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Bartine in The Hague is seeking a pastry baker focused on croissants and viennoiserie. You will own the production from prep to final bake in a daylight-lit shop, with the window facing the street where people can see your work.
Laminated dough rewards discipline: the same fold, the same temperature, the same care, every morning. Our viennoiserie is made right next to the shop, behind a big window, and is on the counter the same morning. You start around six, not three.
You've worked in a professional bakery, ideally on viennoiserie, and you're organised and consistent. You own your production from prep to final bake, help develop new items, and step in on bread when it's needed. As in any bakery, more of the job is prep and cleaning than shaping and baking.