About the Role

This full-time role focuses on the production of high-quality viennoiserie and laminated pastry items. We are looking for someone with a strong technical foundation and a genuine love for traditional techniques and innovative flavours.

Key Responsibilities

• Prepare and laminate croissants, pain au chocolat, Danish, kouign-amann, and seasonal pastries to a consistently high standard

• Oversee dough fermentation, lamination timing, shaping, and baking

• Maintain production schedules to ensure fresh daily output

• Assist in menu development and seasonal changes

• Work closely with the head pastry chef and broader kitchen team

• Maintain kitchen cleanliness and adhere to food safety protocols

Requirements

• Minimum 3–5 years of professional experience in viennoiserie or laminated pastry

• Solid understanding of butter lamination, fermentation, and proofing

• Strong attention to detail and consistency in shaping, baking, and finish

• Comfortable working in a high-volume, quality-driven environment

• Ability to work early mornings and weekends as required

• A collaborative and professional work ethic

What We Offer

• Full-time position with a salary of $65,000–$70,000 per annum (based on experience)

• A supportive, passionate team environment

• Opportunities to contribute creatively to a growing bakery brand

• A well-equipped kitchen with top-tier ingredients and tools

About Mascavado

We are a small but dynamic team producing some of Adelaide’s FAMOUSLY best pastries with a focus on craftsmanship, seasonality, and sustainability. Mascavado has built a loyal following for its baked goods, coffee, and hospitality, and we’re proud to foster a work culture that values skill, precision, and passion.

Apply Now

To apply, please send your CV and a brief cover letter to [email protected]

Applications will be reviewed as they are received.