Pastry Interns
Pastry Interns
the vintage bakery- Posted 2 hours ago
- Be among the first 10 applicants
Job Description
Company Description The Vintage Bakery is dedicated to crafting high-quality desserts with authentic flavors at accessible prices. The team combines creativity and attention to detail to deliver innovative plated desserts tailored to individual client needs. With a strong focus on consistency, quality, and service, the bakery aims to make every celebration memorable. The Vintage Bakery is committed to being a trusted partner for both personal occasions and business events by offering reliable, delightful dessert experiences.
Pastry Interns
The tea
We make desserts in a can: tiramisu, pistachio kunafa, New York-style cookies, and more. They ship to cafés and cloud kitchens across India's metros.
We've mixed enough batter to fill 33 bathtubs. (Please don't ask which bathtubs.)
We're growing fast and need pastry people who actually love pastry. No spreadsheets, no social media, no other duties as assigned. Just you, the oven, and a very serious relationship with butter.
Your day-to-day
Daily production: Mix, bake, cream, assemble, can, repeat. You'll learn what consistency at scale really means, and why one cookie spreading differently ruins your whole afternoon.
New product development: Test, tweak, fail, taste, and try again. Your ideas can end up on a real menu, not just in your notes app.
Inventory: Know what's in stock, what's running low, and where the missing pistachios went. We have questions.
Kitchen hygiene: Clean station, clean tools, clean logs. A spotless kitchen is the only flex we respect.
Quality control: Weigh it, check it, taste it. If it's not good enough for you to eat, it's not going in the can.
Who we're looking for
Interns: Pastry or culinary student, curious, humble, and not scared of a 6 a.m. start.
Everyone:
You respect time, temperature, and measurements like they're sacred (because they are)
You can take feedback without sulking and give it without being rude
You're a team player. Egos don't rise in our kitchen, only dough does
Bonus: laminated dough, Italian-American desserts, cookies, or eggless baking experience
What's in it for you
Real hands-on learning: Commercial production, not a training demo
A seat at the table: Your recipe ideas can become real products
Learn the business side of pastry: Costing, shelf life, scaling, and why a gram of cocoa matters
Growth: The strong ones move up.
Free dessert. Obviously.
Your name in the story: Join a young brand early and help build it
Not for you if
Your idea of plating is just chucking things on a tray
You think hygiene logs are optional
You'd rather be on your phone than in the kitchen
You think a pastry chef only bakes cakes and never washes dishes
Pastry Interns
The tea
We make desserts in a can: tiramisu, pistachio kunafa, New York-style cookies, and more. They ship to cafés and cloud kitchens across India's metros.
We've mixed enough batter to fill 33 bathtubs. (Please don't ask which bathtubs.)
We're growing fast and need pastry people who actually love pastry. No spreadsheets, no social media, no other duties as assigned. Just you, the oven, and a very serious relationship with butter.
Your day-to-day
Daily production: Mix, bake, cream, assemble, can, repeat. You'll learn what consistency at scale really means, and why one cookie spreading differently ruins your whole afternoon.
New product development: Test, tweak, fail, taste, and try again. Your ideas can end up on a real menu, not just in your notes app.
Inventory: Know what's in stock, what's running low, and where the missing pistachios went. We have questions.
Kitchen hygiene: Clean station, clean tools, clean logs. A spotless kitchen is the only flex we respect.
Quality control: Weigh it, check it, taste it. If it's not good enough for you to eat, it's not going in the can.
Who we're looking for
Interns: Pastry or culinary student, curious, humble, and not scared of a 6 a.m. start.
Everyone:
You respect time, temperature, and measurements like they're sacred (because they are)
You can take feedback without sulking and give it without being rude
You're a team player. Egos don't rise in our kitchen, only dough does
Bonus: laminated dough, Italian-American desserts, cookies, or eggless baking experience
What's in it for you
Real hands-on learning: Commercial production, not a training demo
A seat at the table: Your recipe ideas can become real products
Learn the business side of pastry: Costing, shelf life, scaling, and why a gram of cocoa matters
Growth: The strong ones move up.
Free dessert. Obviously.
Your name in the story: Join a young brand early and help build it
Not for you if
Your idea of plating is just chucking things on a tray
You think hygiene logs are optional
You'd rather be on your phone than in the kitchen
You think a pastry chef only bakes cakes and never washes dishes
More Info
Key Skills
About Company