Bakers held about 191,900 jobs in 2018. The largest employers of bakers were as follows:
| Bakeries and tortilla manufacturing | 29% |
| Food and beverage stores | 26 |
| Restaurants and other eating places | 20 |
| Self-employed workers | 6 |
The work can be stressful because bakers follow time-sensitive baking procedures and often work under strict deadlines. For example, bakers must follow daily production schedules to bake products in sufficient quantities while maintaining consistent quality. In manufacturing facilities, they often work with other production workers, such as helpers and maintenance staff, so that equipment is cleaned and ready.
Bakers are exposed to high temperatures when working around hot ovens. They stand for hours at a time while observing the baking process, making the dough, or cleaning the baking equipment.
Injuries and Illnesses
Bakeries, especially large manufacturing facilities, are filled with potential dangers such as hot ovens, mixing machines, and dough cutters. Bakers must take precautions to avoid injury.
Although their work is generally safe, bakers may endure back strains caused by lifting or moving heavy bags of flour or other products. Other common risks include cuts, scrapes, and burns. To reduce these risks, bakers often wear back supports, aprons, and gloves.
Work Schedules
Some bakers work part time.
Grocery stores and restaurants sell freshly baked goods throughout the day. As a result, bakers are often scheduled to work shifts during early mornings, late evenings, weekends, and holidays.
Bakers who work in commercial bakeries that bake continuously may have to work late evenings and weekends.
Long-term on-the-job training is the most common path to gain the skills necessary to become a baker. Some bakers start their careers through an apprenticeship program or by attending a technical or culinary school. No formal education is required.
Education
Although there are no formal education requirements to become a baker, some candidates attend a technical or culinary school. Programs generally last from 1 to 2 years and cover nutrition, food safety, and basic math. To enter these programs, candidates may be required to have a high school diploma or equivalent.
Training
Most bakers learn their skills through long-term on-the-job training, typically lasting 1 to 3 years. Some employers may provide apprenticeship programs for aspiring bakers. Bakers in specialty bakery shops and grocery stores often start as apprentices or trainees and learn the basics of baking, icing, and decorating. They usually study topics such as nutrition, sanitation procedures, and basic baking. Some participate in correspondence study and may work toward a certificate in baking.
Other Experience
Some bakers learn their skills through work experience related to baking. For example, they may start as a baker’s assistant and progress into a full-fledged baker as they learn baking techniques.
Licenses, Certifications, and Registrations
Certification is voluntary and shows that a baker has the skills and knowledge to work at a retail baking establishment.
The Retail Bakers of America offers certification in four levels of competence, with a focus on several topics, including baking sanitation, management, retail sales, and staff training. Those who wish to become certified must satisfy a combination of education and experience requirements before taking an exam.
The education and experience requirements vary by the level of certification desired. For example, a Certified Journey Baker requires no education but must have at least 1 year of work experience. A Certified Baker must have 4 years of work experience and 30 hours of sanitation coursework, and a Certified Master Baker must have 8 years of work experience, 30 hours of sanitation coursework, and 30 hours of professional development education.
Bakers typically have an interest in the Building and Organizing interest areas, according to the Holland Code framework. The Building interest area indicates a focus on working with tools and machines, and making or fixing practical things. The Organizing interest area indicates a focus on working with information and processes to keep things arranged in orderly systems.
If you are not sure whether you have a Building or Organizing interest which might fit with a career as a baker, you can take a career test to measure your interests.
Bakers should also possess the following specific qualities:
Detail oriented. Bakers must closely monitor their products in the oven to keep from burning the goods. They also should have an eye for detail because many pastries and cakes require intricate decorations.
Math skills. Bakers must possess basic math skills, especially knowledge of fractions, in order to precisely mix recipes, weigh ingredients, or adjust the mixes.
Physical stamina. Bakers must stand on their feet for long periods while they prepare dough, monitor baking, or package baked goods.
Physical strength. Bakers must be able to lift and carry heavy bags of flour and other ingredients, which often can weigh up to 50 pounds.
The median annual wage for bakers was $27,700 in May 2019. The median wage is the wage at which half the workers in an occupation earned more than that amount and half earned less. The lowest 10 percent earned less than $20,310, and the highest 10 percent earned more than $41,640.
In May 2019, the median annual wages for bakers in the top industries in which they worked were as follows:
| Bakeries and tortilla manufacturing | $28,320 |
| Food and beverage stores | 27,940 |
| Restaurants and other eating places | 25,940 |
Some bakers work part time.
Grocery stores and restaurants, sell freshly baked goods throughout the day. As a result, bakers are often scheduled to work shifts during early mornings, late evenings, weekends, and holidays.
Bakers who work in commercial bakeries that bake continuously may have to work late evenings and weekends.
Employment of bakers is projected to grow 6 percent from 2018 to 2028, about as fast as the average for all occupations.
Population and income growth are expected to result in greater demand for specialty baked goods, such as cupcakes, pies, and cakes, from grocery stores, retail bakeries, and restaurants.
However, employment of bakers in food manufacturing may be limited as these facilities increasingly use automated machines and equipment to mass-produce baked goods.
Job Prospects
Job opportunities are expected to be good because of the need to replace workers who leave the occupation every year.
For information about job opportunities, contact local employers and local offices of the state employment service.
For more information about certification or training programs, visit