Baker

Career path and progression

With experience, you could become a bakery supervisor or production manager in a factory, or move into commercial sales.

You could also become a technical adviser or development baker for a baked goods or catering equipment company.

Another option is to specialise, for example in patisserie, or become an artisan craft baker and set up your own business.

What it takes

Skills and knowledge

You'll need:

• knowledge of food production methods
• the ability to work well with your hands
• to be thorough and pay attention to detail
• the ability to work well with others
• maths knowledge
• excellent verbal communication skills
• the ability to use your initiative
• the ability to accept criticism and work well under pressure
• to be able to carry out basic tasks on a computer or hand-held device

Restrictions and Requirements

You'll need to:

• get a food hygiene certificate

Related subjects

Most relevant

• Food Preparation and Nutrition - Bakers need a thorough understanding of ingredients, how they interact, and how different preparation methods affect the final product. Knowledge of food safety, hygiene, and nutrition is essential for producing baked goods that are both delicious and safe to eat.
• Chemistry - Bakers rely on chemical reactions every day – from yeast fermentation making bread rise to the Maillard reaction creating a golden crust. Understanding how heat, moisture, and ingredients like fats, sugars, and proteins interact helps them troubleshoot problems and perfect their recipes.
• Mathematics - Bakers constantly weigh and measure ingredients, scale recipes up or down for different batch sizes, and calculate costs and stock levels. Getting ratios and proportions right is critical – even small errors can ruin an entire batch.
• Design and Technology - Bakers use a range of specialist equipment and machinery, from industrial mixers to proving ovens, and need to understand how these tools work. The design process of developing new products – from idea to prototype to finished item – is also central to the role.

Also relevant

• Art and Design - Bakers decorate and finish cakes, pastries, and patisserie products to a high visual standard for display and sale. Skills in colour, composition, and creative presentation help them produce items that look as good as they taste.
• Business - Bakers often manage stock, order supplies, and keep track of costs to ensure their bakery runs efficiently. Those who set up their own artisan bakery need to understand pricing, marketing, and how to manage a small business.
• Biology - Bakers work with living organisms like yeast and sourdough cultures, and need to understand how temperature and environment affect fermentation. Knowledge of food hygiene, including how bacteria grow and how to prevent contamination, is also part of daily practice.