A pastry chef and a baker are both skilled professionals in the world of baking, but they specialize in different aspects of the craft. A baker produces a wide variety of items, including bread, rolls, cakes, and other baked goods that are staples of everyday consumption. The role of baker is more likely to be an entry-level position.
On the other hand, a pastry chef is typically responsible for specializing in desserts and may also make non-baked goods such as custards, sauces, and chocolate. They often work in upscale restaurants, hotels, or pastry shops, and their creations involve a high level of artistry and precision, including techniques like tempering chocolate, crafting intricate sugar decorations, and creating complex flavors. This role is typically more advanced than a baker role and comes with more experience.
For a more in-depth description of these roles, you can refer to our article: Pastry Chef vs Baker: What’s the Difference.