Wild Yeast Bakery Cafe Sdn Bhd
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<50 Employees · Food & Beverage
Gambar Wild Yeast Bakery Cafe Sdn Bhd
Egg wash is applied to croissants before baking to give them a glossy, golden-brown finish. This process involves brushing a thin layer of beaten egg (sometimes mixed with milk or water) onto the surface of the dough. The egg wash enhances the croissants' appearance, providing a rich color and slight sheen while also contributing to a delicate, crisp texture. Proper application ensures even browning and an appealing final presentation.
As a Front of House Service Crew member, you will be the face of Halla Holla, ensuring a welcoming and enjoyable experience for our customers. Your role is essential in providing excellent service, maintaining a warm atmosphere, and upholding the quality standards of our place.
As a Cashier Crew member at Halla Holla, you will be responsible for handling transactions efficiently while providing excellent customer service. You play a key role in creating a positive experience for customers by ensuring smooth order processing and assisting with inquiries.
The kitchen crew at Halla Holla is responsible for preparing and assembling sandwiches, maintaining food safety and hygiene standards, ensuring ingredient freshness, and keeping the kitchen clean and organized for smooth operations.
Rolling croissant dough involves gently rolling out chilled, laminated dough into an even rectangle while preserving its delicate butter layers. The dough is then trimmed and cut into precise triangles, ensuring well-defined layers for a crisp, flaky, and buttery croissant.
A barista at Halla Holla is responsible for preparing high-quality coffee and beverages, operating brewing equipment, maintaining cleanliness, providing excellent customer service, and ensuring a smooth café experience.
Our 1st outlet at Damansara Jaya.
Halla Holla's sourdough bread.
Halla Holla's sourdough croissant.
Bakers at Halla Holla start their preparation at 4:30 AM, mixing and shaping dough, baking fresh sourdough bread and pastries, and ensuring all items are ready for the day’s service while maintaining quality and hygiene standards.
Bakers at Halla Holla start their preparation at 4:30 AM, mixing and shaping dough, baking fresh sourdough bread and pastries, and ensuring all items are ready for the day’s service while maintaining quality and hygiene standards.
Halla Holla's sourdough bread.