We offer 12 week unpaid internships to culinary students and people with at least one year of restaurant or bakery kitchen experience. We require a 15 hour per week commitment in which the candidate will train in all areas of our production kitchen and retail shop. You will spend 2 weeks in each position of the bakery with a shift length of either 3 or 5 hours depending on the station. Externship length can be increased to meet the needs of culinary school externship programs. Please send a cover letter detailing your experience, availability and preferred dates along with your resume to

Pantry
Goal: prep one filling, one frosting, one dough and one cookie.

• Prepping & separating eggs
• Grind Macaron
• Almond meal
• Assist in inventory
• Fill ingredient bins

Fillings, frostings, tart shells
Goal: Produce one filling, one frosting, produce and sheet one dough and line tart shells

• Assist in filling production (strain, robot coupe and burr mix)
• Assist in frosting production
• Sheet pate sucree dough
• Line and bake-off tart shells
• Assist in Madeleine production
• Prep scones for following day bake-off

Cookies
Goal: Produce, shape, bake and package one cookie.

• Assist in cookie dough production
• Sheet cookie dough
• Scoop and cut cookies
• Match macarons & assist in filling
• Assist in cookie bake-off
• Final packaging

Baking
Goal: Assist in production and bake-off of various batters

• Assist inventory
• Prep pans
• Assist in batter production
• Weigh out batter / batter boss
• Assist in bake-off
• Wrap & store cakes

Decorating
Goal: Decorate cupcakes, crumb coat, and gum paste decoration production

• Assist in decorating cupcakes
• Assist in crumb coating
• Practice piped borders
• Produce gum paste decorations

Retail
Goal: Describe and sell products that you have produced

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