Baker

Baker is a professional designation for those who earn their livelihood in the bakery trade through the baking of bread, rolls, biscuits and pastries. Baker is a professional training.

Distinction baker - pastry

The name baker is colloquially used sometimes for the profession of pastry chef ( confectioner ). Confectioners are but specializes in sweet goods and produce no bread products. In Germany and Austria it is also to separate professions, must be made for the various journeyman's examinations. Many bakeries also produce products that belong to the craft of pastry chef. Bakers who have learned or worked in such bakeries are referred to as " baker and pastry experience."

History

The patron saint of bakers is Saint Nicholas of Myra.

The craft of the baker still shared earlier in

• Confectioner ( pastry chef )
• Gingerbread baker ( Gingerbread )
• Lot or White Baker (wheat bread, buns, etc.)
• Fast or black baker ( rye bread )

These distinctions were first abolished in Prussia in 1752, as it led to constant friction, even to the detriment of customers. The baker profession was one of the free gift of unclosed and crafts. The power of a master to bake, called the (Back ) justice or the bank. Already in Roman law the bakers were combined to form their own corporations and in the Middle Ages the formation of Bäckerinnungen was driven by granting privileges. However, your rights corresponded to certain obligations. Thus, the baker should help prevent by providing continuously existing inventories flour general emergencies.

In Paris and in some French départements bakers were united in 1801 to form closed corporations headed by syndicates. Then a magistrate approval was required for operation. A special bakery Checkout had the equalization of the price of bread for the purpose by in expensive times from the same advances were made ​​to the baker. This institution existed until 1863.

The German Industrial Code was finally free the baking industry. According to § 73, however, the baker could be encouraged to bring the weight and price of their goods in the business to the attention of the audience.

The sale of baked goods has traditionally been in the shops of master bakers that have been run as a family. These bakeries based in the flour from the local millers. With industrialization produced more and more large-scale bakeries which produced alongside fresh baked goods and frozen dough in so-called back streets. Initially intended as product diversification, took over the local bakeries baking and selling these pieces of dough in addition to products from own production. Same time, these baked goods were increasingly offered as well as finished products in supermarkets and gas stations. Due to the increasing pressure, due to a great competition, had in recent decades, many traditional bakeries close down their businesses or were taken over by chain stores. In the suburbs, stations and major malls discounters have prevailed in the recent past, the frozen dough bake them on the sales floor.

Education and training

Germany

After a mostly three-year dual training in the bakery trade, the trade test is taken before the competent regional guild. Immediately following is the opportunity to continue in a specialized school and then take the master's examination before the Chamber of Crafts for the journeymen bakers. This training can be done at the local guild, a master school (for example, Federal College of Weinheim, Baker's School Hannover, Saxon Baker's School Dresden- Helmsdorf, technical school Olpe, Bavarian Academy artisan bakery Lochham ) or. The previously required five years of apprenticeship time as admission requirements for master's certificate has ceased to exist. After the successful completion of the master's examination one acquires the right to independently pursue the profession of baker and train apprentices in this occupation.

Austria

In Austria, the apprentice is trained in vocational schools and in small scale enterprises (bakeries ) or in industrial operations three years in the dual system and submit at the end from the final exam. The related apprenticeships pastry can be completed with a shorter training period and after the apprenticeship training can follow a master. In contrast to Germany, a master's examination is not absolutely necessary for a business license, the final exam and three years ' relevant practical experience suffice for this also.

Switzerland

France

In France, there is the training ( apprentissage ) to the bakery (French Boulanger ).

The training is somewhat narrower than in Germany and Switzerland, the baker bakes proverbial "only" baguettes and other breads, but for example, no croissant ( for the pastry chef is in charge ). But already exist for this purpose which clearly differ in dough and baking partly over twenty different varieties baguette.