Mery Jane Volante

Studied professional baking and pastry at culinary school, acquiring a strong foundation in food safety and regulations. A fast learner with a career-focused mindset, I excel in fast-paced environments. I am highly organized, capable of leading a team to success, while maintaining a fun and energetic atmosphere. I am dedicated to delivering exceptional results and fostering collaboration.

Aspiring pastry professional with

formal training in baking and

pastry arts from culinary school,

currently working as a cashier,

sales associate, and barista in a

bakery environment. Known for

having a strong memory and a

quick ability to learn, contributing

to efficient performance in both

kitchen and customer-facing roles.

Passionate about baking with a

long-term goal of opening a

bakery of my own. Eager to gain

more hands-on experience,

expand technical skills, and grow

within a team that values

creativity, quality, and dedication.

Developed a strong foundation in both the science and art

of baking. Gained hands-on experience working with a

wide range of ingredients and equipment, while learning

key techniques such as proper dough handling, yeast

fermentation, and recipe scaling using baker’s percentage.

The program covered everything from artisan breads and

rich doughs to cakes, icings, cookies, and quick breads.

Explored more advanced areas including puff pastry, pâte

à choux, tarts, creams, custards, and chocolate-based

desserts. In addition to technical skills, I learned the

importance of precision, timing, and creativity in

producing high-quality baked goods and plated desserts.