server

pastry cook

cuisinier

barista

serveur

Duc de Lorraine

Working as a pastry cook at Duc De Lorraine has been one of the most rewarding experiences of my career. This renowned bistro pastry shop in Montreal is not just a place to work; it’s a place to learn, grow, and thrive in the world of pastry arts.
The training I received at Duc De Lorraine was nothing short of exceptional. From day one, I was immersed in a hands-on learning environment where I was guided by some of the most skilled pastry chefs in the industry. The training program is thorough, covering everything from mastering classic techniques to experimenting with modern pastry innovations. The leadership team is incredibly supportive, always willing to share their knowledge and provide constructive feedback that has helped me hone my craft and build confidence in my skills.
As a pastry cook at Duc De Lorraine, my work is both diverse and engaging. Every day presents new opportunities to create and perfect a wide range of pastries, from traditional French classics to seasonal specialties. My responsibilities include everything from preparing doughs and fillings to assembling and decorating the final products, ensuring that each pastry meets the high standards of quality and presentation that Duc De Lorraine is known for. This variety keeps my work exciting and allows me to continuously develop my expertise in different areas of pastry making.
One of the things I appreciate most about working at Duc De Lorraine is the collaborative and creative environment. The kitchen is a place where ideas are encouraged, and teamwork is at the heart of everything we do. Whether it’s brainstorming new menu items or refining existing recipes, there’s a sense of camaraderie and mutual respect that makes working here a truly enjoyable experience. The open exchange of ideas and the encouragement to experiment has been instrumental in helping me grow as a pastry cook.
Duc De Lorraine’s commitment to excellence is evident in every aspect of the operation. The focus on using high-quality ingredients, maintaining strict hygiene standards, and perfecting every detail of the pastries we create is something that resonates deeply with me. It’s incredibly fulfilling to be part of a team that shares my passion for delivering top-notch products to our customers, and I take great pride in contributing to the bistro’s reputation for excellence.
Working at Duc De Lorraine has provided me with numerous opportunities for professional growth. The bistro is dedicated to fostering talent from within, offering continuous learning opportunities and encouraging employees to take on new challenges. This commitment to development has allowed me to expand my skill set, take on more responsibilities, and truly grow in my role as a pastry cook.
Duc De Lorraine is not just a place to work; it’s a place to build a career. The exceptional training, diverse responsibilities, and supportive environment make it an ideal workplace for anyone passionate about the art of pastry. I am grateful for the opportunity to be part of such a talented and dedicated team, and I look forward to continuing my journey here, creating delicious pastries and contributing to the success of this remarkable bistro.


Working at Duc de Lorraine in Montreal has been an absolute dream. This place is not just a spot to whip up amazing pastries; it's also a hub where you get to celebrate passion, skill, and teamwork every single day.

The crew at Duc de Lorraine is one of the most enthusiastic and talented groups I've ever had the pleasure of working with. Each person brings their own special touch and know-how, making the place feel lively and inspiring. The kitchen is always buzzing with new ideas, and everyone's encouraged to try new things and get creative. It's super fun to work with such skilled folks who really love making pastries.

The bosses at Duc de Lorraine create a positive and supportive work vibe. They're not just great at what they do; they're also really invested in making sure everyone's happy and successful. They're always open for a chat, ready to teach, and always give helpful advice and a pat on the back.

What really sets Duc de Lorraine apart is its dedication to making pastries perfect. The place is all about getting every pastry just right, from the tried-and-true to the more daring new flavors. The attention to detail and focus on quality really impress me. It's super rewarding to be part of a team that takes such pride in their work and aims for the best every day.

There are plenty of chances to grow at Duc de Lorraine. Whether you want to learn new skills, play around with flavors, or take on more responsibility, there's always a way to get better and more involved. The place really supports your career growth, and I've been able to expand my abilities in ways I never thought possible. It's a place where hard work and talent are recognized and rewarded.

The vibe at Duc de Lorraine is warm, inviting, and full of life. It's a place where customers feel right at home, and the team feels appreciated. The positive energy is infectious, making every day a blast. Whether it's the lively jokes in the kitchen or the smiles from happy customers, there's a real sense of joy that fills the place.

Finding a good balance between work and personal life is easy at Duc de Lorraine. The management really gets how important it is to take care of yourself and makes sure everyone's schedules are fair and flexible. This thoughtful approach helps everyone find a good balance between work and play, making my time here even more enjoyable.

In short, Duc de Lorraine is more than just a job—it's a place to really thrive. The passionate team, caring leadership, focus on quality, and chances to grow make it an amazing place to work. I'm super grateful to be part of such a lively and talented group, and I can't wait to see what the future holds at this awesome bistro.

Duc de Lorraine is one of the most awful places you could ever work at. When you visit the restaurant with your friends and family, you might get tricked by the outward appearance that Duc de Lorraine conveys, however, let me tell you that what is happening behind the closed doors is very different. You just passed your interview? You've been told you would get a training for the first two days? Well, that's a lie! You will be expected to know how to do everything from day 1, and don't try to ask the managers to help you, they will make you feel like you're inferior and useless. Moreover, don't be surprised if you get yelled at every two seconds for the most useless things, this is just how the managers like to communicate! Your feelings? They don't care about them! You will literally get yelled at in front of customers, even when you haven't done anything wrong. By two weeks, my anxiety reached the roof because of the managers ! Even though the other employees are nice and very helpful, this does not compensate as most people end up quitting asap. I could criticize this place for hours and hours, however all I can tell you is that you could definitely find another job, where you will be way more respected! 

Working at Duc De Lorraine has been a great experience for me as a cook. I've felt supported and valued right from the start. The bistro values creativity and food passion, which I love every day.

The kitchen is a place where we work together and learn. The bosses and senior chefs welcome new ideas and encourage us to try new recipes and techniques. This openness has helped me improve my skills, especially in French pastry, which is a big part of what we offer.

What I enjoy most about Duc De Lorraine is our dedication to excellence. We all aim to give our customers the best experience, which creates a positive and motivating work environment. It's a place where hard work is appreciated, and everyone's contribution is important to our success.

The bistro's location in Montreal makes it even more special. Being in such a historic and loved place in the city makes my job more rewarding. The customers we serve are diverse and grateful, which makes the long hours and hard work worth it.

In short, Duc De Lorraine is more than just a job; it's a community where I've grown, improved, and taken pride in what we do together. I'm thankful to be part of such an amazing team and look forward to continuing to grow and succeed here.

Working at Duc De Lorraine has been an incredible experience that has exceeded my expectations in every way. The team is a close-knit group of passionate professionals who genuinely care about their craft. The environment is both supportive and inspiring, with an emphasis on creativity and precision. I've had the opportunity to learn from some of the best , and the skills I've gained here are invaluable.

The bistro itself is a cornerstone of Montreal's culinary scene, known for its exquisite pastries and charming atmosphere. There's a deep sense of pride in being part of a place with such a rich history and a stellar reputation. Every day, I look forward to contributing to the creation of beautiful and delicious products that delight our customers.

Whether it's perfecting classic French pastries or experimenting with innovative new flavors, Duc De Lorraine is a place where passion for pastry truly comes to life. I couldn't ask for a better environment to grow as a pastry cook, and I highly recommend it to anyone looking to advance their career in this field.

This establishment offers a warm and welcoming work environment, with an exceptional team of staff. The management is particularly commendable for its professionalism and efficiency. The quality of Danish pastries and bread is outstanding, with each item meticulously crafted in large quantities. The operating hours are convenient, and the colleagues are pleasant to work with. Customers consistently provide positive feedback, contributing to an overall satisfactory experience. The training program is comprehensive, ensuring that new employees quickly become comfortable with their roles. As a student, I found that my French language skills were significantly enhanced through interactions with coworkers and clients. Additionally, I acquired the ability to prepare cocktails and pay close attention to detail. Managers are highly observant, gaining valuable insights into the temperature of beverages and various techniques.

I worked as a busgirl one summer, and was promoted to server after two months. I worked some shifts in the pastry side of the restaurant, selling beautiful cakes. During the rush, it can be stressful - but I learnt a lot that would help me improve other parts of my life. Since then I have moved onto another company closer to my home, and I use all the experience I gained in customer service, and attention to detail. There is a lot of passion at Duc de Lorraine, its a Montreal landmark - the owner wants every experience to be as close to perfect. The staff are always willing to help in one department if there is a sudden rush, all the restaurant staff will come help with customers in the pastry side and vice versa. The owner has no problem even support the bus staff - many times carrying heavy trays to help us. I learnt a lot, it was stressful at times with the sudden rush (there is a tour bus stop outside of the location). 

Every day is an exciting adventure!

Working at Duc de Lorraine is an extremely enriching experience within a human-sized company.

The team places great trust in me by entrusting me with varied and stimulating missions.

The company encourages creativity, initiative and offers significant freedom in the development of ideas, thus fostering an environment conducive to personal and professional development, while adopting an innovative vision. Additionally, managers truly listen to ideas and suggestions, creating a company culture where every voice counts.

The accessibility of the site, whether by public transport or by car, is an additional advantage which facilitates travel.

I recommend Le Duc de Lorraine to anyone looking to progress in the dynamic field of catering and pastry, within a passionate and talented team.

I thoroughly enjoyed my time at the company. I had the freedom to choose what hours I work, which was perfect for myself. My coworkers were some of the best people in the world. They were fantastic to be around, and always helpful and supportive. Ultimately working in that store was great because I got to learn the art of espresso. The manager of the store was alright. Sure, they delegate tasks an awful lot but its nice being in that work environment. The job itself is very beneficial, gaining product knowledge, getting to know regulars. Started as a part time (as most do)  - means opportunities are always there. Paywise you started at normal rates but do not have as many benefits as other companies, staff discount is 20% and a good commission system once you have worked there a while.

A conventional workday is marked by alternating periods of high energy and moments of rest. The work environment is remarkable, which is a primary reason for my enjoyment in this position.

Throughout my time here, I have gained a deeper understanding of the importance of hard work and the need for fair compensation for my efforts.

The management team is very approachable, and employees have the chance to converse with the owners if they wish. Despite our varied backgrounds, there is a strong sense of camaraderie among colleagues, and the workplace is inclusive and supportive of the LGBT community. The most difficult aspect of the job is working during meal times, while the most rewarding part is the fair and understanding nature of the owners and management.

Top Job Titles	Average salary
Server 8 salaries reported	$21.25 per hour
Pastry cook 8 salaries reported	$20.75 per hour
Cuisinier 2 salaries reported	$23.50 per hour
Barista 5 salaries reported	$27.50 per hour
Serveur 1 salary reported	$32.50 per hour

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