Lead Bread Baker, Croissants at Levee Baking Co. (2025-04 – Present)
- Responsible for mixing, shaping, and baking both sourdough and yeasted, enriched breads
- Advanced to lamination within six months and learned to mix, laminate, and shape both croissant and puff pastry doughs
- Maintained high standards of cleanliness and care for bakery equipment (weekly detailing of dough sheeter, ovens, mixers, etc.)
Baker at Bearcat Baked (2024-03 – 2025-04)
- Responsible for mixing, shaping, and baking a variety of breads and viennoiserie (in addition to pastry/line prep)
- Learned how to work strategically and considerately in a small, busy space
- Excelled in multiple positions ranging from the early morning bake to prep and lamination in the evening
Disaster Corps Project Lead at AmeriCorps (2023-05 – 2024-03)
- Worked with a local nonprofit to provide rebuilding assistance for underserved homeowners in the wake of natural disasters
- Assisted with operations within multiple departments outside of my role in the field, including warehouse logistics and client services
