Most bakers work full time, although part-time work is common. To reduce risk of injury, bakers often wear back supports and heat-resistant aprons and gloves. Although their work is generally safe, bakers may experience back strain from lifting heavy items, as well as cuts, scrapes, and burns. Injuries and Illnessesīakeries, especially large manufacturing facilities, have potential dangers such as hot ovens, mixing machines, and dough cutters. They stand for long periods while observing the baking process, making the dough, or cleaning the equipment. The work can be stressful because bakers must maintain consistent quality while following time-sensitive baking procedures, often under deadline.īakers are exposed to high temperatures when working around hot ovens.
The largest employers of bakers were as follows: Bakeries and tortilla manufacturing They must budget for and order supplies, set prices, and decide how much to produce each day.īakers stand for extended periods while they prepare dough.īakers held about 200,800 jobs in 2021. In addition to preparing the baked goods and overseeing the entire baking process, they are also responsible for hiring, training, and supervising their staff. Some retail bakers own bakery shops where they make and sell breads, pastries, pies, and other baked goods. Most retail bakers are also responsible for cleaning their work area and equipment and unloading supplies. Retail bakers may take orders from customers, prepare baked products to order, and occasionally serve customers. In these settings, they produce small quantities of baked goods for people to eat in the shop or for sale as specialty items. Retail bakers work primarily in grocery stores and specialty shops, including bakeries. They often work with other production workers, such as helpers and maintenance staff, to keep equipment cleaned and ready. In these facilities, bakers use high-volume mixing machines, ovens, and other equipment, which may be automated, to mass-produce standardized baked goods. The following are examples of types of bakers:Ĭommercial bakers, also called production bakers, work in manufacturing facilities that produce breads, pastries, and other baked products. Standard procedure for each batch includes checking the condition of ingredients, following instructions for recipes, and examining the quality of the final product. Monitor baking process and adjust oven temperature or item positioning as neededīakers produce breads, pastries, and other baked goods sold by grocers, wholesalers, restaurants, and institutional food services.Set oven temperatures and place items into ovens.
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How to Become a BakerĪlthough bakers typically need no formal educational credential, employers may prefer or require that candidates have a high school diploma. Work shifts often include early mornings, nights, weekends, and holidays. Most bakers work in retail or commercial bakeries (manufacturing facilities), grocery stores or wholesale club stores, and restaurants. Quick Facts: Bakersīakers mix ingredients according to recipes in order to make breads, pastries, and other baked goods. Please enable javascript to play this video.
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