Bakers

Summary

Bakers produce various types and quantities of breads.

Quick Facts: Bakers
2010 Median Pay	$23,450 per year $11.27 per hour
Entry-Level Education	Less than high school
Work Experience in a Related Occupation	None
On-the-job Training	Long-term on-the-job training
Number of Jobs, 2010	149,800
Job Outlook, 2010-20	2% (Little or no change)
Employment Change, 2010-20	3,500

What Bakers Do

Bakers mix and bake ingredients according to recipes to make a variety of breads, pastries, and other baked goods.

Work Environment

Most bakers work in bakeries, grocery stores, and restaurants. Some, however, work in manufacturing facilities that produce breads and pastries in large quantities. The majority of bakers work full time, and their shifts often include early mornings, late evenings, weekends, and holidays.

How to Become a Baker

Although long-term on-the-job training is the most common path to becoming a baker, some start their careers through an apprenticeship program or by attending a technical or culinary school. No formal education is required.

Pay

The median annual wage of bakers was $23,450 in May 2010.

Job Outlook

Employment of bakers is expected to experience little or no change from 2010 to 2020. Highly skilled bakers with years of experience should have the best job opportunities because of the time it takes to learn to make these products and the growing demand for specialty baked products.

Similar Occupations

Compare the job duties, education, job growth, and pay of bakers with similar occupations.

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Contacts for More Information

Learn more about bakers by contacting these additional resources.

What Bakers Do About this section

Bakers prepare various types of baked goods and apply icing.

Bakers mix and bake ingredients according to recipes to make a variety of breads, pastries, and other baked goods.

Duties

Bakers typically do the following:

• Check the quality of 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 using spatulas or brushes

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

The following are types of bakers:

Commercial bakers are commonly employed in manufacturing facilities that produce breads and pastries. In these manufacturing 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 follow daily instructions for production schedules and recipes, and also may develop new 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 baked goods to order, and serve customers. Although the quantities prepared and sold in these stores are often small, they often 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, and other baked goods. In addition to preparing the baked goods and overseeing the entire baking process, these workers are also responsible for hiring, training, and supervising their staff.  They must also budget for supplies, set prices, and know how much to produce each day.

Work Environment About this section

Bakers stand for hours preparing dough for baking.

Bakers held about 149,800 jobs in 2010. The majority worked full time for private companies, and about 28 percent worked part time.

Industries employing the largest numbers of bakers in 2010 were as follows:

Most bakers work in bakeries, grocery stores, and restaurants. Some, however, work in manufacturing facilities that distribute breads and pastries through established wholesale and retail outlets, mail order, or manufacturer’s outlets.

Bakeries are often hot and noisy. The work can be stressful because bakers often work under strict deadlines and critical, time-sensitive baking requirements.

Work Schedules 

Although most bakers work full time, about 28 percent work part time.

Grocery stores and restaurants, which employ more than half of all bakers, often schedule bakers to work early mornings, late evenings, weekends, and holidays. Because these establishments sell freshly baked goods throughout the day, bakers often are required to work in shifts.

Bakers who work in commercial bakeries that bake continuously may have to work late evenings and weekends.   

Injuries

The rate of injuries and illnesses for bakers is higher than the average for all occupations.  Although their work is generally safe, bakers occasionally suffer from back strains caused by repetitive lifting or moving heavy bags of flour or other packages. Other hazards include cuts, scrapes, and burns from hot ovens.

How to Become a Baker About this section

On-the-job training is the most common method of learning for bakers.

Although long-term on-the-job training is the most common path, some bakers start their careers through an apprenticeship program or by attending a technical or culinary school. No formal education is required.

Education and Training

Bakers in specialty bakery shops and grocery stores often start as apprentices and learn the basics of baking, icing, and decorating. Most apprentices and trainees study topics such as nutrition, safe food handling, and basic baking. Many apprentice bakers participate in correspondence study and may work toward a certificate in baking.

In manufacturing facilities, commercial bakers must learn how to operate and maintain the industrial mixing and blending machines used to produce baked goods.

Bakers need to learn how to combine ingredients and how ingredients are affected by heat. They also need to learn how to operate various types of equipment used in the production process.

If running a small business, bakers need to know how to operate a business.

All bakers must follow government sanitation and health regulations.    

Work Experience

Some bakers learn their skills through work experience related to baking. For example, they may start as a baker’s assistant and progress into a full-fledged baker as they learn baking techniques. 

Certification

Bakers have the option of getting certification through the Retail Bakers of America. Although not required, certification can show that a baker has the skills and knowledge to work at a retail baking establishment.

The Retail Bakers of America offers certification in four levels of competence, with a focus on several specialties, including baking sanitation, management, retail sales, and staff training. Those who wish to become certified must satisfy a combination of education and experience requirements before taking an exam.

The education and experience requirements vary by the level of certification desired. For example, a certified journey baker requires no formal education but must have at least 1 year of work experience. A certified baker must have 4 years of work experience, and a certified master baker must have 8 years of work experience, 30 hours of sanitation course work, and 30 hours of professional development training.

Important Qualities

Arithmetic skills. All bakers should have basic knowledge of arithmetic, especially fractions, to precisely mix formulas, weigh ingredients, or make adjustments to the mixes.

Communication skills. Bakers must often consult with other workers involved in the baking process, such as dough mixers, so they can adjust baking temperatures accordingly.

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

Stamina. Most bakers must be able to work on their feet for long periods while kneading dough and lifting heavy items.

Pay About this section

The median annual wage of bakers was $23,450 in May 2010. The median wage is the wage at which half the workers in an occupation earned more than that amount and half earned less.  The lowest 10 percent earned less than $16,910, and the top 10 percent earned more than $37,320.

In May 2010, median annual wages in industries employing the largest numbers of bakers were as follows:

Although most bakers work full time, about 28 percent work time.

Grocery stores and restaurants, which employ more than half of all bakers, often schedule bakers to work early mornings, late evenings, weekends, and holidays. Because these establishments sell freshly baked goods throughout the day, bakers often work in shifts. 

Bakers who work in commercial bakeries where baking is done on continuous basis may have to work late evenings and weekends.

Job Outlook About this section

Employment of bakers is expected to experience little or no change from 2010 to 2020. As the nation’s population grows, people will continue to demand more baked goods to eat at home or to eat at grocery stores, bakeries, and restaurants.

However, manufacturing facilities are increasingly using more automated and computerized production processes, which reduce the need for bakers. As a result, employment growth of bakers is expected to be limited.  

Job Prospects 

Highly skilled, experienced bakers should have the best job opportunities because of the growing demand for specialty products that require years of baking experience.

Contacts for More Information About this section

For information about job opportunities, contact local employers and local offices of the state employment service.

For information on certification programs, visit

Retail Bakers of America