baker

A baker is a person who bakes bread and other bakery products for sale. Traditionally, bakers mix dough, ferment and proof it, shape loaves and pastries, and bake them in ovens. Responsibilities vary by setting, from small artisanal shops to large industrial facilities, but common tasks include measuring ingredients, maintaining equipment, monitoring fermentation, applying toppings, decorating finished items, and ensuring food safety and quality.

Baking relies on understanding dough hydration, fermentation times, temperature control, and the use of equipment such as mixers, dough sheeters, proving cabinets, and various types of ovens, including brick, deck, and convection ovens. Bakers may focus on bread, rolls, pastries, cakes, cookies, or laminated doughs like croissants and Danishes. Some practice as artisan bakers, emphasizing handcraft and traditional methods, while others work in commercial bakeries producing goods at scale.

The profession has ancient roots, with bread making shown in early civilizations. In medieval Europe, bakers often operated within guilds and supplied local markets. In modern economies, the term can refer to both an individual baker and the business itself, known as a bakery. Product categories can be broad, including specialty breads (sourdough, whole grain, rye), pastries, pies, and desserts. Training methods vary, ranging from apprenticeships to formal culinary or pastry programs, with certification and ongoing emphasis on sanitation, allergen awareness, and product traceability.