The catering baker profession: Craftsmanship and gastronomy
Mastering the art of bread-making while innovating in culinary creation: This is what the catering baker profession has to offer. Much more than just making bread or freshly baked pastries, this professional is an all-round craftsperson, capable of combining discipline, creativity and a sense of service. From local shops to catering laboratories and events, they play a key role on the local gastronomy scene.
Daily tasks
The daily routine of a catering baker involves a wide variety of tasks which are complementary. The main task is, of course, the artisanal production of bread and freshly baked pastries. Kneading, shaping, baking... These techniques require precision and consistency. They master different types of flour, yeast, and fermentation times, to offer a variety of quality products.
But it doesn't stop there. They also develop a range of savoury and sweet catering products: Quiches, pizzas, salads, sandwiches, individual or shared desserts. This range caters to customers looking for quick and tasty meals made on-site.
Catering bakers are also responsible for preparing specific orders: Meal trays, buffets, private or professional events. They adapt their production according to customer flow and peaks in activity, which requires great organisational skills.
At the same time, they are a
culinary creator, inventing new recipes to surprise and gain the loyalty of their customers. This creative element is particularly important for personalised events such as weddings and cocktail parties.
What are working conditions like in the profession?
Working in the bakery and catering industry requires great physical and mental stamina. The pace is fast, days often start very early, sometimes as early as 3 or 4 in the morning. This is essential for the first products to be ready when the shop or salespoint opens.
The working environment can be hot, noisy and demanding. You have to stand for several hours, carry heavy loads and meet tight deadlines. Teamwork is common, but some tasks may be carried out completely independently.
This profession also demands great discipline: Every gesture counts, and consistency is essential to guarantee constant product quality. Despite the constraints, many professionals emphasise the pride they take in their work and the pleasure of seeing their creations appreciated by customers.
The essential skills needed to become a catering baker
Catering bakers need a range of highly technical skills. In boulangerie, they master the fundamentals of planning, preparing freshly baked pastries and working with dough. As a caterer, they are familiar with classic savoury recipes such as quiches and takeaway dishes, as well as more complex techniques depending on the requirements of their customers.
They must also comply with food hygiene standards, know storage and cooking temperature regulations, and make good use of professional equipment such as ovens, kneading machines and refrigeration chambers etc.
Planning production is also part of their daily routine. They need to know how to organise their work to meet deadlines and anticipate requirements.
