" Bread & Pastry "

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The main difference between a at your local pastry shop and a baker at a large manufacturing firm is the environment in which they work. A local baker is to interact with co-workers and customers and has a hands-on approach to the . Manufacturing bakers spend more time with machines, turning out the large quantities of baked goods found in stores and other establishments. They combine common sense, experience and skill with their hands to troubleshoot on the job. As the industry becomes more , industrial bakers are called upon to watch dials and monitors, instead of personally observing the direct effect of their work on products. But there’s still nothing like a direct look to make sure that colours, and are all in order. While this is not a physically demanding job, there is a certain amount of , , balancing and involved. Most workers spend a lot of time near hot and must work evenings or week-ends. It’s often a noisy environment too. Preparing and requires the ability to and a knowledge to correctly operate and use containers. As you move up in the business, you might need to learn more about how baked goods are made and distributed. For this reason, most manufacturing bakers need one to two years of training or related-on-the-job experience. The annual wages for this position are relatively low and job is expected to be slower than average. But there are always opportunities for bakers who come up with a great product and cook up a real success story.