RETAIL BAKER California Occupational Guide Number 532 Interest Area 5-E 1995
THE JOB
RETAIL BAKERS work in shops that bake products that are sold on the premises to local customers. They prepare baked goods, such as breads, cakes, sweet rolls, pies, and cookies. Bakers employed in most of the smaller (less than 20 employees) retail bakeries engage in many different types of baking activities. They weigh, measure, and combine ingredients, which include flour, sugar, yeast, and shortening to make batter, dough, fillings, and icings. They fill large mixing/blending machine bowls with these ingredients to mix the products according to recipe. They also control the timing and mixing speed of the mixing machine to insure uniform consistency and blending of the ingredients. Bakers may knead, roll, twist, cut, and shape the prepared dough to make rolls, pie crusts, cookies and breads. They place the prepared batter or dough in baking pans, molds, or on cooking sheets and bake the product in ovens heated to specified temperatures. When the baking is completed, they remove the baked goods from the oven. They may apply glazing, icing, or other toppings on the baked goods, using a spatula or brush. Bakers may also develop their own recipes or procedures to make different types of cookies, doughnuts, pies, pretzels, and pastries. Some bakers decorate cakes, and as such are considered artisans by many in the industry. They decorate wedding cakes, birthday cakes, and fancy pastries.
WORKING CONDITIONS
The working sections of the bakery are often hot, and the worker may be exposed to flour dust and oil mist. Bakers must be able to stand all day while performing their job duties. Bakers utilize the full range of physical motion that includes bending, stooping, pushing, and the lifting and carrying of raw materials that can weigh as much as 100 pounds. Some of the hazards involved in this work include possible burns from hot ovens and baking pans and strains received from trying to lift too much weight. In addition, the cleaning solvents and pesticides used to keep the bakery clean are also hazardous.
EMPLOYMENT OUTLOOK
The California Projections of Employment, published by the Labor Market Information Division, shows that the number of Retail Bakers will grow much faster than average through 2005. (Projected growth for all occupations in California is expected to average 24 percent through 2005.)
Estimated number of workers in 1990 16,600 Estimated number of workers in 2005 23,980 Projected Growth 1990-2005 45% Estimated openings due to separations by 2005 6,310
(These figures do not include self-employment nor openings due to turnover.)
An increase of on-premise bakeries, which operate in supermarkets and shopping malls, will add to the number of new job opportunities.
WAGES, HOURS, AND FRINGE BENEFITS
Wages for Retail Bakers vary according to area, experience, and production volume of the bake shop. Most of the smaller and locally run bakery shops are not unionized. Entry-level jobs start between $4.25 and $5.00 per hour and include duties such as sweeping and the washing of pots and pans. Pay rates increase as the new hire acquires skills and knowledge of baking. Journey-level workers pay ranges between $4.25 and $14.00 per hour. The top pay for fully experienced bakers in retail shops can be more than $15.00 per hour. Union wages for beginners fall between $4.30 and $9.00 per hour and journey-level pay is between $4.50 and $13.90 an hour. Top hourly wages for Union members can be about $14.00 per hour. Fully experienced cake decorators can earn more than any other bakers. Many nonunion bake shops try to maintain pay levels that are in line with union wages in order to attract and keep the best people. There are a few jobs for specialized, highly-skilled bakers that pay $35,000 to $40,000 a year.
Most bakers work a five-day, forty-hour week. The normal work week for union shops is thirty-five hours. Bakers who own their own shops may work up to sixty or more hours per week. Bakers, in general, often work unusual hours. Some work nights while others may report for work very early in the morning. Many Retail Bakers work on weekends and take their days off during the week. In addition, bakers usually work long hours just before major holidays, such as Thanksgiving, Christmas, New Years, Easter, and the Fourth of July. Benefits vary according to the establishment but generally include paid vacations and health insurance.
ENTRANCE REQUIREMENTS AND TRAINING
There are no specific educational requirements necessary for entry into the baking field. A baker must be in good physical condition and be able to read and perform basic mathematical calculations in order to read recipes and to measure or modify baking formulas. Most inexperienced workers begin as helpers who wash pots and pans and carry ingredients to mixing machines. They begin to learn baking skills while working alongside experienced bakers. Entering into a formal apprenticeship program is one of the best ways of receiving training as a baker. Apprenticeship opportunities, however, are not always available. Information regarding apprenticeship programs is available from a local office of the Division of Apprenticeship Standards, California State Department of Industrial Relations. The entry- level job is usually that of baker's helper. Local unions, trade schools, bakeries, and journey-level bakers may also be sources of information. Trade and vocational schools often offer baking programs lasting from one to two years and help with job placement upon completion of the program.
FINDING THE JOB
Applicants wishing to find bakery work should contact employment offices of supermarket chains or apply directly at their neighborhood bakery shops. Job Service offices of the California Employment Development Department as well as local newspaper advertisements should also be utilized. Local bakery supply houses may also provide employment leads.
ADDITIONAL SOURCES OF INFORMATION
Retail Bakers of America, 14239 Bark Center Dr. Laurel, MD 20707 (301) 725-2149
Bakery, Confectionery and Tobacco Workers Union 10401 Connecticut Ave. Kensington, MD 20895 (301) 933-8600
RELATED OCCUPATIONAL GUIDES
Cooks and Chefs No. 93 Occupations in Industrial Baking No. 330
OCCUPATIONAL CODE REFERENCES
DOT (Dictionary of Occupational Titles, 4th ed., Rev. 1) Baker (bake products) 313.381-010
OES (Occupational Employment Statistics) System Bakers, Bread and Pastry 650210
Source: State of California, Employment Development Department,
Labor Market Information Division, Information Services Group,
(916) 262-2162.
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