Ok, maybe it's just me, but that they offered you a job after an extern ship is a strong plus in my book.
Also, there is a big thing about dues paying. If you took the job at the bakery, most of what you do is going to be doing is making cookie and tart doughs. You're new and starting at the bottom. So you have to do the tasks that come with the bottom. I had/have this same attitude problem.
PS Gail Gand, the pastry exec big shot out Chicago at Tru, with her own line of books and tv show, still makes a lot of cookie and tart dough.
Don't poo poo ordering in. It's a neccessity some of the time. Let me give you an example from my career.
Used to work at a banquet facility with an attached restaurant and bar. We employed a full time pastry guy and detailed one of the roundsmen to help him out part time as needed. His general duties consisted of making rolls*, making banquet desserts, making sweet trays for the banquets and brunch, and several ala carte desserts for the restaurant.
At the time, dessert sales at the restaurant were slow, so about 50% of the dessert menu was shopped out. This gave us better waste control. I could order 5 port of Opera Cake, and 7 portions of Swiss Berry Roulade, instead of detailing it to the pastry guy who'd have to say, make a 20 port batch each for it to be economical with his time.
Around the same time, we were entering the fall and winter holiday season. One of the things we did is choose our signature for the season and arrange purchasing with a bakery. This time we choose a chocolate and raspberry cheesecake. Fairly high quality. We sold ~2000 cheese cakes in the December period alone. There is no way we could have kept up with that level of production if we produced all that in house. We just didn't have the space or the equipment. We had a similar decision to face with the pumpkin and pecan pie we sold for thanksgiving.
My advice to you is, if you get offers for both jobs, see if you can work one of them part time. Work them both. you're young, so it shouldn't be a problem, and we all need more money.
*He'd put a blob of dough into the daisy cutter, cut, then dump it onto the sheet pan, proof and bake. It gave a nice round loaf of pull apart rolls.