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List: Posted: 11/07/11
If you are looking for a job and you've always dreamed of working at a bakery, you might find that having some type of experience is going to be very beneficial. Of course, if you aren't going after a job that requires actual baking experience, such as a cashier, you won't need to have knowledge of baking. However, most people want to work in the actual baking portion of the job, and that is where baking experience can help.
Luckily, you have a couple of options to get that experience to land a nice job in a bakery. The first thing you can do is try to get hired at a local grocery store and see if they have openings in their own baked goods section. For many of these jobs, you don't need to have any actual experience as they will train you, and you can learn quite a few things on the job. You won't be one of their bakers, at least not at first, but you will be taught to prepare the ingredients, mix the dough, and keep the ovens at the correct temperature. You can store that experience away for when you want to apply to a different (and better) company.
Another option that can help you get your foot in the door at a bakery is to take some baking classes. You should be able to find some courses in your area at a low cost that can give you a better understanding of the process of baking, and that will let you develop your skills in a friendly environment. This experience can be very helpful, and will benefit both your knowledge and skills.
Also, keep applying to shops in your area and don't give up on the dream. Talent and perseverance will pay off in the end, and will give you the tasty career you've always wanted!
Welcome to Baguette Republic We are a traditional wholesale artisan bakery producing a large variety of artisan breads, pastries and cookies using the best European techniques and tradition. Our namesake baguette and other breads look beautiful, smell extraordinary and taste exceptionally savory. Our breads have a full, round shape and thick brown crust. We make sure that the dough is allowed enough time for fermentation and baking. The large holes are the result of proper hydration. Our flour is never over-processed or bleached. Our breads are baked daily and delivered fresh, seven days a week for the enjoyment of your customers.
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