Required Years of Experience
2 years
Job Details
From Lucie is looking for a Head Baker for our East Village shop. You’ll be one of three head bakers on a team of 8 or 9 people, reporting to the bakery manager and our founder, Lucie!
This is a technical, hands-on role. All of our bakers share the workload, but as a head baker, you'll be a key part of the team assembling and decorating tiered cakes, baking, and handling daily production. Responsibilities like making our curds, jams, and buttercreams from scratch and ensuring every cake looks and tastes right are shared across the baking team.
The schedule is 4-5 days a week. You can expect about 3 AM shifts focused on assembly and decorating, and 1-2 PM shifts focused on production and baking.
Requirements:
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Professional experience with high-volume baking and tiered cake decoration.
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Ability to work fast and clean in a small kitchen.
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Available for weekends and holidays.
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Valid NYC Food Protection Certificate.
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Ability to lift 50 lbs.
Pay is $25/hr, paid weekly. Benefits include accrued sick leave and pre-tax commuter benefits.
To apply, please email [email protected] with your resume and three songs you’d add to the bakery playlist.
Compensation Details
Compensation: Hourly ($24.00 - $26.00)
Benefits & Perks: Paid Time Off, Commuter Benefits
Required Skills
Teamwork
Attention to Detail
Time Management
Creativity in Cake Design
Adaptability in a Fast Paced Environment
Strong Communication Skills
Problem Solving Skills
Ability to Follow Recipes Accurately
Read more
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Bakery / Patisserie
From Lucie cakes are morsels of a still life painting, each delicately composed from a palette of flowers and carefully flavored icing sitting atop inspired choices from olive oil to earl grey cakes. With flavors rotating based on baker Lucie Franc de Ferriere's farmers market discoveries, and each meticulously curated by her own hand, From Lucie provides individualized edible splendor.
Finding inspiration in the unexpected combination of seasonal ingredients, From Lucie is born out of her environment’s flavors. Icing is used in lieu of fondant to extract the richest flavors from elderflowers to rosemary. Finally, all cakes are topped with organic and locally grown flowers, whose stems would otherwise be too short for a florist’s use. These subtle combinations are sumptuous while never excessively sweet.
Lucie began From Lucie as a love story with the French countryside, where she was raised. Her baking career begins helping her mother in their Bordeaux kitchen making cakes for the guests at the bnb the family ran on their vineyard’s property. Drawing inspiration from the earthy flavors and high-quality ingredients of the family farm, From Lucie’s cakes are infused with provinciel lifestyle and the ease and warmth of home baking.
Between her youth and beginning the company in 2020, Lucie studied art history in the UK and worked in art galleries in New York. She ventured to return home, not physically, but in the pursuit of baking, taking with her a curated palette and inventiveness found in both art and nature.
Her orders are always baked by Lucie and her team in her East Village kitchen, with each cake composed according to an ever-changing bouquet.
