4 answers
Nevaeh
Student
Richland, Washington
1
Question
Asked
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It doesn't seem like a career in baking has a lot of opportunities for growth in a company. Is this true?
By growth, I mean that unless you're the best of the best, there may not be room for you to grow in a company and make more money. In this instance, you would be stuck making donuts in a store bakery (ex. Safeway, Walmart) without much else to go up to in the company.
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4 answers
Luz Angela Castro López
Docente Excel
7
Answers
Bogotá, Colombia
Updated
Luz Angela’s Answer
Good afternoon, the bakery is one of the most profitable businesses, since bread and all its derivatives are consumed by all people daily regardless of their social or economic status. I recommend that you train properly and professionally in a specialized center, then start a good internship by joining a company, with the objective of obtaining more knowledge and putting into practice what you have acquired, and thus be able to make some savings so that at the end of the business internship you can start your own business,
Congratulations on choosing a profession that, if well managed and finances organized, will achieve what many in a job will not achieve. Keep going and stay focused on the final goal, opening your bakery. Good luck.
Congratulations on choosing a profession that, if well managed and finances organized, will achieve what many in a job will not achieve. Keep going and stay focused on the final goal, opening your bakery. Good luck.
Thank you for giving me advice.
Nevaeh
Amy Arnold
Corporate pastry chef
3
Answers
Chicago, Illinois
Updated
Amy’s Answer
You’re right. Compared to the opportunities of a savory chef pastry is much more limited.
However if you are the best of the best you can make a great living.
If you can get to the corporate level you can make well into the six figures, but there’s not a lot of room for growth. The only level beyond that would be a chef partnership.
The bakery is a whole different direction with a different skill set really. A good baker is not the same as a good pastry chef. Very few people are proficient at baking (bread, donuts, yeast based) and pastries.
But I always advise if you’re interested in either - unless you want to work in Michelin star restaurants (they usually require a degree) get in at the bottom and learn on the job and save yourself a lot of tuition money!
However if you are the best of the best you can make a great living.
If you can get to the corporate level you can make well into the six figures, but there’s not a lot of room for growth. The only level beyond that would be a chef partnership.
The bakery is a whole different direction with a different skill set really. A good baker is not the same as a good pastry chef. Very few people are proficient at baking (bread, donuts, yeast based) and pastries.
But I always advise if you’re interested in either - unless you want to work in Michelin star restaurants (they usually require a degree) get in at the bottom and learn on the job and save yourself a lot of tuition money!
Paul McClure
26
Answers
Fort Smith, Arkansas
Updated
Paul’s Answer
If you're looking to specialize as a baker you need to understand that most places have a lot of bakers in it. You will have to figure out how you want to bake do you want to bake desserts do you want to bake breads what do you want to bake? You need to understand that that is as a limited job description you may not be able to move up you need to diversify now if you want to build your own shop at Big breads and pies for people you might have a chance but you need to find yourself in a good area with enough population to support yourself
I'm excited to put your great advice to good use!
Nevaeh
Kathy Laneaux
Cake Decorator/Finisher
21
Answers
Carolina Beach, North Carolina
Updated
Kathy’s Answer
Oh wow! Miss Nevaeh...this will always depend on you. How much of a success do you want in life.
Btw, I think you just insulted more than half of the bakers in this world.
So I have worked in small mom and pop shops and I did grow there. I have also worked in a major bakery which specifically charged thousands for a single cake. One of my co-worker now owns that bakery.
I have worked in supermarkets as well as wholesale big box companies.
How much growth did I have? Let's put it this way...I made/make more than the average joe. live a nice life. I don't want more than I can chew.
Do I have the title? A title is nothing but an ego booster. How I do my job, that is why I do what I do. This isn't for growth or for money, it's for the love of the art and I am dang good at what I do.
Do I compete? Nope, Am I well known, nope, nor do I want to be.
I am completely satisfied with what I do and when I see a person's face light up when they see the cakes that I did for them, that is truly the payment that I need.
I don't do this for the status, nor the money, as stated before, it's about making others happy when they receive the cakes that I do. I love what I do, would I be happier owning a company, maybe, maybe not. Again, it's the passion not the dollars.
My dad owned restaurants and sold them because someone came in and bought it. Could I have been happier owning it? Not sure but do I regret doing what I do and not being an owner, absolutely not.
This is where most miss out. Talk to Wolfgang Puck, Border on the Grill owners, Sue and ? ask them can they make it in life not owning a restaurant or a bakery. They became successful because they have put time and money into what they do. They didn't go to school and became an instant success. They paid for their success by putting in the sweat and the tears. They have paid the price in other ways but I am pretty sure, they didn't sit on their buttocks and hoped for something to come their way, they worked for it.
A lot of successful bakers out there isn't doing this job because they are expecting instant dollars, they do it because they have a passion for what they do. Not everyone wants to be an owner. It's ok to be an owner, and if you are that good, with not only the products that you make, but how you make others feel, then you can be successful.
There is a lot of trial and errors to be had. Are you willing to put your dollars where your talents are?
If the dollars is all that you are eyeing, then maybe you should look in another direction.
Btw, I think you just insulted more than half of the bakers in this world.
So I have worked in small mom and pop shops and I did grow there. I have also worked in a major bakery which specifically charged thousands for a single cake. One of my co-worker now owns that bakery.
I have worked in supermarkets as well as wholesale big box companies.
How much growth did I have? Let's put it this way...I made/make more than the average joe. live a nice life. I don't want more than I can chew.
Do I have the title? A title is nothing but an ego booster. How I do my job, that is why I do what I do. This isn't for growth or for money, it's for the love of the art and I am dang good at what I do.
Do I compete? Nope, Am I well known, nope, nor do I want to be.
I am completely satisfied with what I do and when I see a person's face light up when they see the cakes that I did for them, that is truly the payment that I need.
I don't do this for the status, nor the money, as stated before, it's about making others happy when they receive the cakes that I do. I love what I do, would I be happier owning a company, maybe, maybe not. Again, it's the passion not the dollars.
My dad owned restaurants and sold them because someone came in and bought it. Could I have been happier owning it? Not sure but do I regret doing what I do and not being an owner, absolutely not.
This is where most miss out. Talk to Wolfgang Puck, Border on the Grill owners, Sue and ? ask them can they make it in life not owning a restaurant or a bakery. They became successful because they have put time and money into what they do. They didn't go to school and became an instant success. They paid for their success by putting in the sweat and the tears. They have paid the price in other ways but I am pretty sure, they didn't sit on their buttocks and hoped for something to come their way, they worked for it.
A lot of successful bakers out there isn't doing this job because they are expecting instant dollars, they do it because they have a passion for what they do. Not everyone wants to be an owner. It's ok to be an owner, and if you are that good, with not only the products that you make, but how you make others feel, then you can be successful.
There is a lot of trial and errors to be had. Are you willing to put your dollars where your talents are?
If the dollars is all that you are eyeing, then maybe you should look in another direction.
Thank you for sharing your perspective.
Nevaeh