Hex Favreau
New York
Summary
Early-career pastry assistant with hands-on experience in high-volume professional bakery environments. Trained in foundational pastry techniques including dough preparation, baking, fillings, and presentation in a French café bakery setting. Detail-oriented, organized, and eager to continue developing skills under experienced pastry chefs while building professional kitchen experience.
Overview
1
1
year of professional experience
Work History
Pastry Helper
République Café Bakery
01.2024 - 02.2025
- Prepared and portioned doughs for laminated pastries, breads, cakes, and rolls in a high-volume bakery environment.
- Assisted pastry chefs with production of fillings, creams, frostings, and toppings according to established recipes and standards.
- Mixed, shaped, proofed, and baked pastry items with attention to consistency, quality, and presentation.
- Operated ovens and bakery equipment during daily production and service cycles.
- Replenished and maintained pastry display cases to ensure freshness and visual standards.
- Supported inventory rotation and ingredient preparation to meet daily production needs.
Education
Bachelor of Arts - Sociology, Hispanic Studies
The New School
New York, New York05-2029
Skills
- Dough handling & shaping
- Pastry preparation & production support
- Baking techniques (mixing, proofing, baking)
- Oven & bakery equipment operation
- Workstation organization & mise en place
- Food presentation & display standards
- Sanitation & food safety practices
- Recipe execution & consistency
- Time management in high-volume environments
Timeline
Pastry Helper
République Café Bakery
01.2024 - 02.2025
Bachelor of Arts - Sociology, Hispanic Studies
The New School