Baked opened its doors in January 2005 with little fanfare, other than a TV crew documenting our build out and opening. Also, the New York Times wrote a feature article on our head baker. A photographer was here capturing her every move. Other than that, it was pretty much on the down low. Since then, we’ve garnered a pretty good reputation. We’ve been in: Time Out, Oprah, Bon Appetit, Food & Wine, Food Network, The Cooking Channel, The Today Show & The Martha Stewart Show.  Surprisingly, our egos aren’t that big. We try to focus on what is important: a fantastic product, a great and clean environment to enjoy said product and amazing customer service. We believe this is why our reviews are mainly positive… we keep the customer smiling.

We like to think of ourselves as dessert experts; the kind of people blessed with a highly (almost holy) developed sense of taste and smell. Between our collective, we have eaten thousands of cakes and muffins and brownies (sometimes for dessert, sometimes as our only meal) and we have agonized over a dessert menu to the point of absurdity. Our obsession (okay, addiction) with the four main food groups (sugar, butter, eggs, chocolate) has finally spilled over from full-time hobby to full-time profession in our ode to the perfect bakery, Baked.

Like all of us, our bakery is not pretentious or cautious; it is a dream realized (think Louis XVI meets post modern ski lodge. Laid back and unrestrained, we promise to serve the best confections with the best caffeine in an easy-on-the-head atmosphere (good tunes, good style, great staff). Combining our baking styles and skills from a variety of backgrounds. Our only aim is to make our customers happy with a slice of something fantastic. We want them to come on by, pull up a seat, have a chat, sip some coffee, listen to some music, and bite into one of the best desserts this side of New York.

RESPONSIBILITIES AND REQUIRED SKILLS:

Baked knowledge: You know our product backwards and forwards, from apple pie to cinnamon buns.

Baking skills: You're proficient in proper baking technique. You follow recipes accurately and completely.

Cake experience: You can single-handedly construct, compose, and decorate a cake without supervision.

Speed: You're quick on your feet in the kitchen and work with a strong sense of purpose.

Consistency: You are not only obsessed with making the perfect cookie, you want to get it right. Every time.

Knowledge: Know our product backwards and forwards; from the sweet & salty cake swirl to our wedding cake aesthetic.
Punctuality: You're always on time and never call out.

Attitude: You're positive and professional toward everyone, and always willing to help your team.

Food safety: You follow food safety standards vigilantly and help coach your teammates if they aren't following standards. Your friends know you as the FIFO master.

EXPERIENCE:
Completed a pastry arts degree or certificate (must)
Worked in a professional kitchen for 2+ years (must)
Food handler's certification (must)