Bakers held about 200,800 jobs in 2021. The largest employers of bakers were as follows:
| Bakeries and tortilla manufacturing | 32% |
| Food and beverage stores | 26 |
| Restaurants and other eating places | 22 |
| Self-employed workers | 7 |
The work can be stressful because bakers must maintain consistent quality while following time-sensitive baking procedures, often under deadline.
Bakers are exposed to high temperatures when working around hot ovens. They stand for long periods while observing the baking process, making the dough, or cleaning the equipment.
Injuries and Illnesses
Bakeries, especially large manufacturing facilities, have potential dangers such as hot ovens, mixing machines, and dough cutters. Although their work is generally safe, bakers may experience back strain from lifting heavy items, as well as cuts, scrapes, and burns. To reduce risk of injury, bakers often wear back supports and heat-resistant aprons and gloves.
Work Schedules
Most bakers work full time, although part-time work is common. Schedules may vary and often include early morning, night, weekend, or holiday shifts. Some facilities operate around the clock.
Bakers typically need no formal educational credential to enter the occupation; however, employers may prefer or require that candidates have a high school diploma, and some candidates choose to attend a technical or culinary school. Bakers typically learn their skills through on-the-job training, which may include participating in an apprenticeship program.
Education
High school students interested in becoming a baker may benefit from enrolling in culinary classes, if available, at their school.
Postsecondary options include attending a technical, culinary arts, or baking program that covers topics such as nutrition, food safety, and pastry techniques. Enrollees may be required to have a high school diploma or equivalent to enter these programs, which typically last 1 to 2 years.
Training
Most bakers learn their skills through on-the-job training. The length of training varies but may last up to 1 year. Some employers provide apprenticeship programs for aspiring bakers, which may take months or years to complete.
Training or apprenticeship programs cover topics such as baking and decorating techniques, production processes, and food safety.
Other Experience
Some bakers learn their skills through work experience related to baking. For example, they may start as a baker’s assistant and progress to becoming a baker as they take on more responsibility and refine their technique.
Licenses, Certifications, and Registrations
Employers may require candidates to obtain certification in food safety procedures. Check with your state or local health department for certification information.
Optional certification may demonstrate a level of competence and experience that makes candidates more attractive to employers.
For example, Retail Bakers of America offers certification for several levels of competence, with a focus on topics such as baking sanitation, management, retail sales, and staff training. Those who wish to become certified must satisfy requirements for education and experience before taking an exam. Other organizations may offer credentials for specific skills, such as the American Culinary Federation’s pastry chef certifications.
Bakers typically have an interest in the Building and Organizing interest areas, according to the Holland Code framework. The Building interest area indicates a focus on working with tools and machines, and making or fixing practical things. The Organizing interest area indicates a focus on working with information and processes to keep things arranged in orderly systems.
If you are not sure whether you have a Building or Organizing interest which might fit with a career as a baker, you can take a career test to measure your interests.
Bakers should also possess the following specific qualities:
Detail oriented. Bakers must closely monitor their products in the oven to keep from burning the goods. They also should have an eye for detail because many pastries and cakes require intricate decorations.
Math skills. Bakers must possess basic math skills, especially knowledge of fractions, in order to precisely mix recipes, weigh ingredients, or adjust the mixes.
Physical stamina. Bakers must stand on their feet for long periods while they prepare dough, monitor baking, or package baked goods.
Physical strength. Bakers must be able to lift and carry heavy bags of flour and other ingredients, which often can weigh up to 50 pounds.
The median annual wage for bakers was $29,750 in May 2021. The median wage is the wage at which half the workers in an occupation earned more than that amount and half earned less. The lowest 10 percent earned less than $22,820, and the highest 10 percent earned more than $45,450.
In May 2021, the median annual wages for bakers in the top industries in which they worked were as follows:
| Food and beverage stores | $29,900 |
| Bakeries and tortilla manufacturing | 29,690 |
| Restaurants and other eating places | 29,110 |
Most bakers work full time, although part-time work is common. Schedules may vary and often include early morning, night, weekend, or holiday shifts. Some facilities operate around the clock.
Employment of bakers is projected to grow 8 percent from 2021 to 2031, faster than the average for all occupations.
About 31,300 openings for bakers are projected each year, on average, over the decade. Many of those openings are expected to result from the need to replace workers who transfer to different occupations or exit the labor force, such as to retire.
Employment
Baked goods, including cereals, breads, and snacks, remain a major part of the daily diet for many people and are often valued for their convenience. Population and income growth are expected to result in greater demand for a variety of commercial and retail specialty baked goods, including cupcakes, pies, and cakes.
As a result, more bakers are expected to be needed in food manufacturing and retail establishments that make and sell baked goods.
For details about apprenticeships or other work opportunities in this occupation, contact the offices of the state employment service, the state apprenticeship agency, local unions, or firms that employ bakers. Apprenticeship information is available from the U.S. Department of Labor’s Apprenticeship program online or by phone at 877-872-5627. Visit Apprenticeship.gov to search for apprenticeship opportunities.
For more information about food safety, food handling, or related certifications, check with your state or local department of health.
For more information about certification or training programs, visit