Emily Allan

I have spent the majority of my career life in Hospitality. From server, to barista, to focus on speciality coffee and finally finding my passion and alignment within Baking. I've dedicated the past 3 or 4 years honing in my skills in baking and feel ready and optimistic to further learn and train.

My husband and I (currently working at Patina Bakery) invest most of days off to further testing and developing vegan recipes, a huge shared passion that we are hoping to expand on in the future. I feel as though Im ready and super excited to learn in lamination production, yeast and bread baking and think your bakery would be the perfect fit!

Baker - Fortitude Coffee - Edinburgh

(2023-03)

• Delivery of bakes to various cafes every morning
• Majority of bake load, working independently and to me own schedule—therefore needing to have very effective and have responsible time management
• Keeping on top of orders
• Previous speciality coffee training although my focus is primarily on baking
• Baking of cakes and tray bakes, icing (with methods of Swiss meringue buttercream, tempered chocolate and vegan alternative buttercreams)
• Discussing with managers about their order quantity and adjusting/managing on busier days
• Keeping on top of prep for following bake days

BARISTA/BAKER - Chapter One Coffee Shop

(2021-08 - 2022-06)

• Loads of responsibility, from opening shop and running shop when the owner is away
• Although it looks intimate, a busy service run café with attention to high quality products
• My recipe for biscoff brownies become a permanent item to the café
• The owner put a lot of trust on me and I always reliable, hardworking, good team player and good coffee maker!
• Quick to learn, quick to tasks but done intentionally
• Much more enjoy Café Culture and the ease of it all with a good team!

FRONT OF HOUSE SERVER/BARISTA/BAR - Food for Friends - Brighton

(2020-08 - 2021-06)

• Worked at very busy Vegan Restaurant in Central Brighton that was a beacon of the city since 1980s
• Worked a section alone and was attentive to time management and busy service

Front Of House Server - Eat on the Green

(2019-09 - 2020-07)

• As I was one of three full-time Front of House members within the core team, many of the responsibilities were given to me
• The two other core team members were my Assistant manager and manager
• Therefore, they would often deal with the managerial side of the restaurant while I was left in charge of the customers fully during the week
• Through Friday-Sunday, as the restaurant would become busier, I quickly was given greater responsibilities such as private, esteemed tables in private rooms as well as overseeing the main floor
• I was one of the few members who was able to serve Tasting Menu paired with wines to private tables, where you would need the knowledge and understanding of both wine and fine-dining, high quality dishes as well as the ability to articulate effortlessly with customers

Honours in BA - Fine Art - University of Cape Town (2012-02 - 2017-11)

High School - Crawford College Sandton (2005-02 - 2010-11)