The profession of baking primarily focuses on preparing and making bread. Whether baguettes, country loaves, multi-grain breads or speciality breads, the baker’s knowledge of the product enables them to make a large number of recipes.

Many bakers undertake further training to be able to also make cakes, pastries and even deli-type products such as sandwiches, quiches and pizzas.

While bakers might not work in direct contact with their customers, they still need to be very attentive to their needs. They must know consumer habits in order to best adapt their offer, for example during certain periods of the year (the Christmas holiday season, epiphany, etc.).

The wide variety of products to be supplied requires great organisation and good speed of execution, while always respecting health and safety rules.

Bakers usually begin their career with an apprenticeship in an established bakery. After a few years of experience and with good management knowledge, they are then able to start their own business.


A baker may work in a bakery, with a caterer or in a supermarket. They may also be employed by a food-processing company for which they develop laboratory recipes.


Meticulous and organised, with a sense for procedures/compliance with standards

Training courses to become a baker:


Minimum wage for a baker starting out. Working nights and on public holidays, which is common in the trade, can increase wages. A self-employed baker can earn a higher salary depending on the success of their business.