Bakers make products such as loaves, rolls, croissants, buns, pastries, cakes and biscuits.
Baking involves:
- weighing out and measuring ingredients
- mixing and dividing the dough, moulding it and shaping it into tins
- setting the dough to rise
- baking different kinds of bread and pastry products
- finishing the products by decorating, slicing and wrapping them.
Many of these processes are now carried out by machines on automated production lines, but in craft bakeries some of the work is still done by hand.
Bakers work in three main settings:
- Plant bakeries – large-scale automated factories which produce sliced and wrapped bread and related items. Those working in large plant bakeries may be involved in only one part of the baking process.
- In-store bakeries, usually in supermarkets – which produce fresh bread products and cakes for sale in the store, using semi-automated processes. Bakers may be involved in manual work, such as lifting and moving baking trays, and may use machinery for slicing and wrapping products.
- Craft bakeries – which bake products to be sold in a small independent shop or chain of specialist shops. The work is more varied than in plant or in-store bakeries, and usually involves seeing a product through from start to finish. Craft bakers use machinery, but also do some of the work by hand. They may be trained in flour confectionery work which includes cake decoration. Craft bakers who work in small shops may also serve customers.
Some bakers, particularly craft bakers, specialise, for example, in cake decorating or in patisserie work.
Hours and environment
Bakers work 38 hours a week or more, over five days. In plant bakeries they usually work shifts, which can include night shifts and weekends. In an in-store or craft bakery, shifts are likely to include Saturdays and Sundays. Work as a baker usually involves early starts. There is occasionally some overtime, particularly at special times of the year such as Christmas or Easter.
Bakers work in a busy environment. It can be hot and dusty, but there is normally good ventilation. The work is physically demanding and can involve a lot of standing. Heavy lifting and carrying is part of the job, though lifting equipment is often available.
Bakers wear protective clothing, including hats (and hairnets if appropriate). Bakers have to keep to strict health, safety and food safety regulations.
Bakery work may not be suitable for people with asthma, an allergy to dust or some skin conditions.
Salary and other benefits
These figures are only a guide, as actual rates of pay may vary, depending on the employer and where people live.
- Starting salaries may be from around €18,000 to €20,000 a year.
- Experienced bakers may earn about €25,000 a year.
- Senior bakers may earn around €35,000 or more.
Skills and personal qualities
Bakers need:
- to be able to read labels and instructions
- basic maths ability for measuring ingredients, ordering supplies and calculating cooking times
- to be well organised and work quickly to meet deadlines
- to work well with others
- to be flexible and adaptable
- to be able to deal with problems effectively
- to be careful about hygiene and food safety
- reasonable physical fitness as this is an active, practical job
- (in craft bakeries) creative skills, for moulding dough and decorating confectionery products
- to be able to use machinery.
Interests
It helps to:
- have an interest in cookery and food
- enjoy doing practical work.
Entry Route:
There are many positions offered by industrial bakers for trainee bakers, there are also part time and full time courses offered by various third level institutions throughout the country, ranging from Certificate to Degree level.
Useful Links:
Irish Bread Bakers Association