An inspired designer and gourmet, the Baker is an artist and expert. His or her main concern: the freshly baked pastries in the breakfast room in the morning and a range of quality breads for the gustatory pleasure of his or her customers at all times.

His or her creations, pastries, and breads accompany all customers’ meals from breakfast to dinner and the quality of his or her products, as well as the aesthetics of his or her presentations, are the skills that set him or her apart from others.

As the head of the bakery, he or she recruits, trains, and directs his or her team and also decides on the products he or she wishes to serve while supervising the purchase of raw materials. He or she very often works independently with his or her own team but may rely on the Pastry Chef or collaborate with the Restaurant Manager and the Chef to offer products adapted to the customers and menus being served.

The key to success in becoming a Baker

Education: Professional aptitude certificate (CAP) in baking, then advanced vocational diploma (BTS), bachelor’s degree or diploma in gastronomy and management and administration. Professional training at specialised schools is also possible.

Choice of establishment: This activity is mainly carried out in bakeries but there are a few positions at restaurants or luxury establishments. Working in the bakery will allow you to understand the operations of all purely technical, logistical, and human aspects by working as closely as possible with staff, customers, and suppliers.

The path to success: It is most commonly attained by working through all stations at a bakery

1st year: bakery assistant

2nd year: Bakery Lead Line (kneading, baking, shaping, etc.)

30 years of experience in the international hospitality industry, the culinary arts, and student training and support allow the TALENT DEVELOPER team to draw from a large network and support you in your professional plan.