Our Mission
Our goal is to provide fresh, unique and high quality pastries and desserts to our clients. We desire to provide a positive work environment that fosters the growth of our team members. We pride ourselves in creating high quality products every day as efficiently as possible.

We will always seek out creative and positive solutions to success and have fun every day.

We have the following positions available:

1. Part Time Barista
2. Pastry Intern (unpaid)

Part Time Barista

Sugar Bakery & Café is looking for a highly experienced barista that knows their way around a manual espresso machine. If you have a passion for coffee, love top quality pastries, and have a fabulous personality, we'd love for you join our team.

Our ideal candidate will have:

1. At least 6 months experience with a manual espresso machine timing shots and adjusting grind as well as creating excellent milk foam.
2. Excellent customer service, sales and communication skills.
3. Desire to be a team player and make a solid contribution to the success of the company.
4. Attention to detail and the ability to work on multiple projects at the same time.
5. A valid King County Food Handler's Permit within 1 week of starting.
6. Availability to fill morning or afternoon shifts, plus the occasional Saturday.

Please visit http://www.sugarbakerycafe.com to learn more about us.
The position is 3-4 shifts/week, about 15-20 hours.
Please email your cover letter and resume in word or text format to barista@sugarbakerycafe.com. No phone calls please.

Pastry Intern (Unpaid)

Internship Program

To tailor to the needs of both beginning and advanced culinary students, we offer 3-4 month unpaid internships. We require a 15-20 hour per week commitment in which the candidate will train in all areas of our production kitchen and retail shop. Because we are a very small bakery, with each shift, you will do a little bit of each station:

Pantry prep and dough forming
Goal: assist with production of various fillings, frostings, doughs and cookie batters.

• Fill ingredient bins and pull pastries for morning bake
• Italian Meringue Buttercream, royal icing and cream cheese frosting
• Drop Cookie Batters
• Pastry Cream and Various Mousses
• Scones and miscellaneous breakfast pastries such as brioche
• Croissant (preferment, dough, turns, and forming)

Cake layer prep and baking
Goal: Produce cake layers and cupcakes for future use

• Pan Preparation
• Scaling and mixing various batters
• Baking off layers
• Wrapping and storing cakes

Crusts and Cutout Cookies
Goal: Produce dough for various crusts, line tart shells

• Produce pate sucre, chocolate short crust, and pie dough
• Rollout crusts for tartlets, medium and large tarts and pies
• Rollout cutout cookies and store

Baking
Goal: Assist in baking-off of various products each morning

• Breakfast pastries
• Cookies
• Tart shells
• Brioche loaves

Finishing
Goal: Decorate cupcakes, crumb coat, and gum paste decoration production

• Assist in filling and decorating cupcakes
• Assist in cake assembly, crumb coating and finishing
• Frost sugar cookies

Please send a cover letter detailing your experience, availability and preferred dates along with your resume to intern@sugarbakerycafe.com. No phone calls please.