Working Environment

Bakers work 39 hours a week over five days, with very early starts. Plant bakeries usually operate shifts on a rota system which will include nights and weekends. In- store or craft bakers usually work Saturdays.

The work involves a lot of standing, lifting and carrying trays and heavy sacks of flour, although lifting equipment is widely used.

Bakeries are noisy and dusty. Those with asthma, an allergy to dust, or some skin conditions may find this kind of work unsuitable. There are strict health, safety and hygiene requirements and employers usually supply protective clothing such as hats and overalls.

Baker / Baking Related Skills

To be a baker, you should:

• be numerically accurate for measuring ingredients, ordering supplies and calculating cooking times
• be manually skilled and creative for moulding dough and decorating confectionery products
• be able to work quickly and meet time deadlines
• have good organisational skills
• be aware of safety and hygiene regulations concerning food production and machinery operation
• be physically fit.

Baker / Baking Career Opportunities

Qualified bakers can earn promotion to bakery supervisor, chargehand or production manager. Formal qualifications may not be required as senior positions are more dependent on demonstrating ability and commitment. It may be necessary to move around the country to gain experience for promotion. It is also possible to work abroad as a baker.

Experienced bakers might choose to work for a flour-mill or bakery equipment company as a sales representative, technical adviser or as a test baker, developing different baking techniques. Some move into teaching baking skills in a college or training centre.

Craft bakers with experience could set up and run their own bakery business.