R&D SR Director
Toronto, ON · On-site
Oversee formulation and development of breads, pastries, batters, doughs, and related bakery ... Source functional ingredients and develop strategic supplier relationships. * Continuously assess ...
Quick apply
R&D SR Director
Toronto, ON · On-site
Oversee formulation and development of breads, pastries, batters, doughs, and related bakery ... Source functional ingredients and develop strategic supplier relationships. * Continuously assess ...
... Source premium ingredients and establish supplier relationships · Support future expansion and ... Artisan breads · Dessert production · Experience developing and scaling recipes · Strong ...
... Source premium ingredients and establish supplier relationships · Support future expansion and ... Artisan breads · Dessert production · Experience developing and scaling recipes · Strong ...
R&D SR Director
Toronto, ON · On-site
Oversee formulation and development of breads, pastries, batters, doughs, and related bakery ... Source functional ingredients and develop strategic supplier relationships. * Continuously assess ...
Quick apply
R&D SR Director
Toronto, ON · On-site
Oversee formulation and development of breads, pastries, batters, doughs, and related bakery ... Source functional ingredients and develop strategic supplier relationships. * Continuously assess ...
Bread Source information
See Ontario salary details
$13.95 is the 25th percentile. Wages below this are outliers.
$9.13 - $14.66
29% of jobs
The median wage is $18.61 / hr.
$14.66 - $20.19
30% of jobs
$20.19 - $25.72
13% of jobs
$28.14 is the 75th percentile. Wages above this are outliers.
$25.72 - $31.25
9% of jobs
$31.25 - $36.78
4% of jobs
$36.78 - $42.31
3% of jobs
$42.31 - $47.84
4% of jobs
$47.84 - $53.37
3% of jobs
$53.37 - $58.89
3% of jobs
$58.89 - $64.42
1% of jobs
$64.42 - $69.95
1% of jobs
$9
$27
$69
How much do bread source jobs pay per hour?
As of Sep 4, 2026, the average hourly pay for bread source in Ontario is $27.16, according to ZipRecruiter salary data. Most workers in this role earn between $14.18 and $32.21 per hour, depending on experience, location, and employer.
What are bread source jobs?
Bread Source jobs typically refer to positions at Bread Source, a bakery or bread-making company. These roles can include bakers, pastry chefs, sales associates, delivery drivers, and management staff. Employees are responsible for various tasks such as baking bread and pastries, maintaining quality standards, assisting customers, and ensuring the store operates smoothly. Working at Bread Source often involves early morning hours, attention to detail, and a passion for artisan baking. Opportunities may vary depending on location and the size of the bakery.
What are the key skills and qualifications needed to thrive as a baker?
To thrive as a Baker, you need expertise in dough preparation, baking techniques, and food safety, often supported by culinary training or bakery experience. Familiarity with commercial baking equipment, inventory management systems, and knowledge of health regulations is typically required. Attention to detail, time management, and creativity are essential soft skills for producing consistent, high-quality baked goods and innovating new recipes. These skills ensure operational efficiency, product quality, and customer satisfaction in a competitive bakery environment.
What are some common challenges faced by bakers working at an artisan bakery like Bread Source?
Bakers at artisan bakeries such as Bread Source often encounter challenges like managing early morning shifts, maintaining consistency in handcrafted products, and adapting to seasonal ingredient variations. Working in a fast-paced, team-oriented environment, they must collaborate closely with colleagues to ensure a smooth production flow. Additionally, bakers are expected to stay up-to-date with evolving baking techniques and food safety standards, which requires dedication and ongoing learning.
What is the difference between Bread Source vs Pastry Chef?
| Aspect | Bread Source | Pastry Chef |
|---|---|---|
| Credentials | Food handler permits, baking certifications | Pastry arts certifications, culinary degrees |
| Work Environment | Bakeries, cafes, grocery stores | Restaurants, hotels, bakeries |
| Industry Usage | Commonly used in retail and wholesale baking | Used in fine dining and specialty pastry shops |
| Job Focus | Making bread and basic baked goods | Creating intricate pastries and desserts |
While both Bread Source and Pastry Chef work in baking, Bread Source primarily focuses on producing bread and simple baked goods in retail or wholesale settings. Pastry Chefs specialize in crafting a variety of pastries and desserts, often in upscale or restaurant environments. The roles differ mainly in complexity, skill requirements, and work settings, but both require baking knowledge and relevant certifications.
What are popular job titles related to Bread Source jobs in Ontario?
For Bread Source jobs in Ontario, the most frequently searched job titles are:
What job categories do people searching Bread Source jobs in Ontario look for?
The top searched job categories for Bread Source jobs in Ontario are:
Full-time
Posted 13 days ago
Job description
Job Summary
Reporting to the SVP, Marketing, Innovation & Business Strategy, the Director of R&D will lead the company's bakery innovation agenda by bridging scientific expertise, consumer insights, and commercial execution. This role is responsible for driving the development and commercialization of innovative bakery products, technologies, and formulations across all product categories.
The Director will lead a high-performing team of food scientists, R&D chefs, and bakery technologists, guiding projects from concept and bench-top development through pilot testing and full-scale manufacturing. As the technical leader of the innovation function, this individual will ensure the successful translation of ideas into profitable, scalable, and operationally viable products that deliver exceptional quality and customer value.
Working closely with Sales, Marketing, Operations, Manufacturing, Quality Assurance, and Supply Chain teams, the Director will champion continuous product improvement, cost optimization, shelf-life enhancement, and regulatory compliance. The successful candidate will combine bakery science expertise with strong business acumen to develop technical talent, strengthen organizational capabilities, and support the company's strategic growth objectives while maintaining the highest standards of food safety, quality, and innovation.
Key Outcomes:
• Deliver a robust pipeline of profitable new products and innovations.
• Improve existing formulations through quality, shelf-life, and cost-optimization initiatives.
• Build and develop a world-class technical R&D team.
• Ensure successful commercialization and operational readiness of all new product launches.
• Maintain compliance with all applicable food safety, labeling, and regulatory requirements.
• Position the organization as a leader in bakery innovation and technical excellence.
Core Accountability Areas
1. Innovation & Product Strategy
• Define and execute the long-term bakery innovation roadmap.
• Translate consumer trends and market opportunities into commercially successful products.
• Lead the product development pipeline from concept through commercialization.
• Prioritize R&D investments and resources based on business goals.
2. Technical & Product Development Leadership
• Oversee formulation and development of breads, pastries, batters, doughs, and related bakery products.
• Apply advanced expertise in ingredient functionality, including flour systems, enzymes, yeast, sugars, fats, and hydrocolloids.
• Drive shelf-life extension, preservative systems, and moisture-management strategies.
• Lead product reformulation initiatives to reduce costs while maintaining product quality.
3. Team Leadership & Capability Building
• Manage, mentor, and evaluate food scientists, R&D chefs, and bakery technologists.
• Build a high-performance culture focused on technical excellence and innovation.
• Strengthen organizational capability and technical talent development.
4. Cross-Functional & Commercial Partnership
• Collaborate with Sales, Marketing, Operations, Manufacturing, QA, and Supply Chain.
• Ensure new products are profitable, manufacturable, and aligned with customer needs.
• Provide technical support for customers, presentations, specifications, and pricing discussions.
5. Quality, Compliance & Food Safety
• Ensure compliance with food safety standards, labeling regulations, allergen requirements, and nutritional guidelines.
• Maintain technical excellence and operational readiness throughout product commercialization.
6. Ingredient & Supplier Management
• Source functional ingredients and develop strategic supplier relationships.
• Continuously assess ingredient performance, raw materials, and legacy formulas.
Identify opportunities to improve quality, shelf life, functionality, and cost efficiency.
Qualifications and Requirements
· Bachelor’s or Master’s degree in Food Science, Food Engineering, or a related field.