Baker - Viennoiserie
| Posting date: | 11 December 2025 |
|---|---|
| Salary: | £15.00 per hour |
| Hours: | Full time |
| Closing date: | 10 January 2026 |
| Location: | LE15 7GH |
| Remote working: | On-site only |
| Company: | Cakehead Limited |
| Job type: | Permanent |
| Job reference: |
Summary
Baker – Viennoiserie
Cakehead Ltd | Oakham/Wellingborough
We’re looking for someone who genuinely loves the craft of viennoiserie. The kind of baker who takes pride in every fold, every proof, every buttery layer.
If that sounds like you, here’s what the role looks like:
What you’ll be doing
• Creating a range of viennoiserie classics… croissants, pains au chocolat, brioche and seasonal specials.
• Working the dough from start to finish: mixing, lamination, shaping, proofing and baking.
• Keeping consistency by following recipes and the daily production plan.
• Monitoring dough development, butter temperature and proofing conditions.
• Supporting stock checks, rotation and ordering ingredients when needed.
• Maintaining excellent hygiene and food safety standards, with a clean-as-you-go mindset.
• Assisting with audits, inspections and anything else that keeps our bakery safe and compliant.
What you bring
• Experience in artisan baking or pastry, especially with laminated doughs.
• Solid understanding of fermentation, dough behaviour and lamination techniques.
• The ability to work at pace while still caring about quality.
• A sharp eye for detail and genuine pride in the end product.
Who you are
Maybe someone calm under pressure. Someone reliable. Someone who enjoys the rhythm of the craft, even on the days when it’s the same process again and again. Happy working alone or as part of a team.
If you know your way around butter blocks, dough temperature and perfect layers, this might be a great fit.
Cakehead Ltd | Oakham/Wellingborough
We’re looking for someone who genuinely loves the craft of viennoiserie. The kind of baker who takes pride in every fold, every proof, every buttery layer.
If that sounds like you, here’s what the role looks like:
What you’ll be doing
• Creating a range of viennoiserie classics… croissants, pains au chocolat, brioche and seasonal specials.
• Working the dough from start to finish: mixing, lamination, shaping, proofing and baking.
• Keeping consistency by following recipes and the daily production plan.
• Monitoring dough development, butter temperature and proofing conditions.
• Supporting stock checks, rotation and ordering ingredients when needed.
• Maintaining excellent hygiene and food safety standards, with a clean-as-you-go mindset.
• Assisting with audits, inspections and anything else that keeps our bakery safe and compliant.
What you bring
• Experience in artisan baking or pastry, especially with laminated doughs.
• Solid understanding of fermentation, dough behaviour and lamination techniques.
• The ability to work at pace while still caring about quality.
• A sharp eye for detail and genuine pride in the end product.
Who you are
Maybe someone calm under pressure. Someone reliable. Someone who enjoys the rhythm of the craft, even on the days when it’s the same process again and again. Happy working alone or as part of a team.
If you know your way around butter blocks, dough temperature and perfect layers, this might be a great fit.