Also called: Bakeshop Owner, Patisserie Owner
Owns a bakery or patisserie, running the business while often still baking.
You might bake from 3 to 9 a.m., then do payroll, order flour, and handle wholesale accounts with local cafes. A beloved bakery can grow into multiple locations or a packaged-goods brand. Hours are long, but it is a dream business for many.
Small single-shop owners often earn modest incomes; multi-location and wholesale bakeries can be very profitable.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
Certificate, about 0 years after high school. No required degree; baking skill plus business know-how.
Ways in: On-the-job training, Self-taught, Trade school, 2-year college. Training cost: Get paid while you train.
Majors to look at: Baking & Pastry Arts, Business Administration, Entrepreneurship.
Growing faster than average.
Low risk for 10 years. Apps handle orders and marketing; baking, staff and loyal customers keep the shop going.
Classes: Business, Culinary arts CTE, Accounting.
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.