Bakers held about 185,300 jobs in 2014. The industries that employed the most bakers were as follows:
Bakeries and tortilla manufacturing
28%
Grocery stores
26
Restaurants and other eating places
16
About 1 in 20 bakers were self-employed in 2014.
The work can be stressful because bakers follow time-sensitive baking procedures and often work under strict deadlines. For example, bakers must follow daily production schedules to bake products in sufficient quantities while maintaining consistent quality. In manufacturing facilities, they often work with other production workers, such as helpers and maintenance staff, so that equipment is cleaned and ready.
Bakers are exposed to high temperatures when working around hot ovens. They stand for hours at a time while observing the baking process, making the dough, or cleaning the baking equipment.
Bakers who run their own business often spend additional hours managing all aspects of the business to ensure bills and salaries are paid, supplies are ordered, and the business is profitable.
Injuries and Illnesses
Bakeries, especially large manufacturing facilities, are filled with potential dangers such as hot ovens, mixing machines, and dough cutters. As a result, bakers have a higher rate of injuries and illnesses than the national average.
Although their work is generally safe, bakers may endure back strains caused by lifting or moving heavy bags of flour or other products. Other common risks include cuts, scrapes, and burns. To reduce these risks, bakers often wear back supports, aprons, and gloves.
Work Schedules
About 3 in 10 bakers worked part time in 2014.
Grocery stores and restaurants, which employed about 40 percent of bakers in 2014, sell freshly baked goods throughout the day. As a result, bakers are often scheduled to work shifts during early mornings, late evenings, weekends, and holidays.
Bakers who work in commercial bakeries that bake continuously may have to work late evenings and weekends.
