Hailed as one of the top bakeries in the city, Le Marais Bistro & Bakery is seeking a Pastry Assistant to train and assist in the creation of classic French patisserie, a variety of baked and viennoiserie items, housemade ice creams and sorbets, and plated desserts.
Recently expanded to a bistro, Le Marais, located at 2066 Chestnut Street in San Francisco’s Marina District, began as a small French bakery that relied on artisanal traditions, classic techniques, and a passion for ingredients that are grown locally and responsibly. It has been listed among the best bakeries in San Francisco by Condé Nast Traveler, San Francisco Magazine, Forbes’ Travel, Fodor’s Travel, EaterSF, Tablehopper.com, 7X7, Tasting Table, SF Bay Guardian, Marina Times, and The Wall Street Journal. Emphasizing a more communal approach to food and dining, with space for 50 seats, the lively atmosphere and friendly staff reflects the surrounding neighborhood.
Headed by Executive Pastry Chef Emily Riddell, the bakery offers a selection of classic, elegant entremets, tarts, macarons, panna cotta, and cakes; and for the restaurant, Chef Riddell creates a selection of refined plated desserts and house-made artisan ice creams. Her delicately crafted desserts are filled with farm fresh local fruit and the best chocolates, offering twists on tradition, transporting many customers back to Paris.
Riddell attended Le Cordon Bleu in Paris, and received her Le Grand Diplome, Le Cycle Classic, before returning to Philadelphia to work at Brasserie Perrier as a Pastry Assistant. She advanced to Pastry Sous Chef at George Perrier’s acclaimed Le Bec Fin, where she opened their bakery. Before coming to Le Marais, Riddel worked at The Mildred were she created the dessert menu, and ran the pastry department at Steven Starr Events.
Ideal Assistant Pastry Chef candidates will have a minimum of one year experience, be used to working in a fast paced environment, be creative and experimental with new recipes, and share a passion for working with quality, organic, local produce and ingredients. A background in French pastry techniques and viennoiserie would be advantageous, as well as experience with plated desserts.