Baker

Position: Baker

Location: San Anselmo (Marin)

Compensation: $21 - $22 per hour plus tips

About Maison Nico:

Maison Nico is a French-inspired market and café open for coffee and viennoiserie, Parisian-style pastries, sophisticated French pâtés and terrines, wine and more. After only four years in operation, Maison Nico is consistently recognized as one of the best, winning the “best croissant” competition and listed as a top bakery by Eater, the SF Chronicle, and San Francisco Magazine. With its dual specializations in sweet and savory, Maison Nico is able to appeal to a broad audience and has been recognized for its pâté en croûte by publications such as the New York Times and New York Times Magazine. Maison Nico is family owned and operated by Andrea and Nicolas Delaroque who can still be found in the kitchen everyday.

Summary:

We are seeking a mid-level Baker to join our team at Maison Nico. The ideal candidate will have at least two years of professional experience in a pastry or baking production environment and be comfortable working with viennoiserie, laminated doughs, enriched doughs, and other French-style pastries. This is a full-time position with hours approximately 5:30am–2:00pm.

The production team will be located in Marin County beginning in late 2026. The anticipated start date for this role is October 27, 2026.

We are a small team at Maison Nico, and we are looking for an individual who enjoys teamwork, has a strong work ethic, pays close attention to detail, takes pride in their craft, and cares deeply about the quality of the finished product. We value individuals who are eager to learn, grow their skills, and contribute to a positive and collaborative kitchen environment.

Maison Nico is a French épicerie located in Jackson Square, specializing in pâté en croûte, terrines, viennoiserie, and Parisian-style pastries. We are excited to be expanding into Marin County with the opening of Maison Nico Bakery in late 2026. Our second location will serve as our dedicated production facility, where all of our bread and pastry production will take place.

Key Responsibilities:

• Execute daily baking production, including mixing, shaping, proofing, baking, and finishing according to established recipes and specifications.
• Feeding and maintaining a levain. 
• Ability to arrive at work on time. Baker shifts start at 4am. 
• Prepare and work with doughs, maintaining proper fermentation, proofing, and baking techniques.
• Monitor doughs and baked goods throughout the production process, making adjustments as needed to ensure consistency, quality, and proper development.
• Maintain an organized and efficient baking station, including accurate mise en place, proper ingredient storage, equipment care, and thorough cleaning throughout the day.
• Follow all food safety, sanitation, storage, and labeling procedures while working efficiently as part of the production team.

Applicant Requirements:

• 1-2 years of experience in a similar role or in a restaurant environment preferred
• Able to lift up to 50 lbs and stand for extended periods
• Enthusiasm for bread, French viennoiserie, and pastry!