Baker

L'Appartement 4F, Commissary Kitchen

Full Time, Hourly (compensation commensurate with experience) Schedule: Monday to Friday, 6:00am to 2:30pm

L'Appartement 4F began in a tiny Brooklyn apartment during the pandemic, where founders Ashley and Gautier Coiffard started baking croissants for their neighbors. That homegrown project is now one of NYC's most sought-after boulangeries, known for our laminated dough, sourdough, and baguettes. In the evenings, our space becomes L'Apero, a French wine bar serving natural wines alongside bread, cheese, and classic dishes. We're a small, craft-driven team, and every person here plays a real role in what comes out of the oven.

We're hiring a Baker for our commissary production kitchen, with the lamination program as the core of the role. You'll be the person responsible for laminating and shaping our croissant line day in and day out: mixing detrempe, laminating butter blocks, sheeting, shaping, and managing the freeze protocol for shaped product. This is a hands-on production role for someone who takes real pride in clean layers, consistent lamination, and precise fold technique, not someone looking to laminate occasionally between other tasks.

Beyond lamination, you'll also support the rest of commissary production: cookie dough and pastry pastes (almonst paste, pastry cream, and similar preparations) made in batch for use across our pastry program.

• Mix and laminate croissant dough to spec (poolish, detrempe, butter block prep, folds)
• Sheet, cut, and shape laminated products with consistent weight and form
• Mix and portion cookie doughs to spec
• Prepare pastry pastes and creams (frangipane, pastry cream, and similar) in batch for use across the pastry program
• Keep production areas, tools, and molds clean and organized to health code standards
• Track ingredient usage and flag low stock to the Manager

• 3+ years of hands-on experience laminating doughs (croissant, danish, puff pastry, or similar)
• Comfort working independently once trained, with strong attention to consistency across batches
• Experience with commercial baking equipment: mixers, sheeters, proofers, and freezers
• A steady, early-morning schedule works for you: Monday to Friday, 6:00am to 2:30pm