Also called: Bakery Worker, Retail Baker
Mixes, shapes, and bakes breads and pastries in grocery stores, cafes, and bakeries.
Your shift may start at 4 a.m. so fresh bread is ready when doors open. You weigh flour, run the mixers, shape loaves, and watch the ovens. It is physical, quiet, early-morning work with a delicious payoff.
High school diploma, about 0 years after high school. On-the-job training; baking certificates help.
Ways in: On-the-job training, Certification, Trade school. Training cost: Get paid while you train.
Majors to look at: Baking & Pastry Arts.
Growing about average (about 4% over 10 years).
Medium risk for 10 years. Automated mixers, dividers and ovens run more of the line, so grocery and wholesale bakeries need fewer bakers.
Age 18+. One way to start: Apply to grocery store or cafe bakeries as a baker trainee; under 18 can't run big mixers
Classes: Culinary arts CTE, Chemistry, Math.
Official data: O*NET occupation 51-3011.
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