Bakery

What they do:

Bakers produce a wide variety of baked goods – from dark, white, and wholegrain breads to pastries, fine bakery products, long-life goods, dietary items, special products for people with allergies, and fried pastries. The work in a bakery is divided into three main stages: dough preparation, shaping, and baking. During dough preparation, all ingredients are carefully weighed, mixed in kneading machines, and left to rest for a specific amount of time depending on the recipe.

The shaping of the dough can be done by hand or by machine – while manual work requires speed, precision, and dexterity, mechanised production focuses on setting up, controlling, and monitoring equipment. During the baking process, bakers carefully control temperature, humidity, and baking time, remove the finished products from the oven, and, if necessary, refine or decorate them further. Daily responsibilities also include cleaning the bakery and machinery, maintaining hygiene standards, and ensuring consistent product quality.

Work environment:

The bakery is a warm, lively, and welcoming workplace, where people usually work in small teams. The working day generally starts early in the morning and ends around midday, although schedules may vary depending on the business.

Key skills:

• Preparation and processing of different doughs
• Manual and mechanical shaping of baked goods
• Baking, finishing, and decorating products
• Quality control and hygiene management
• Teamwork, time management, and precision