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Remote Baking Jobs in New York (NOW HIRING)

Bridor USA, Inc.

R&D Baker Tourier Specialist

Port Chester, NY · Remote

$65K - $75K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Through a combination of traditional baking expertise, continuous innovation, and world-class manufacturing, Bridor continues to set the standard for premium frozen bakery products. We are seeking an ...

Bridor USA, Inc.

R&D Baker Tourier Specialist

Stamford, CT · Remote

$65K - $75K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Through a combination of traditional baking expertise, continuous innovation, and world-class manufacturing, Bridor continues to set the standard for premium frozen bakery products. We are seeking an ...

All JobsBaking JobsRemote Baking JobsRemote Baking Jobs in New York

Remote Baking information

See New York salary details

$8

$19

$29

How much do remote baking jobs pay per hour?

As of Aug 14, 2026, the average hourly pay for remote baking in New York is $19.65, according to ZipRecruiter salary data. Most workers in this role earn between $16.30 and $21.59 per hour, depending on experience, location, and employer.

How does a remote baker typically collaborate with clients or team members to ensure quality and timely delivery?

In a remote baking role, collaboration with clients and team members usually happens through digital communication tools such as video calls, project management platforms, and email. Bakers often share recipe updates, production schedules, and quality assurance steps online to ensure everyone is aligned. Regular check-ins and photo or video submissions are common to verify product standards before shipping. This structure requires strong communication skills and self-discipline, but also allows for flexibility and the opportunity to work with diverse clients or teams from different locations.

What is the difference between Remote Baking vs Remote Pastry Chef?

AspectRemote BakingRemote Pastry Chef
CredentialsBasic baking skills, culinary certificationsAdvanced pastry certifications, culinary degrees
Work EnvironmentHome kitchens, online collaborationHome kitchens, specialized pastry tools, online platforms
Industry UsageFood production, online baking classes, recipe developmentPastry design, dessert creation, culinary content
Search & Comparison IntentGeneral baking vs pastry specialization

Remote Baking involves basic to intermediate baking tasks often related to bread, cookies, and simple desserts, suitable for home bakers and online food content creators. Remote Pastry Chef focuses on advanced pastry arts, including intricate desserts and pastry design, requiring specialized skills and certifications. Both roles operate remotely but differ in complexity, tools, and industry focus.

What are the key skills and qualifications needed to thrive as a remote baker?

To thrive as a Remote Baker, you need strong baking skills, recipe development knowledge, and often a culinary degree or relevant certification. Familiarity with virtual collaboration tools, bakery management software, and online sales platforms is typically required. Creativity, attention to detail, and excellent communication skills help you stand out in remote client interactions and team settings. These skills ensure you can consistently produce high-quality baked goods, manage orders efficiently, and maintain strong customer relationships from a distance.

How can I make money baking from home?

Remote baking involves selling baked goods directly to customers through online platforms, social media, or local delivery services. Successful home bakers often build a brand, obtain necessary food permits, and develop a menu to attract customers and generate income.

What is remote baking?

Remote baking refers to the practice of teaching, demonstrating, or coordinating baking activities through online platforms, rather than in a traditional kitchen or bakery setting. Remote bakers may host virtual classes, provide step-by-step video tutorials, or offer consultations for home bakers and businesses. This job leverages technology to connect with clients or students from anywhere in the world, making baking instruction and collaboration more accessible and flexible. It often requires strong communication skills, proficiency in using online tools, and the ability to clearly convey baking techniques remotely.

What are the most commonly searched types of Baking jobs in New York?

The most popular types of Baking jobs in New York are:

What are popular job titles related to Remote Baking jobs in New York?

For Remote Baking jobs in New York, the most frequently searched job titles are:

What job categories do people searching Remote Baking jobs in New York look for?

The top searched job categories for Remote Baking jobs in New York are:

What cities in New York are hiring for Remote Baking jobs?

Cities in New York with the most Remote Baking job openings:

Remote Baking jobs near you
Infographic showing various Remote Baking job openings in New York as of August 2026, with employment types broken down into 89% Full Time, and 11% Part Time. Highlights an 100% Remote job distribution, with an average salary of $40,867 per year, or $19.6 per hour.

R&D Baker Tourier Specialist

Bridor USA, Inc.

Port Chester, NY • Remote

$65K - $75K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 28 days ago

Job description

R&D Baker Tourier Specialist

Location: Bridgeport, Connecticut
Department: Research & Development
Reports To: R&D Director

Lead the Future of Premium Laminated Dough Innovation

Bridor North America is a leader in premium European-style bakery products, supplying some of the most recognized foodservice, retail, and quick-service restaurant brands across North America. Through a combination of traditional baking expertise, continuous innovation, and world-class manufacturing, Bridor continues to set the standard for premium frozen bakery products.

We are seeking an experienced R&D Baker Tourier Specialist to join our Research & Development team at our Frozen Laminated Dough Manufacturing Facility in Bridgeport, Connecticut.

Reporting directly to the R&D Director, this role will play a critical part in developing, improving, and commercializing premium laminated dough products from concept through full-scale production.

This is not a traditional chef position.

We are specifically seeking a bakery and pastry professional with extensive hands-on experience in laminated dough manufacturing and product development. The ideal candidate comes from a commercial bakery, industrial bakery, frozen bakery manufacturer, viennoiserie operation, or bakery R&D environment and possesses deep expertise in croissants, Danish pastries, puff pastry, and other laminated dough products.

Candidates whose backgrounds are primarily in restaurant kitchens, hotels, catering, savory culinary operations, or general chef positions without significant bakery and pastry manufacturing experience will not be considered.

If you are passionate about laminated dough technology, thrive in a manufacturing environment, and want to influence products enjoyed by millions of consumers across North America, we encourage you to apply.

Key ResponsibilitiesProduct Development & Innovation
  • Develop new laminated dough products from concept through commercialization.
  • Improve existing formulations, ingredients, and manufacturing processes to enhance quality, consistency, and efficiency.
  • Research emerging bakery trends, ingredients, technologies, and consumer preferences.
  • Conduct product benchmarking and identify opportunities for innovation and continuous improvement.
  • Evaluate ingredient functionality and recommend improvements to product performance.
Manufacturing Support & Scale-Up
  • Lead and support industrial trials, production testing, and commercialization activities.
  • Collaborate with Operations and Quality teams to successfully transition products from development to commercial production.
  • Optimize formulas and production parameters to improve efficiency and product consistency.
  • Troubleshoot dough performance, process challenges, and product quality issues in a manufacturing environment.
  • Support startup activities, process validation, and continuous improvement initiatives.
Technical Leadership
  • Serve as a subject matter expert for laminated dough technology and manufacturing processes.
  • Apply advanced knowledge of dough development, fermentation, lamination, sheeting, butter incorporation, proofing, and baking.
  • Analyze product performance and recommend corrective actions when necessary.
  • Support training and knowledge sharing across manufacturing and R&D teams.
Cross-Functional Collaboration
  • Work closely with the R&D Director and teams across Operations, Quality Assurance, Purchasing, Marketing, and Finance.
  • Present findings, recommendations, and project updates to internal stakeholders.
  • Support customer presentations, product tastings, and innovation initiatives as needed.
  • Collaborate with Bridor's bakery experts and manufacturing teams across North America.
Documentation & Compliance
  • Maintain accurate product development records, formulas, specifications, and trial reports.
  • Conduct sensory evaluations and product quality assessments.
  • Ensure compliance with food safety, quality, and regulatory requirements.
  • Support adherence to HACCP, GMP, FDA, and USDA standards.
Required QualificationsExperience
  • Minimum 5 years of hands-on experience working with laminated dough products in a commercial or industrial bakery manufacturing environment.
  • Extensive experience producing and developing croissants, Danish pastries, puff pastry, and other laminated dough products.
  • Proven expertise in dough lamination, sheeting, folding, butter incorporation, proofing, baking, and finished product evaluation.
  • Experience supporting product development, industrial trials, manufacturing scale-up, and process optimization initiatives.
  • Demonstrated ability to troubleshoot product and process issues in a production environment.
  • Professional experience within the bakery, pastry, viennoiserie, frozen bakery, or bakery manufacturing industry is required.
Education
  • Diploma or degree from a recognized Baking, Pastry, Culinary Arts, Food Science, or related program.
  • Formal training in baking or pastry arts strongly preferred.
Technical Knowledge
  • Advanced understanding of laminated dough technology and functionality.
  • Strong knowledge of bakery ingredients, dough systems, fermentation, and process controls.
  • Experience working with automated bakery manufacturing equipment and production processes.
  • Knowledge of food safety and quality systems, including HACCP and GMP.
Preferred Qualifications
  • Experience in frozen laminated dough manufacturing.
  • Experience commercializing new products in a large-scale manufacturing environment.
  • Knowledge of FDA and USDA food manufacturing regulations.
  • Experience working within a research and development function.
Working Conditions
  • Based at Bridor's Frozen Laminated Dough Manufacturing Facility in Bridgeport, Connecticut.
  • Primarily day-shift schedule with flexibility to support production trials and operational needs.
  • Periodic travel is required to Bridor manufacturing facilities, bakeries, and innovation centers throughout North America to support product development, commercialization projects, training initiatives, and cross-functional collaboration.
  • Occasional travel to customer locations, supplier facilities, industry events, and technical training sessions may be required.
  • Combination of office, laboratory, and manufacturing plant environments.
Benefits

Bridor offers a comprehensive benefits package designed to support you and your family from day one.

  • Medical, dental, and vision insurance effective on your first day of employment
  • Short-term and long-term disability insurance
  • 401(k) retirement plan with a 6% company match
  • Paid time off (PTO) and paid holidays
  • Career advancement opportunities within Bridor North America
Why Bridor?

At Bridor, innovation begins with craftsmanship. You'll join a team of passionate bakery professionals dedicated to developing world-class bakery products while working for a company that continues to invest in growth, technology, and manufacturing excellence across North America.

This is an opportunity to work alongside some of the industry's leading bakery experts, influence the development of premium products, and help shape the future of laminated dough innovation. If you have the technical expertise, creativity, and passion for bakery excellence, we would love to hear from you.