LEIRE ROURA

In charge of all processes involved in baking from mixing to baking. French style bakery using cold retard techniques and also direct fermentation. Wholesale production to restaurants and coffee shops as well to neighbourhood clients.

Managed full bread production cycles: mixing, long fermentation, shaping, and baking.

Worked within a specialized team of 2 bakers for a high-end gourmet store with an in-house bakery.

Developed and tested new recipes to expand the product range.

Assisted in the pastry section, focusing on baking and final product finishing.

Lead production of sourdough and yeasted breads, overseeing mixing, fermentation, dividing, shaping, and baking.

Provided support in viennoiserie and pastry production.

Contributed to the on-site sandwich preparation and assembly line.

Delivered excellent customer service in a retail-facing bakery environment.

Completed a specialized internship focused on artisan sourdough and slow-fermentation techniques.

Collaborated with a team of 4 bakers in a high-volume, quality-driven production environment.

Gained hands-on experience in dough handling and professional kitchen workflows.

Worked in industrial-scale pastry production for hotels and the healthcare sector.

Produced high volumes of scones, cakes, cheesecakes, fruit tarts, quiches, and puddings.

• Working as a qualified registered nurse in Haematology department with oncological patients and bone marrow transplants

• Working as a qualified nurse in clinical research with Multiple Sclerosis patients and working in renal transplant unit and urology

• Registered nurse in neurosurgery for NHS and also IV community nurse for the company Medihome (for NHS)

• Working as a registered nurse in my own city after being qualified in different areas (general medicine, oncology, trauma)

• Worked in acute mental health unit in a multidisciplinary team

• Sales assistant in gift shop