Baker

Bakers typically do the following:

Check the quality of baking ingredients
Prepare equipment for baking
Measure and weigh flour and other ingredients
Combine measured ingredients in mixers or blenders
Knead, roll, cut, and shape dough
Place dough in pans, molds, or on sheets
Set oven temperatures
Place and bake items in hot ovens or on grills
Observe color and state of products being baked
Apply glazes, icings, or other toppings

Bakers produce various types and quantities of breads, pastries, and other baked goods sold by grocers, wholesalers, restaurants, and institutional food services. Some bakers create new recipes.

The following are examples of types of bakers:

Commercial bakers commonly work in manufacturing facilities that produce breads and pastries at high speeds. In these facilities, bakers use high-volume mixing machines, ovens, and other equipment to mass-produce standardized baked goods. Commercial bakers often operate large, automated machines, such as commercial mixers, ovens, and conveyors. They must carefully follow instructions for production schedules and recipes.

Retail bakers work primarily in grocery stores and specialty shops, including bakeries. In these settings, they produce smaller quantities of baked goods for people to eat in the shop or for sale as specialty baked goods. Retail bakers may take orders from customers, prepare goods to order, and occasionally serve customers. Although the quantities prepared and sold in these stores are often small, they usually come in a wide variety of flavors and sizes.

Some retail bakers own bakery shops or other types of businesses where they make and sell breads, pastries, pies, cupcakes, and other baked goods. In addition to preparing the baked goods and overseeing the entire baking process, they are also responsible for hiring, training, and supervising their staff. They must budget for and order supplies, set prices, and know how much to produce each day. Most retail bakers are also responsible for cleaning their work area and equipment and unloading supplies.

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Bakers typically have an interest in the Building and Organizing interest areas, according to the Holland Code framework. The Building interest area indicates a focus on working with tools and machines, and making or fixing practical things. The Organizing interest area indicates a focus on working with information and processes to keep things arranged in orderly systems.

If you are not sure whether you have a Building or Organizing interest which might fit with a career as a baker, you can take a career test to measure your interests.

Bakers should also possess the following specific qualities:

Detail oriented. Bakers must closely monitor their products in the oven to keep from burning the goods. They also should have an eye for detail because many pastries and cakes require intricate decorations.

Math skills. Bakers must possess basic math skills, especially knowledge of fractions, in order to precisely mix recipes, weigh ingredients, or adjust the mixes.

Physical stamina. Bakers must stand on their feet for long periods while they prepare dough, monitor baking, or package baked goods.

Physical strength. Bakers must be able to lift and carry heavy bags of flour and other ingredients, which often can weigh up to 50 pounds.

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