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 8 percent from 2016 to 2026, about as fast as the average for all occupations. Bakers with years of experience should have the best job opportunities, with employment driven by the growing demand for specialty baked products.
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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.
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Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook
Explore Careers, Labour Market Information, Government of Canada