When it comes to professional bakers vs. professional pastry chefs, the fundamental difference is what they specialize in making, though there can be some crossover. Bakers create “dough-centric” products like breads, from flatbreads and baguettes to sourdoughs and seasonal breads. A pastry chef focuses on the sweet side of the profession, creating cakes, tarts, pastries, frozen desserts, and more. The baking and pastry arts degree programs at the Culinary Institute of America prepare future professionals for both sides of this delicious industry segment. For an example of a successful bread baking company headed by a CIA graduate, see the Bread Alone story.