Bakery Clerk and Baker

Job Title: Artisan Bread Baker (Specializing in Laminated Pastries, Brioche, and Savory/Sweet Baked Goods)

About Us

We are a high-volume, quality-driven café We pride ourselves on exceptional flavor, texture, and consistency, using premium ingredients and traditional techniques.

Position Overview

We are seeking an experienced and passionate Bread Baker with strong expertise in laminated doughs, enriched breads, and high-quality sweet & savory baked goods. This is a full- time early-morning position focused on producing brioche buns, croissants, focaccias, muffins, scones, cookies, and cold sandwiches daily at scale while maintaining artisan standards.

Key Responsibilities

• Prepare, mix, shape, proof, and bake the following core items daily to exact specifications:

• Brioche burger buns and dinner rolls (rich, buttery, consistent dome and crumb)

• Laminated dough items: croissants (classic butter), pain au chocolat, and any seasonal laminated variations

• Focaccia (various toppings: rosemary-sea salt, tomato-olive, etc.)

• Muffins (rotating flavors, perfect crown and moist crumb)

• Scones (sweet and savory varieties)

• Cookies (drop, cut-out, and sandwich styles)

• Assemble high-quality cold sandwiches on freshly baked brioche buns, focaccia, or croissants (accurate portioning, attractive presentation, strict food-safety standards)

• Scale and mix large batches of enriched and laminated doughs with precision (accurate weighing, temperature control, proper gluten development)

• Manage lamination process for croissants and Danish (beurrage, turns, retardation schedules)

• Monitor proofing and baking times/temperatures to achieve consistent golden crusts, open crumb structure, and proper layering in laminated items

• Maintain detailed production logs, dough schedules, and inventory of flours, butter, inclusions, and sandwich components

• Contribute to seasonal menu development and testing of new brioche, croissant, or sandwich variations

• Follow strict sanitation, labeling, and allergen protocols

• Assist with stocking bakery cases and sandwich display in the morning

Requirements

• Minimum 3–5 years of professional baking experience, with at least 2 years focused on laminated pastries (croissants/Danish) and brioche production

• Proven mastery of:

• Croissant lamination (3- or 4-turn method, consistent layering)

• High-hydration and enriched dough handling

• Precise shaping techniques for brioche buns, focaccia dimpling, scones, etc.

• Ability to lift 50 lbs (25 kg) repeatedly and work on your feet for 8–10 hour shifts starting as early as 2–4 AM

• Strong understanding of baker’s percentages, prefermentation (poolish, levain), and dough temperature control

• Food Handler’s certification (or willing to obtain immediately)

• Excellent time management and ability to work efficiently under tight deadlines in a fast-paced production environment

• Positive attitude, reliability, and attention to detail

Preferred (but not required)

• Experience building and assembling cold sandwiches at scale

• Formal pastry/baking training (culinary school, apprenticeship, etc.)

• Knowledge of natural fermentation and long, cold proofing methods

• Leadership experience or interest in eventually training junior bakers

Schedule & Compensation

• Full-time, 5 days/week (typically 40–45 hours), early morning shifts (e.g., 3 AM – 11 AM or similar)

• Competitive salary based on experience starting at $1500/week for well Qualified

• Benefits: health insurance, paid time off, staff meals, bakery discounts, etc. (customize as needed)

If you live and breathe buttery, flaky layers, perfectly domed brioche buns, and the smell of fresh focaccia in the morning, we want to meet you!

To apply, please submit your resume, availability, and photos of your recent work (especially croissants, brioche buns, and focaccia) to [email protected]

Job Type: Full-time

Pay: From $1,500.00 per week

Benefits:

• Employee discount

Work Location: In person