Opportunities for growth and development with Etymon
Early morning baking shifts commencing from 2:00am
Join a supportive and passionate bakery team
Full Job Description
Join us at Loulou, our French all-day Bistro, Boulangerie and Traiteur at Lavender Bay.
The venue is modern European in presentation, with a style reflecting great contemporary New York and Parisian bistros and bars.
The service style is polished, intuitive, knowledgeable and attentive, while remaining fun, fast and relaxed.
Loulou is part of Etymon Projects, a hospitality services business pioneering a recent level in premium hospitality, luxury accommodation, wellness facilities and retail concepts.
The Role
We are recruiting an experienced Baker with a strong pastry and production background to join our team, working under and reporting directly to the Head of Pastry.
This is not primarily a bread-production role.
While the position will involve some viennoiserie and laminated pastry work, a significant part of the role will focus on early-morning pastry production and preparation for the wider pastry team.
The shift begins at 2:00 am, supporting the baking, finishing and preparation of products required for morning trade.
Once the morning pastries have been completed and sent out, the focus moves to completing the pastry team's production and mise en place for the day.
This may include preparing and baking tarts, making ganaches, creams, fillings and other pastry components, scaling recipes and completing general production tasks.
Strong organisation and time management are essential.
The successful candidate will be expected to work through a daily production list independently and ensure required preparation is completed to a high standard before finishing at approximately 11:00 am.
This is a full-time position with a strict 2:00 am start.




This start time will be required for the foreseeable future based on our current production needs.
While this may change operationally in the future, applicants must currently be able to consistently work these hours.
Experience and Qualifications
Minimum 3 years' experience within the baking, pastry or patisserie industry
Minimum 1 full year of experience working with viennoiserie or laminated pastry
Strong general pastry knowledge and confidence following recipes accurately
Experience preparing products such as tarts, ganaches, creams, fillings and other pastry components
Good understanding of baking, dough handling and basic lamination
Bread-making experience is helpful but not essential
Strong organisation, preparation and time-management skills
Ability to manage a production list and prioritise tasks throughout the shift
Ability to work independently while following direction from the Head of Pastry
Consistent attention to quality, presentation and cleanliness
Must be available to work full-time from 2:00 am
The Perks
Permanent full-time position
Consistent 2:00 am – 11:00 am production shift
Work directly with the Head of Pastry and an experienced pastry team
Generous staff discount
A high-quality product you can genuinely be proud of
Opportunities to develop across pastry, viennoiserie and production
Opportunities across upcoming Etymon venue openings and retail concepts
Career development opportunities within the wider Etymon group
The Company
The Etymon Projects vision is to create, curate and manage world-class hospitality, lifestyle and leisure businesses within Australia and abroad.
We work with people who share our values of Excellence, Innovation, Integrity and Passion, and who want to be part of a dynamic hospitality group with big ambitions and a people-first culture.
If you're passionate about pastry, enjoy structured production and take pride in being organised, consistent and efficient, we'd love to hear from you.
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📌 Morning Baker - Loulou (Sydney)
🏢 Etymon Projects
📍 Sydney