Food industry: how to become an industrial baker?

From the brewer to the fresh produce inspector and the baker, jobs in the agri-food sector are very varied. Next year, it will be 30 years since the designation “French tradition bread” was established by decree in 1993. If you are interested in making baguettes and pastries, here is an article on the profession of industrial baker.

Jobs in the agri-food sector

The baker is one of the jobs in the agri-food sector. The sector covers all professions involved in the transformation of raw materials from agriculture, livestock and fishing into food products. According to the latest figures from the Ministry of Agriculture and Food, the food industry has more than 400,000 employees in France. Bakery, pastry and pasta are among the top 5 agri-food sectors in terms of salaried workforce.

Trades in the agri-food sector: professions practiced in bakery

Among the professions practiced in the bakery is of course the baker, but also the pastry chef, the shopkeeper, the caterer. A true French cultural emblem, the baguette is made by the baker. It is widely consumed by the French. The Bread Observatory gives the figure “6 billion baguettes come out of bakeries every year”.


The bakery trades can be practiced in a trade or in a larger company. The baker, whether artisan or industrialist, knows the process of making bread and pastries. They both need to produce a specific amount each day.

The first difference lies in the destination of the product. The artisan generally has his own business and supplies bread to private customers. The industrialist delivers structures (supermarkets, brands, various companies, etc.). The second difference is in the status of the baker. The craftsman can be his own boss when the manufacturer is an employee of a production company.


To become a baker, it is necessary to undergo training: a certificate of professional aptitude (CAP). Most often in alternation, the CAP is opened after the class of the third. It allows to enter the active life. The CAP can also be integrated into a professional bakery baccalaureate course. This lasts three years. This diploma provides additional skills in business management, essential for running a business.

Throughout his studies, the baker learns to make all kinds of bread, the famous baguette, but also special breads: wholemeal, with different seeds… He also acquires know-how in pastries (croissant, brioche, chocolate or chocolatine). Inventory management and quality control of raw materials are also part of his learning. Very often, the job requires know-how in the preparation of sandwiches, which are increasingly sold in bakeries.

In an industrial bakery, the baker most often works in a team with staggered hours. Throughout his career, he can evolve. From a position as an industrial baker, he can notably become a team leader.

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