About this template
The Trade — Baker template is a warm artisan CV pairing Playfair Display titles and Josefin Sans body on cream paper. Sections welcome the vocabulary of the craft — long fermentations, natural levain, viennoiserie, opening and closing shifts — with a frank, hand-drawn presence that signals artisan filière at first glance to bakery recruiters.
Who is it for?
It suits bakers, head bakers, viennoiserie specialists and apprentices applying to artisan bakeries (Tartine, Levain Bakery, Du Pain et des Idées, Poilâne, Sullivan Street Bakery, Bread Ahead), neighbourhood shops, luxury hotel bakeries and organic chains. Equally relevant for baker-owners launching their first shop and preparing bank financing or commercial-lease applications.
How to use it
Cite certifications (CAP Boulanger, BP Boulanger, MOF Boulangerie, Bread Bakers Guild of America) and fermentations mastered (poolish, liquid levain, stiff levain, autolyse, 18-24h cold ferment). List reference flours worked (organic stone-milled wheat, T80, einkorn, heritage rye, AOC-protected flours) and signature viennoiserie (croissant in pure AOP Charentes-Poitou butter, pain au chocolat, kouign-amann). For openings, state phase and daily capacity (kg dough/day).
Frequently asked questions
Should I list competitions and awards?
Always. Coupe du Monde de la Boulangerie, Mondial du Pain, Bread Bakers Guild Team USA selection, MOF Boulangerie title: these are first-read sector references at Tartine, Poilâne, Sullivan Street and luxury hotel bakeries. State year and exact ranking — the sector verifies winners against guild and federation records.
How do I present an application with an opening project?
For a bank financing or commercial-lease application, add a 'Planned shop opening — target date, neighbourhood, offer type (sourdough programme, all-butter viennoiserie, hot snacks)' line at the foot of the CV. Transparency on the personal project is expected by commercial landlords and trade chambers, and signals operational planning maturity.
Does it suit boutique pastry applications?
For baker-pastry chefs, yes. For pure pastry-chef profiles (Pierre Hermé NYC, Dominique Ansel, Cédric Grolet Boutique, Lady M), switch to the Industry — Culinary Chef template, which better showcases signature pieces and guide ratings. The bakery/pastry boundary is sharp in luxury HR perception and using the wrong template signals misalignment.
