A baker is a craftsman who makes bread and other pastries. Baking requires a good knowledge of the different stages of bread making: kneading, pointing, dividing, relaxing, shaping, proofing, baking, and removing from the oven. While the method has not changed, the profession of a baker has evolved, in particular, thanks to the modernization of tools
Responsibilities of the baker
Whether employed by a company or self-employed, the baker is responsible for the following:
Production of products (bread, pastries, e.t.c)
Manufacturing new products to expand his offer and satisfy his customers.
Selects his flours according to their quality
Makes the bread dough daily
Adjust the production tools: oven, kneader.
Knead the dough
Leaves the dough to ferment for the necessary time
Shaping the bread pieces according to the desired purpose: baguette, loaf.
Bake the bread
Imagine and test new recipes
Arrange the products produced in the display case or on the stalls
Welcoming and advising customers.
Sell the products.
Anticipating production according to demand.
Negotiate with suppliers
Manage the accounts of the business when the baker is self-employed.
Ensure the management of human resources if necessary.
Education and Training
To become a baker there is no formal education. However, some programs involve theoretical training in a training center and practical training in a company. These programs usually take between one (1)- two (2) years to complete. The skills in baking are usually acquired on the job and the more they practice the more the expertise.
The average salary of a baker in the United States is $29,400 per annum. The salary, however, ranges from $21,070 to $43,310. And it is greatly dependent on expertise and industry of work.
The profession of baker supposes above all to love manual work. Making bread is physical work whose schedules are not always easy to manage with family life.
Indeed, the baker often gets up very early in the morning and can provide several batches a day, especially if he is self-employed. The love of bread turns out to be the best reason for exercising this profession. The desire to share know-how and to please his customers are two others.
The technical mastery of the manufacture of bread and pastries requires rigorous, diligent, and regular professional practice. Beyond his artisan skills, the baker must also have a commercial spirit. Independent bakers are responsible for the sale of their products in stores. Having easy contact with people, being friendly, and smiling are essential qualities to ensure marketing and customer loyalty.
On the other hand, some artisan bakers have a team of collaborators to manage. In this case, they must be able to demonstrate pedagogy and be able to ensure the training of the youngest. In addition, accounting and management knowledge is essential for running a business.
A baker can exercise his profession in several sectors:
On his account
In an artisanal bakery
In an industrial bakery
When a baker has acquired enough experience within a company, he can consider starting his own business. If he works in the field of mass distribution, internal changes are possible. Indeed, the bakery worker can become a team leader or production manager. Paths parallel to pure manufacturing are also possible by exercising the activities of a trainer, flour tester baker, or even salesman.
The main employers of bakers are obviously bakeries and pastry shops. In this vast field of catering, he is able to work in all kinds of structures: restaurants, hotels, campsites, school canteens, etc.
To be a baker, it is better:
To be passionate
Be curious and on the lookout for consumer trends
To be creative.
Master the techniques for freezing raw or part-baked bread in industrial bakeries
Jobs and Professional Development
With millions of consumers welcomed daily, bakeries and pastries are among the first local shops frequented by Americans. The sector is a considerable pool of jobs. Faced with a shortage of skilled labor, a young person wishing to embark on the trade will have no trouble finding a job. The apprenticeship route, a true tradition in food craftsmanship, guarantees the best employment integration rates. After a few years of experience, an employee can hope to open his bakery and become a boss. To do this, he must have acquired different skills, particularly in management, IT, and communication.