I currently own and run a bakery. We sell breads and pastries, and generally avoid anything custom, such as fancy cakes.
We have things figured out enough that we’ll hire people with no experience on the spot and train them up. We start by having them work the table, meaning they shape the dough into the final products. Its fairly safe, and as long as there is supervision its not usually hard. From there they can pick where they want to train next, be it mixing, ovens, or something else.

As for my own training, I did not have any schooling or apprenticeship. What helped me was to hire someone with experience. The baker we hired didn’t have a grasp of fundamentals (why certain things are done), but he knew enough of the mechanics to get us going. I spent a lot of time reading, researching, and learning the underlying science of things. Also I was just crazy enough to make large changes in production with minimal testing until things worked. Changes such as swapping out starter types in a dough…

As for the job market: we are having an extremely hard time finding people. In Oregon minimum wage is $14/hour but you can drive for Amazon for over $20. Trying to strike a balance with labor costs and product costs has been very difficult, especially with Covid. Last time I priced out ingredients, a baguette cost less than $0.15, but the rest of the cost is 100% people. So we spent a ton of time getting less people involved. Today we can comfortably bake about 1000lbs of dough with one person mixing, two on the tables, and one on the ovens.

One essential part of our operations is the custom software I wrote for managing the production floor. We track orders for customers in the software and on the day for baking the mixer just uses the iPad for how much dough to make, how much batter to mix, and how much of each ingredient to weigh. Then the shapers see a list of what breads to make out of each dough, and then the bakers get to see what should be baked. Because the software automatically calculates all the quantities, the production process is MUCH less mentally challenging and basically runs on autopilot. We are looking to actually cleanup and resell the software to bakeries.

And finally, is it a good career? Depends a lot. We only have one location, so as a baker there’s only so much you can climb up the ladder. If you really wanted to make a good career you’ll need to learn all the jobs and learn them well. Then make your way into management with all the knowledge you now have. If you really wanted to climb, you’ll jump over to a large company or one thats looking to become large. Be aware that large bakeries are very different in many ways from small operations. Our bakery is looking to grow a lot, and we need people to make it happen. We are projecting to open a second production facility in a few years, and we would be looking to hire all sorts of positions, including shift managers, general production managers, and there would likely also be a production manager over both facilities. The downside is that if you’re in it because you enjoy touching the products, then too high up the management ladder you climb, the less that’ll happen.

With all that said, it’s extremely hard to own a bakery, especially starting out. The capital expenditure is huge. Yes, the margins you get are pretty good. We are hovering around a 50% gross margin now which is great, but we need to increase the volume of product we move. I still write a ton of code for my other startup that we are trying to launch soon (finance, not baking). I personally enjoy baking a lot, but I have waaaay more skill with the computer, so I’m stuck balancing where to spend my hours in the day. Becoming a baker depends a lot on what you want to do with yourself.