Eero Fleming
New York,NY
Summary
Accomplished head baker with expertise in wood-fired baking and custom dough formulation at Sparrowbush. Proven ability to scale recipes and ensure quality control, resulting in the production of hundreds of artisan loaves daily. Strong communicator with a passion for ingredient sourcing and waste reduction, driving efficiency in high-volume environments.
Overview
3
3
years of professional experience
Work History
Head Baker
Sparrowbush
Livingston, NY
08.2023 - 05.2025
- Progress from Paysan Boulanger to Artisan Boulanger et meunier (head baker)
- Large scale milling on New American Stone Mill
- Large scale mixing, shaping, and proofing
- Baking in and firing 20,000lb masonry oven
- Quality control derived from various inputs
- Daily use of centimetry and bakery percentages
- Simultaneous task control
- Managed training new employees
- Recipe development and improvement
- Rotation of fresh milled flour to ensure peak quality
Baker
Leo
Brooklyn, NY
07.2022 - 03.2023
- Large scale mixing/shaping/baking various breads
- Bagel production
- Recipe testing and improvement
- Pizza production
- Introduced new breads and dishes
- Management of and training new employees
Baker
L'industrie
Brooklyn, NY
03.2022 - 07.2022
- Scaling, mixing, shaping, and baking
- Use of metric system/bakers percentages
- Created open dialogue between employees throughout business
- Helped with food prep as well as final execution of specials
Education
Undeclared
Bard
Annandale On Hudson, NYSkills
- Milling techniques
- Wood-fired baking
- Recipe scaling
- Quality control
- Custom dough formulation
- Effective communication
- Ingredient sourcing
- Bread making expertise
- Kitchen equipment operation
- Waste reduction
- Fine tuned plating
Timeline
Head Baker
Sparrowbush
08.2023 - 05.2025
Baker
Leo
07.2022 - 03.2023
Baker
L'industrie
03.2022 - 07.2022
Undeclared
Bard
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