Also called: Production Baker
Makes bread, buns, cookies and pastries in large bakeries that supply grocery stores and restaurants.
Your shift starts at 2 a.m. You mix dough in huge mixers, watch it travel through proofing rooms and long tunnel ovens, and check that every loaf is golden. By sunrise, trucks are loading what you baked.
BLS bakers; approximate.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
High school diploma, about 0 years after high school. High school plus on-the-job training or a baking certificate.
Ways in: On-the-job training, Certification, Trade school. Training cost: Get paid while you train.
Majors to look at: Baking & Pastry Arts (certificate).
Growing faster than average (about 6% over 10 years). Bakers overall; approximate.
Medium risk in 5 years, high in 10. Industrial bakeries are highly automated, with robots for depanning and packing; fewer bakers are needed per line.
Age 18+. One way to start: Apply at commercial bakeries or through a staffing agency; new hires are trained on the job
Classes: Culinary arts class, Chemistry.
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.