History of Baking
– Baking is an ancient activity, with the control of yeast being relatively recent.
– Ancient Greeks used enclosed ovens heated by wood fires.
– Greeks baked dozens of types of bread, with descriptions of seventy-two varieties.
– Ancient Roman bakers used honey and oil, creating pastries instead of bread.
– Gauls discovered that adding beer froth to bread dough made well-leavened bread.
– Baking ovens were often separated from other buildings to prevent fires.
– Bakers’ production factors were heavily regulated, such as ingredients and loaf sizes.
– The Assize of Bread and Ale in 1267 regulated commercial bakers and brewers.
– Specialized bakeries opened due to the expensive capital investment of ovens.
– Bakers were part of the guild system, with master bakers instructing apprentices.
– Bakers had different social statuses based on their customers.
– Bakers served in the Ming Palace and were responsible for pastries used in rituals.
– Traditional patriarchal hierarchy controlled bakeries, with the eldest male in charge.
– Ming fiction and art depict various bakers and street vendors selling food.
– Culinary skills, including pancake preparation, were recorded in Ming-era works.
– The Columbian Exchange greatly influenced the baking occupation.
– Access to sugar increased due to cultivation in the Caribbean.
– Ingredients like cocoa and chocolate became available in the Old World.
– Europeans learned to refine sugar from sugar beets, leading to new baking techniques.
– Puff pastries and Danish dough were developed during this period.
– Important books on bread-baking were published in the 1770s.
– Baking was a common occupation during the Industrial Revolution.
– New York State passed a reformist bakeshop law in 1895, protecting bakery workers.
– The Lochner v. New York case marked a pro-employer era in labor law.
– Bakery workers in New York went on strike in 1905 due to poor working conditions.
– In Christianity, the first bakeries emerged in Jerusalem after contact with Egyptians.
– Hebrews learned manufacturing techniques and obtained recipes from Egyptians.
– Jerusalem had a famous bakers street.
– Bread of Eucharist is used in Christian churches.
Surname Baker
– English surname of medieval occupational origin
– Female form is Baxster
– Equivalent family names in other languages: Boulanger, Bulinger, Dufour, Fournier, Bäcker, Piekarz
– Bakers produce various types and quantities of breads and pastries
– Some bakers create new recipes
Occupational Hazards
– Bakers work in environments with potential dangers such as hot ovens and mixing machines
– Higher rate of injuries and illnesses compared to the national average
– Common risks include back strains, cuts, scrapes, and burns
– Bakers often wear back supports, aprons, and gloves to reduce risks
– Flour allergens and microbial enzymes can cause occupational asthma
Comparison with Pastry Chef
– Both bakers and pastry chefs make desserts and breads
– Some individuals serve in both roles, while others have a distinction between the two positions
– Bakers make breads, rolls, and muffins
– Pastry chefs make desserts like cakes, pies, tarts, and cookies
– There may be overlap in responsibilities even when both roles exist in the same place
Equipment and Employment Statistics
– Bakers use a variety of equipment including rolling pins, bakers peel, flour scoops, brushes, and flour mills
– Rolling pin is used to work dough
– Bakers peel is a large paddle used to slide loaves in and out of an oven
– Flour scoops are used to add, remove, or measure flour
– Brushes are used to brush off excess flour and for glazing
– In 2014, there were 185,300 bakers in the U.S.
– Median pay was $23,600 per year or $11.35 per hour
– 28% of U.S. bakers work in stand-alone bakeries or tortilla manufacturing
– 26% work in grocery stores
– 15% work in restaurants and other eating places, while 5% are self-employed Source: https://en.wikipedia.org/wiki/Baker
A baker is a tradesperson who bakes and sometimes sells breads and other products made of flour by using an oven or other concentrated heat source. The place where a baker works is called a bakery.
 A U.S. Navy baker aboard the USS John C. Stennis aircraft carrier moves a tray of hot, freshly baked rolls onto a cooling rack. | |
| Occupation | |
|---|---|
Occupation type | Vocational |
Activity sectors | Food Hospitality |
| Description | |
Education required | Apprenticeship |
Fields of employment | Food Hospitality |
Related jobs | Chef |
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