Mamigato is a hole-in-the-wall micro bakery in Ettalong Beach, trading Friday to Sunday. During the week we bake for our own café. We do mostly brioche and some pastry, and our brioche donuts are what people come back for. We make everything from scratch in
- house, including all our fillings. The only things we buy in are jam and Nutella. The role: We're adding Friday trading and getting ready for summer, so we need a second baker. We'll train you in our recipes and methods, and then you'll run the Friday bake on your own. You'll also help with weekend and café production as we grow. Our kitchen is tiny: one oven, one mixer, a fridge and a freezer. That means you'll mostly work your own shifts rather than side by side. If you like to put your head down and run your own bake, you'll love it here.
What you'll do
Run the Friday bake from start to finish once you're trained Mix, shape, prove and bake brioche, pastry and our brioche donuts Make our fillings from scratch Help with weekend and café production,
especially over summer Keep the kitchen clean and organised, and meet food safety standards Create new exciting product additions What we're looking for: Strong brioche and enriched dough skills. Laminated pastry is a plus You've run a bakery on your own before and you're comfortable working alone You're organised, reliable and self-driven, with a robust eye for consistency You want to grow with us as we add markets, wholesale and another venue Attention to detail is strong with proven record The hours: Full-time, 38 hours a week Only two early starts a week (2–3:30am), including Fridays The rest of your hours are flexible, as long as the work is done and supply targets are met What's in it for you? Far fewer early starts than most baking jobs Your own shifts and real trust A spot on the ground floor of a growing bakery