Also called: Sourdough Baker, Boulanger
Makes naturally leavened, hand-shaped breads using long fermentation.
You feed your sourdough starter, mix doughs that rest for 24 hours, and score each loaf by hand before loading a deck oven. You learn to read dough by touch and smell. Many artisan bakers sell at farmers markets or open their own micro-bakeries.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
Certificate, about 1 year after high school. Apprenticeship-style learning at a bakery or baking school.
Ways in: Apprenticeship, On-the-job training, Trade school, Self-taught. Training cost: Get paid while you train.
Majors to look at: Baking & Pastry Arts.
Growing faster than average.
Low risk for 10 years. Hand-shaped, long-fermented bread is a craft people seek out; machines make the cheap stuff.
Age 18+. One way to start: Ask local bakeries for an early-morning bread production assistant job; they teach shaping on the job
Classes: Culinary arts CTE, Chemistry, Biology.
Official data: O*NET occupation 51-3011.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.