Pók

Pék is the Hungarian term for a person who bakes bread and other baked goods. In everyday use, a pék is a professional baker who typically works in a bakery or shop, producing a range of products for sale to the public. The word also appears in compounds such as pékség (bakery) and péksütemény (pastry).

Typical duties of a pék include preparing dough from ingredients like flour, water, salt, and leavening agents; selecting ingredients and recipes; controlling fermentation and dough handling; shaping, proofing, and baking products in various ovens; and performing quality control, cleaning, and safety and sanitation tasks. Bakers may specialize in different product lines, such as breads, rolls, pastries, and cakes. Some focus on traditional artisanal methods, while others work in industrial settings producing large quantities.

Training and qualifications vary by country and region. In Hungary and many other places, a pék often learns through vocational programs and apprenticeships, gaining hands-on experience. Advanced bakers may achieve a master level, commonly referred to as a master baker, and operate their own bakery or supervise staff. Knowledge about ingredients (different flours, yeasts, sourdough), dough handling, fermentation times, and oven technology is central to the profession.

Products and specialty areas range from everyday loaves and buns to pastries, croissants, and enriched doughs. Some bakers emphasize traditional methods and sourdough, while others work with high-volume production. The pék plays a foundational role in food culture by providing staple bakery goods and a variety of consumables.