Bakers mix ingredients according to recipes to make breads, pastries, and other baked goods.

Most bakers work in retail or commercial bakeries (manufacturing facilities), grocery stores or wholesale club stores, and restaurants. Work shifts often include early mornings, late evenings, weekends, and holidays.

Bakers typically learn their skills through long-term on-the-job training. Although no formal education is required, some learn through an apprenticeship program or by attending a technical or culinary school.

Employment of bakers is projected to grow 7 percent from 2014 to 2024, about as fast as the average for all occupations. Bakers with years of experience should have the best job opportunities, with employment driven by the growing demand for specialty baked products.

This occupation supported 167,600 jobs in 2012 and 185,300 jobs in 2014, reflecting an increase of 10.6%. In 2012, this occupation was projected to increase by 5.6% in 2022 to 177,000 jobs. As of 2014, to keep pace with prediction, the expected number of jobs was 169,400, compared with an observed value of 185,300, 9.4% higher than expected. This indicates current employment trends are much better than the 2012 trend within this occupation. In 2014, this occupation was projected to increase by 7.8% in 2024 to 198,300 jobs. Linear extrapolation of the 2012 projection for 2022 results in an expected number of 178,800 jobs for 2024, 9.8% lower than the 2014 projection for 2024. This indicates expectations for future employment trends are much better than the 2012 trend within this occupation.