Pastry Production | Hawksburn, Prahran

This is not café baking.

This is a high-quality large scale pastry production

Growth is not part of our plan, it is our plan! This is the perfect opportunity to engage in a position with real professional growth and development.

If you want to learn real sourdough, work with professional pastry team , keep reading.

The Role

We're looking for a pastry chef to join our growing production team, with a focus on the mixing section.

You’ll work as part of a structured, fast-moving bakery environment, supporting daily pastry production and learning the fundamentals of high-quality sourdough-based laminated pastries.

Working with the team in our Hawksburn pastry kitchen requires a positive and collaborative attitude - We all work together to ensure the job is done and treat each other with respect.

Depending on your experience, your responsibilities may include:

- Preparing doughs, cookies, fillings, and other base preparation
- Mixing shaping baking and laminating pastries
- Operating ovens and other production equipment
- Supporting setup, pack-down, and cleaning activities
- Following recipes, production processes, and quality standards
- Working safely, cleanly, and efficiently throughout production shifts

This is a practical, hands‑on role with real opportunities to develop skills.

About You

You don’t need to know everything, but you do need the right attitude.

You





- Take pride in your work and want to improve.
- Have consistency, precision, and attention to detail.
- Respect ingredients, equipment, and processes.
- Are reliable, consistent, and keen to learn.
- Can work as part of a team in a production workplace
- Want to build a career in baking, not just clock hours.

Why Join Baker Bleu?

- Learn and master sourdough laminated pastry techniques.
- Structured training and skill development
- Supportive, professional team environment
- Staff discounts and long‑term opportunities for progression
- We expect a lot — and give a lot in return

About Baker Bleu Baker Bleu was founded in 2016 by Mike and Mia Russell with a clear ambition: to create ethical, deeply flavoured sourdough with patience. Mike brought a commitment to long fermentation, natural leavening and traditional methods. From a small shop in Elsternwick, we’ve built a bakery grounded in tradition, community, and craft. Early on, our signature dark crust became a defining choice. What began as a neighbourhood bakery quickly became a destination bakery.

Today, Baker Bleu spans multiple locations across Melbourne and Sydney, supplying leading restaurants while remaining closely tied to the communities around each store. Our shelves are filled daily with freshly baked sourdough bread, pastries, and food to share.

📌 Pastry Chef (CBD)
🏢 Baker Bleu
📍 CBD