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.
In ancient Rome several centuries later, the first mass production of breads occurred, and "the baking profession can be said to have started at that time."[1] Ancient Roman bakers used honey and oil in their products, creating pastries rather than breads.[1] In ancient Rome, bakers (Latin, pistor) were sometimes slaves, who were (like other slave-artisans) sometimes manumitted.[3] Large households in Rome normally had their own bakers.[4] During those times, most of the people used to bake their own bread but bakeries (pistrina) were popular all over the town.
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In Medieval Europe, baking ovens were often separated from other buildings (and sometimes located outside city walls) to mitigate the risk of fire.[5] Because bread was an important staple food, bakers' production factors (such as bolting yields, ingredients, and loaf sizes) were heavily regulated.[5] For example, Henry III of England promulgated the Assize of Bread and Ale in 1267, subjecting all commercial bakers and brewers to various fees in order to practice their trade and imposing various regulations, such as inspection and verification of weights and measures, quality control, and price controls.[6] Soon after the enactment of the Assize, "baking became a very stable industry, and was executed much more professionally than brewing, resulting in towns and villages having fewer bakers than brewers."[6] Because ovens were expensive capital investments and required careful operation, specialized bakeries opened.[6]
Bakers were often part of the guild system, which was well-established by the sixteenth century: master bakers instructed apprentices and were assisted by journeymen.[5] In Amsterdam in 1694, for example, the cake-bakers, pie-bakers, and rusk-bakers separated from an earlier Bread Bakers Guild and formed their own guild, regulating the trade.[7] A fraternity of bakers in London existed as early as 1155, according to records of payments to the Exchequer; the Worshipful Company of Bakers was formed by charters dated 1486, 1569, and 1685. The guild still exists today, with mostly ceremonial and charitable functions. Five bakers have served as lord mayor of London.[8]
In Ming dynasty China, bakers were divided into different social statuses according to their customers. Bakers were among the thousands of servants who served in the Ming Palace,[10] including recruited cooks, imperial eunuchs, and trained serving-women (Shangshiju).[11][12] Bakers often joined the occupation through apprenticeship,[13] or by being born into a family of bakers.[14]
In addition to the secular aspect of baking, Ming bakers also were responsible for providing pastries for use in various rituals, festivals and ceremonies, such as zongzi.[10] In "Shi Fu Meets a Friend at Tanque" buns were provided for the construction ceremony.[14]
Within bakeries, traditional patriarchal hierarchy controlled. For the family-owned bakery, the eldest male figure (usually the father) in the highest position of the hierarchy. For example, in Feng Menglong's story, when Mr. Bo went out looking for the family's lost silver, his wife was ordered to take care of the bakery.[14]
Ming fiction and art records examples of various bakers; for example, in Feng Menglong's story, the Bo couple owns a bakery to sell the cakes and snacks while in Water Margin, the character Wu Dalang does not have a settled store and sells pancakes on the shoulder pole along the street[15] The Ming-era painter Qiu Ying's work Along the River During the Qingming Festival shows food stores alongside the street and peddlers who are selling food along the streets.[16]
The first bakeries emerged in Jerusalem, after contact with the Egyptians, from whom the Hebrews learned better manufacturing techniques and obtained the recipe. A short time later, there was already a famous bakers' street in the city.
In Roman Catholic tradition, the patron saint of bakers and pastry chefs is Honoratus of Amiens (Honor), a sixth-century bishop of Amiens in northern France for whom the St. Honor cake is named.[25] Lazarus of Bethany (Lazare) was originally a competitor to Honor for the title of patron saint of bakers, but in the 17th century the French bakers' guild settled in favor of Honor.[25]
Baker is an easily recognizable English surname of medieval occupational origin; Baxster is the female form.[26][27] Equivalent family names of occupational origin meaning "baker" exist in other languages: Boulanger, Bulinger, Dufour, and Fournier in French, Bcker in German, and Piekarz in Polish.[27]
Bakers encounter a number of occupational hazards. OOH reports that bakeries, "especially large manufacturing facilities, are filled with potential dangers such as hot ovens, mixing machines, and dough cutters. As a result, bakers have a higher rate of injuries and illnesses than the national average. Although their work is generally safe, bakers may endure back strains caused by lifting or moving heavy bags of flour or other products. Other common risks include cuts, scrapes, and burns. To reduce these risks, bakers often wear back supports, aprons, and gloves."[28]
Both bakers and pastry chefs make desserts and breads. In some restaurants and shops, a single individual serves in both roles. In other environments, there is a distinction between the two positions, with bakers making breads, rolls, and muffins, and pastry chefs making desserts, such as cakes, pies, tarts, and cookies. Even when both bakers and pastry chefs work in the same place, however, there may be overlap.[30]
According to the Occupational Outlook Handbook published by the Bureau of Labor Statistics of the United States Department of Labor, there were 185,300 bakers in the U.S. in 2014, with median pay of $23,600 per year or $11.35 per hour.[28] About 28% of U.S. bakers work in stand-alone bakeries or in tortilla manufacturing; 26% work in grocery stores; 15% work in restaurants and other eating places; and 5% were self-employed.[28] About 30% of U.S. bakers worked part-time in 2014.[28]
Do you want to try new flavors or find a comforting, classic treat? You can do both at The Baker - New Bedford. Our bakery produces all kinds of pastries, bread, sandwiches and other treats. We offer everything, from creative dishes available for one day only to longtime staples like French baguettes and sourdough boules. Visit us to browse our baked goods today.
Baker County operates under an EEO policy and complies with Section 504 of the Rehabilitation Act of 1973 and the Americans with Disabilities Act. Assistance is available for individuals with disabilities by calling 541-523-8200 (TTY: 541-523-9538). Read our Liability Statement and Supported Browsers.. Send questions or comments about this website to webmaster@bakercountyor.gov.
This is the beginning of our Classic Single Pie Crust recipe. You'll notice I'm looking at the recipe not in volume, but in grams; baker's percentage is all based on weight, not volume, so you'll need a scale to try this at home.
Hi Tina and Paul, Baker's Math, and describing each of the ingredients as a percentage of the flour weight, makes sense to professional bread bakers in the same way that musical notes make sense to musicians. It's a way of expressing a bread formula that is clear and instantly communicates information about the type of bread being made. For example, when bakers see that the hydration percentage (the weight of the water as compared to the flour) is 80%, that's going to be a pretty wet dough, whereas a dough that is 60% hydration will be much stiffer. In the first case you may be making ciabatta, while the lower hydration recipe is more likely to be a sandwich bread or bagel. Creating a formula in this way also makes scaling a recipe up or down easier for professional bakers. But you are both totally correct that there is more than one way to skin a cat, and you can also adjust a recipe as you described. We always recommend doing what works best for you, so if this method doesn't make sense to you, then there's no reason you need to adopt it.
Hi Karla, if you have a baker's formula for your recipe then each ingredient is listed as a percentage of the flour amount, which is always considered 100%. So say, the water amount is listed as 70%, then you would multiply 500 (the weight of the flour you want to use) by .70 to get the weight of the water = 350g. If, however, you just have a recipe that you want to adjust to include 500g of flour rather than X amount of flour, you can easily translate this into a formula by dividing the weight of each ingredient by the weight of the flour. For example, say your recipe lists 800g of flour and 560g of water. 560/800 = .70, or 70%., so the water is 70% of the flour. Once you've created a formula for the original recipe then you can easily scale the recipe up or down by plugging in the weight of the flour you want to use (always considered 100%) and then multipling each ingredient percentage by that number. So, say this time the water percentage is 65%: 500 X .65 = 325g. For more help with how to adjust recipes using baker's percentages, check out this article. 589ccfa754
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