Baker at 50%You know what real bread is. Pain Local is looking for a baker at 50%, spread over 4 days per week (ideal start date: July 1st or to be agreed upon).At Pain Local, we do not just make bread. We raise it with ingredients. A living sourdough starter over 7 years old. Organic flours milled in the canton. Time and a lot of respect for a trade that is being lost, but not in the place where you will work:A micro-bakery on a human scale, equipped efficiently, neither more nor less; I have rethought every movement. The processes are simple, clear, repeatable, and I have voluntarily removed everything that is useless in other bakeries. No crazy paces, no suffering; I prioritize quality over quantity. As much in the bread as in the working conditions. You start a little earlier than office workers. But you finish even before they arrive at their work, and the whole day is yours. Errands, sports, nap, sun while others count the hours, you have already finished, you leave with the satisfaction of a job well done, not with a broken back and a head in the clouds. A pleasant setting, a coherent philosophy from floor to ceiling, a human relationship out of the ordinary.What I am looking for:The trusted person, someone to whom I can entrust the bakery without looking back, and who will do as well as I do. A person who will work in total autonomy, often alone in the bakery, and whom I can trust with the entire production: from the preparation to the weighing of the dough to the baking.Essentially, someone who:- arrives on time, always (except in exceptional cases)- works with their hands and their head, from hand shaping to baking- knows what a sourdough starter is (or really wants to learn it)- is rigorous, respectful, organized- does not need to be explained things ten times, nor to have someone behind them- possesses a driver's license- lives in the canton of Fribourg (or neighboring cantons)Mastery of sourdough is a sincerely appreciated plus. A passion for real bread is mandatory.What I offer you:- a 50% position, spread over 4 days to be agreed upon, from approximately 2 am to 7 am depending on the days and production- a workspace equipped on a human scale, efficient and well thought out- work one weekend per month only (yes, only one)- flexible hours and evolving responsibilities based on your needs, your efficiency, your open-mindedness, and your experience- a salary consistent with your level of autonomy and profit-sharing on the company's annual turnover (evolving, because without you there would be less turnover)- an incomparable fixed night shift allowance- one loaf of bread per day workedWhat I am not looking for:Someone:- who treats bread like a commodity- who counts the minutes before going home- who needs to be supervised to work well- who confuses real work and performance- who wants to do baking without loving or deeply knowing breadBefore being a boss, I am human, so if you recognized yourself in these lines, if you already smell the scent of real bread just by reading this ad, and if you want to be part of a rare project, then send me a few lines about yourself, your background, and possibly photos of your work or any other medium of your choice. Because people like you are hard to find!Pain Local jidbd98096aen jit0521aen jpiy26aen