occupationbaker

A baker is a tradesperson who prepares and bakes bread, pastries, cakes, and other baked goods for sale or consumption. Bakers work in bakeries, cafes, grocery stores, and restaurant kitchens, following recipes, maintaining production schedules, and ensuring consistent quality across products. They may specialize in bread, pastry, or decorative items.

Typical duties include measuring and mixing ingredients, kneading dough, dividing and shaping portions, proofing, and baking in ovens. Bakers monitor color, scent, texture, and temperature to determine doneness, and may decorate pastries or assemble layer cakes. They also maintain equipment, rotate stock, and enforce food-safety and sanitation standards.

Work is often performed early in the morning or overnight, with long periods of standing and exposure to heat. The role requires physical stamina, manual dexterity, attention to detail, time management, and good sensory judgment. Most entrants learn on the job or complete vocational programs or culinary studies; certification requirements vary by country.

Common tools include mixers, scales, dough dividers, proofing cabinets, ovens, sheeters, piping bags, and decorating implements. Bakers may become artisanal specialists, such as boulangers or patissiers, or work in mass-production environments as commercial bakers. Career paths may lead to supervisory roles, product development, or pastry chef positions.

Historically, baking is an ancient craft with guilds and apprenticeships in many cultures shaping standards and techniques. In modern economies, bakers must comply with food-safety regulations and may obtain local certifications. The occupation remains essential in food supply chains, catering to daily staples and celebratory treats alike.