Bakers mix and bake ingredients according to recipes to make a variety of breads, pastries, and other baked goods.
Bakers typically do the following:
Bakers produce various types and quantities of breads, pastries, and other baked goods sold by grocers, wholesalers, restaurants, and institutional food services.
The following are types of bakers:
Commercial bakers are commonly employed in manufacturing facilities that produce breads and pastries. In these manufacturing facilities, bakers use high-volume mixing machines, ovens, and other equipment to mass produce standardized baked goods. Commercial bakers often operate large, automated machines, such as commercial mixers, ovens, and conveyors. They follow daily instructions for production schedules and recipes, and also may develop new recipes.
Retail bakers work primarily in grocery stores and specialty shops, including bakeries. In these settings, they produce smaller quantities of baked goods for people to eat in the shop or for sale as specialty baked goods. Retail bakers may take orders from customers, prepare baked goods to order, and serve customers. Although the quantities prepared and sold in these stores are often small, they often come in a wide variety of flavors and sizes.
Some retail bakers own bakery shops or other types of businesses where they make and sell breads, pastries, pies, and other baked goods. In addition to preparing the baked goods and overseeing the entire baking process, these workers are also responsible for hiring, training, and supervising their staff. They must also budget for supplies, set prices, and know how much to produce each day.
Source: Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, 2012-13 Edition