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The aroma of fresh baked bread, cakes, and pastries, 

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is just one of the job benefits that Bakers get to enjoy every day. 

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From large-scale manufacturing bakeries to small retail shops, 

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bakers work in environments that offer delicious scents.

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Bakers must become familiar with ingredients; measuring, weighing and combining them, and checking their quality. 

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They use time and speed controls for mixers, blending machines, steam kettles, and ovens. 

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Bakers must follow instructions closely and stay on schedule to ensure 

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products are properly baked and fresh when served or packaged. 

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Commercial bakers work in manufacturing facilities—large-scale commercial bakeries—

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that produce breads and pastries, often at high speeds. 

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They use large, automated machines, such as commercial mixers, ovens, and conveyors. 

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They must carefully follow instructions for production schedules and recipes.

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Retail bakers work primarily in grocery stores and specialty shops. 

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They may take orders from customers, prepare goods to order, and produce a wide variety of flavors and sizes. 

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Most retail bakers also clean their own work area and equipment and unload supplies.

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Long-term on-the-job training is the most common path to becoming a baker. 

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Some bakers learn their trade through apprenticeships, or by attending technical or culinary school for 1-2 years.