baker

barista

cake decorator

sandwich maker

retail sales associate

Paris Baguette

I only worked at Paris Baguette for two months and there were a lot of reasons that built up that made me want to quit. First of all, it was very understaffed. Paris Baguette is incredibly fast-paced and there were a lot of things that needed to be done, so the shift leads threw all the groundwork and other responsibilities to us trainees while they stood at the cashier and bossed us around. 

When it was my third week of working there, I was occupied with cleaning the coffee pots (you need to be constantly doing something or you will get yelled at). A shift lead, who was on her phone and socializing with the other workers, told me to clean up a coffee spill by the self-serve counter even though I was already busy. I had to tell her to clean it herself because she wasn't doing anything. The management was alright, but it was leadership that they lacked. It felt like I was a mule and the shift leads were dictators rather than leaders who were supposed to encourage growth. If you're a trainee, you're expected to do 5 different things at once, including bathroom checks. Paris Baguette has very high standards for their employees and if you don't reach those standards you'll be valued less. You WILL get yelled at if you don't work fast and efficiently. Then they'll yell at you if you missed a spot when cleaning? 

Another scenario was when my co-worker was dating the gift items during her morning shift. This usually takes a while, around an hour and a half. She dated some of the items wrong and had to re-do them, but the shift lead kept pressuring her to work faster and bossing her around to the point she triggered the co-worker's anxiety and began to cry.

Going back to how understaffed this place is, my co-worker was busy bagging pastries as well as shaved ice. She tried to speak up how she couldn't do it on her own and asked for help, but the shift lead told her she was complaining too much and made it into a competition of who was stressing out more. Why was that necessary?

ANOTHER coworker also requested to learn how to make iced and cold drinks, so you know, she could be helpful. The shift lead ended up making an ultimatum with her and manipulated her into staying longer or else he won't teach her drinks. He had no right to do that, but still pressured her into working at PB longer just to teach DRINKS! 

Secondly, this particular location lacked air conditioning. It might sound trivial, but the stuffy and dry environment caused a coworker of mine to get a nosebleed, and I've almost fainted at least two times working here because air circulation was absent. If you have never seen a Paris Baguette uniform, you're required to wear a beret that really warms up your head, so that didn't help very much either.

I guess I've learned to be more diligent and really pay attention to details working here. I don't regret working for Paris Baguette as I feel I've become a stronger person, but I don't regret quitting either. One of the best decisions I've made in my life. It's an okay job for experience in working with food, but if there are other options out there don't work here.

I got a job interview at Paris Baguette & was very excited about the opportunity. The interview was about 5-10 minutes, and after the interview, I got a call about 10-20 minutes later on my way back home offering me the position. I was so excited to start & they wanted me to start Sunday. Which was about 2 days after my interview. I got to work about 20 minutes early my first day around 4:30 am. I always work my best & my hardest. The whole day I didn’t feel like anyone was really interested in helping me out, I did the best I could, and I thought I did a wonderful job for what they told me to do. I decorated cakes, made desserts & organized the freezer. I was super interested in learning more and making a career out of decorating cakes & desserts. Like I stated previously no one seemed like they wanted to help me and show me how to do ANYTHING. 
I worked there for about 3 days & had a pretty bad experience, everyone was rude & again not interested in talking or helping out. I was very uncomfortable & felt left out and confused. I did the best I could and worked my hardest. I thought I did a great job for the time I was there and all the cakes I decorated looked EXACTLY like the photos. If I could insert photos I would. After about 3 days of working there it was Thanksgiving day, as I was getting ready for Thanksgiving dinner with my family I got a text from Paris Baguette informing me they were terminating my position. I was extremely upset. I had been looking for a job for quite a while and I was so excited to have a job in this field. I was determined that even though I wasn’t haven’t the best experience there, I would work my hardest & try to make better connections with the employers there and to excel in my work. So with that being said it completely ruined my thanksgiving day I was extremely upset the rest of the day. I tried calling them as soon as I got the text and no one responded. I was confused & just wanted an explanation on why I got fired ? They informed me that they didn’t have to give me a reason and that was that. They were extremely rude and said I could come pick of my check in a few days. A few days pasted and I went to pick up my check, I was suppose to meet Sunnie, at the shop at a certain time and I was there 10 minutes early. I walked in and explained who I was and said I was waiting for Sunnie to pick up my check. When I talked to the employee at the front of the shop he greeted me with “ who are you again?” And I informed him that I had worked with him the last 3 DAYS, he had no idea who I was. Anyway, I sat down and waited for Sunnie for another 30 minutes, she was very late. I called her and she told me she would be there in 15 minutes so I waited almost a total of an hour for her. When she finally got there, she was rude and handed me my check and I asked again, “why was I fired? Is there anything I could do to change so I can better my work experience somewhere else?” And she said “ I don’t have to disclose that to you” so I just took my check and left. This was a terrible work experience for me and was extremely disappointing. 

I was a part-time worker at Front of House (barista/cashier) at Paris Baguette Bridgewater location.
Training periods for new staff is poorly managed; basically they force the new staff right into the job, most of the time without any introduction. There are no designated trainers for the new staff; the current staff will just help you out but is poorly managed. 
My assistant manager (who unfortunately quit) said I was doing an amazing job. However, the owners said I gossiped too much, would stand around do nothing, and was overall doing a bad job. I was always running around restocking, taking inventory, would help the bakers and cake decorators if they needed, handling customer service, drinks and register, and making sure the store was clean and restocked. Though they can see I am doing my job, they still complained saying it wasn't enough or that I was doing nothing. I never gossiped, yet they say that I was the person who started the gossip; when in fact it was themselves (the owners). The owners themselves ask each staff about various things and spread that to other staff (meaning they start and spread the gossip, but blame it on others).
As for the pay, they never give raises, even though you may be one of the hardest workers.
Hours, they start off by giving you a lot, but drastically will decrease. I was getting 32-35 hours a week and suddenly went down to 15-20 hours. I did ask for more countless times, but they claimed they gave me more hours, but instead they were giving me less. They gave hours to their favorite workers, who in my eyes were doing a lot less work then I was doing, and some of them were new staff members. 
If you need specific days off, they make you schedule it at least 1 month in advance, as they put about 2-3 weeks worth of schedule out, sometimes a whole month worth of schedules. There is no specific day for when the schedules will be posted, it is random (poorly managed). Also they may edit the posted schedules (without discussing the change with you), therefore you have to always check the schedules in case your hours change.
As for calling out, even if you have a family emergency, they would be annoyed and mad that you're calling out because of a family emergency or any other reasons. They also will not schedule someone to cover for you, which leads to 1 person opening or 1 person closing; which is stressful for that person as closing the entire store alone is difficult and very stressful (I did this before and wanted to cry because I had no help, not even from the owners).  
Also the owners will fight with their staff and doesn't know how to treat their staff. They always claim that they are right and the staff is wrong and end the argument that they are doing everything for their business. They will also text you until 1am about things that are most of the time irrelevant to you.
I highly recommend not working here, it is unfortunately not worth it. They don't pay enough nor give you the hours you want, especially if you need to pay bills and/or pay for college.

If you want to apply to this godforsaken company, apply to a store that’s already established. I had to drive an hour and back to and from a location to train at bc I applied to a brand new store that wasn’t even finished being built yet and I was not being compensated for the mileage during that month. 

Management was severely all over the place. Most of the managers will be there for the morning shifts with all the other baristas and kitchen staff. Apparently I was the closing manager (I explained too many times that I had open availability) and I was always stuck with ONE barista starting at 2:00pm 5 days a week, including weekends. Mind you, there’s always like 5-6 people in the morning shift! 

Management also expected me to have the store all stocked up, cleaned, and perfect by the time my barista and I clocked out. But it was nearly impossible since it was ALWAYS the 2 of us. And the morning staff would ALWAYS leave huge messes for me and my poor barista to clean up afterwards. 

Corporate always complained about labor overtime but still kept piling more and more work on me, WITH NO EXTRA PAY, and still expected me and the one barista to get out on time. 

When it came to breaks, since it was always me and one barista, most of the time we’d have to stay at the store alone while the other was on break. I would be trying to clean and customers will start lining up, therefore delaying me to clean bc it was just me when my barista was on break, thus delaying our pre-closing tasks further and further. 

On top of that, my store was open 10+ hours everyday. We held pastries with cream and fruit all day long until the very end of the day and customers kept complaining to me how it’s not fresh like it was my problem!

Also we ran out of popular items after 4pm and we were open for another 7 hours and so many customers complained to me how we don’t have their favorite pastries by the time they get out of work like, again, IT WAS MY PROBLEM. THE MANAGERS ARE IN CHARGE OF HOW MUCH PRODUCT WAS BEING PRODUCED,NOT THE BARISTAS NOR THE TEAM LEADERS OF THE STORE. 

There was no efficiency, no structure, nothing. The only good things about this job were the cool co-workers and amazing assistant managers. 

Turnover rate of employees was awful as well. One week you see a new person, the next week, they’re gone. Training new people almost every single week was just exhausting. (Managers didn’t help train btw). 

I’ve expressed my concerns time and time again, and always heard “it’s gonna get better! Don’t worry!” Well, there’s only so much a person can wait. 

After 8 months, I dipped. Very disappointed with this company and its values. They don’t care about anything but the money and the ratings they get on Google. I was really looking forward to growing with the company, but all the nonsense and stress I was put through with no extra support and no pay increase was an easy GOODBYE. 



Specifically for the Franchise location in Garden Grove, CA.

The manager/owners of this location are amazing people. They are very kind and understanding, albeit a bit too much in some instances. Even if you get hired for FOH, if you get interested in learning how to decorate cakes and pastries, the managers will be completely open to you learning from the head baker and caker. 

I felt that I had learned many skill sets during my year at Paris Baguette. For the most part, your schedule is based on availability and split in two different shifts per day. I did get all the hours that I wanted, so it was great. 

I felt that I was definitely getting paid for what I contributed to the job. The job was insightful in learning certain marketing, management, and interpersonal skills. I feel that I had improved both as a worker and a person through this job. There is definitely a chance of learning business skills through this specific Paris Baguette location. It was really interesting learning the business aspect of the job. I especially enjoyed working with coffee and displaying the pastries in the mornings. They really make you appreciate the fine details that go into Paris Baguette. 

At the time that I worked here, the main aspects that I found frustrating was the lack of work ethics and team mentality. Even when some instances where team members and shift leads were meeting the standards set or breaking rules were brought up to management, there were no repercussions. Unfortunately, quite a few of the workers here were unprofessional on during my stay at PB, both FOH and BOH. Gossiping and drama happened constantly here, at least while I worked. I just wish that people were pulling their own weights while I was working here. I felt like other workers were forced to pick up some team members’ slack, which sucked.

I still feel really sad about how I felt about working here around the time that I had left. I really loved every aspect of the job in the beginning and was really happy. However, around the last few months of my stay here, I felt really negative towards the job and was constantly miserable, which affected the way I viewed the job. Although there were these negative aspects about the job, I loved working here for the most part. There are many positive aspects of the job that I enjoyed.

At Paris Baguette bakery, I worked as a bakery prepper for 5 months as full time employee. On average, I worked 30 hours per week, 5 days. For my former bakery,Fridays and Saturdays were the busiest (would do at least 7 hours shift). The rest of my days would be 4-6 hours. The job becomes repetitive after 2 weeks  of working. I learned how to efficiently prep high volumes of frozen pastry dough onto trays and manage myself my own work time. The managers are  lais·sez-faire; you are given a set list to finish at the end of your shift. Managers do not care if you take a break. It was frown upon to take breaks even if you worked 8+ hours! The workplace felt like a school project; some people know what they are contributing and working hard(the competent ones) and others don't (they were related to the owners in some ways). There was a nepotism bias throughout the air. As for the hardest parts of the job, going to the back freezer (-2 degrees F/ -18 degrees C) for 10+ minutes to get boxes full of frozen dough and avoiding some toxic coworkers, related to the owners. The only good part of this job were the coworkers I vibed with. 

Overall, I wouldn't recommend this place to work. It was too unprofessional and the expectations are too high for what get paid for; Eg: you were expected to prep 800+ pastries in 8.5 hours, restock the ingredients and supplies for the next day, clean up your own dirty dishes, bake the sliced bread loaves, clean your floor, take out your trash at the end of the shift, no breaks (frowned upon by managers). In addition, the management was bad. The managers were hands offs; employees had to basically fend for themselves with the store expectations in their stations.  The work culture was divided into competents vs. Toxic employees (mostly related to the owners). One couldn't say about the work toxicity because of nepotism. The only good thing would be some coworkers you vibe with because they were the competent ones.

Need to stay focused and sometimes multitasking to get things done. Also, need to be careful especially when working at Paris Baguette. Management is great in its own way because people at headquarters come regularly to make sure we have the updates of the promotion of the products and drinks. 
The workplace culture for Paris Baguette is about 100% KOREAN style considering the name of the place. Mostly about 90% of the customers are all Korean and they assume the employees are all fluent in Korean. But they should know that not all of the employees at the Paris Baguette I work at isn't Korean.
The hardest part of this job would be the hours and the customers. And usually, they tell the customer that they don't understand Korean in English and some customers understand and speak English but other customers ignore that and keep on speaking Korean.When I am receiving drink orders, I repeat their order twice to make sure their order of drinks is right. Then the costumers said they didn't order this drink when they did and told me I was lying and told them I asked you two times if the order was correct. Also, When we receive phone calls from customers most of them are understanding some are not.Since they know that Paris Baguette is a Korean franchising company they always speak Korean even though we are in the United States of America then you should speak English but they don't and not all of my coworkers speak and understand Korean so it is hard for them and always has to pass the phone off to someone who understands and speaks Korean even though there are currently now many fluent Korean speakers at the Paris Baguette I work at.
The most enjoyable part of the job is my coworkers they give a somewhat releasing and fun experience to the job. Also, the discount as well but not as much as being and enjoying with my amazing coworkers.

The actual work at hand is very simple, it's the type of basic minimum wage food service job anyone with at least the brain capacity of a high schooler can manage without issue. I will say though that I had a pretty poor training experience - on day one my manager at the time left me to open alone, and later had a woefully inexperienced employee who could've benefited from extensive training himself "train" me. But everything is very organized and easy to understand so I caught on quickly. Would recommend if you're a fast learner.
 Working only becomes difficult once it starts to get busy, which it often does. At my location in particular, we're this teeny tiny storefront working with only one blender and two espresso machines and only one or two people working at a time. So you can imagine that a line of rude customers and piling drink orders makes for a pretty stressful work environment. But if you're like me and aren't too bothered by a heavy workload then it's not too bad.
 I've been told that the one upside of this job is the coworkers, but in my experience they're all catty people who manage to be incompetent at a job this simple that prefer to blame upper management for every single problem instead of taking any responsibility for themselves. The problem is that it's hard to find replacements for problematic workers because given the fact that shifts are long, benefits are nonexistent, and pay is the bare minimum, who exactly is trying to work here? At best you get a 15% employee discount on products, you're not even really allowed to take pastries for free. Free drinks during shifts are allowed, though. Maybe that's the one benefit. 
Paychecks often arrive 1-3 days late.

I was promised a free pastry item every shift when i started working but as i started they told me thats no longer the company policy so thats one promise broke. Managers don't care about employees they will sit on their phone and make everyone else do all the grunt work. Abusive and borderline racist, They forced me to pay out of my pocket for a mistake with the cash register even though the customer paid in cash and the money was in there I still ended up paying 20 dollars. By the way in the state of California making employees pay for transaction mistakes is illegal and against labor law but they have lied to all their employees saying it's company policy and they're allowed to do it. Losing money in accidents is called the cost of doing business but they will do anything underhanded to make a buck. I got angry texts from shift leads telling me to hurry up while I'm out back taking out the trash which no one else really did during my shift. They lied to me about how long my breaks were. I was told I get a 10 minute shift for working over 5 hours but it took them 4 MONTHS to tell me I actually get a 30 minute shift for working over 5 hours. Employee turn over is high because no one wants to stick around a company where the shift leads are paid minimum wage the same amount as new hires. Not only that when I was having health issues and told my manager she responded by telling me she would no longer schedule me and told everyone else that I was simply taking a break even though it wasn't true. The company culture there is toxic and expects you to do everything perfectly or if you don't they'll speak behind your back in Korean and say nasty things about you. Worst Company I've worked for, Do not apply find a job somewhere else.

From the start of this job, the ownership and management of the store was disorganized, unprofessional, and based on favoritism. As a Front of the House member, I had a wide variety of tasks, including using the register, making drinks, and keeping the storefront clean and well-stocked, which kept me busy. I enjoyed working with my team members and made some close friends. However, the petty and unprofessional management caused several of them to leave, and under hostile conditions. I was severely underpaid considering the amount of work I was expected to do on the day to day, and none of the work I did was appreciated. I only received criticisms for small errors that were irrelevant to the job. Managers would contact employees at inappropriate times (often late at night), change schedules erratically and without warning, and send several long group texts complaining about minor "problems" instead of discussing issues in person. Additionally, the back of house was not kept up to standards. Mold was growing on storage lids, there was very little space for bakers, cake decorators, and sandwich makers to work, and the sanitation area was constantly filthy and not running properly. At one point, the freezer broke and was left unfixed for several days; the higher temperatures melted/defrosted the products, risking food safety. Overall, I'm extremely disappointed as Paris Baguette was always one of my favorite places to grab dessert. I loved its aesthetic and its variety of products with French and Korean flair. However, I don't think I would ever work in one of their stores again after this experience.

Top Job Titles	Average Salary
Baker 122 salaries reported	$18.40 per hour
Barista 76 salaries reported	$16.01 per hour
Cake decorator 66 salaries reported	$17.99 per hour
Sandwich maker 37 salaries reported	$16.46 per hour
Retail sales associate 67 salaries reported	$16.39 per hour

Working at Paris Baguette: Company Overview and Reviews

Paris Baguette

Paris Baguette Ratings

Popular jobs at Paris Baguette

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected