proven experience as a baker (preferably sourdough) Understanding of fermentation and dough handling Ability to work early mornings Reliable and consistent Comfortable in a small, tight team HACCP trained English is a must. Nice to have: Passion for artisan bread Experience in small bakeries rather than industrial production