Bakers mix ingredients according to recipes in order to make breads, pastries, and other baked goods. Bakers produce various types and quantities of breads, pastries, and other baked goods sold by grocers, wholesalers, restaurants, and institutional food services.
Bakers typically learn their skills through long-term on-the-job training. Although no formal education is required, some learn through an apprenticeship program or by attending a technical or culinary school.
Employment of bakers is projected to grow 5 percent from 2019 to 2029, faster than 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.
Most bakers work in retail or commercial bakeries (manufacturing facilities), grocery stores or wholesale club stores, and restaurants. Work shifts often include early mornings, late evenings, weekends, and holidays.