Become a boulangerie Chef: the tasks
The baker is the craftsman who makes bread and other pastries. This profession requires a good knowledge of the different stages of bread baking. The baker can also make new products to expand his offer. They may also be part of the team that welcomes, advises and collects money from customers, and are often responsible for the management and accounting of the business.
Constantly looking for new ideas, a baker makes different types of bread, from the most well known (baguette) to more special and fashionable breads (country bread, wholemeal, gluten-free and regional). Which bakery would be complete, however, without the eternal all-butter croissant? A bakery Chef also makes freshly baked pastries but, if they are specialized in the pastry field, they can also sell a variety of desserts.
To achieve this, the baker must master the techniques and each step of the production process which are inherent to carrying out their job. There are, for example, to become a boulangerie chef, a number of different steps when making bread: preparing the leaven and the bread dough, manual or mechanical kneading, fermentation, shaping the dough and baking.
Although this constitutes the most important part of the job, a baker must also make sure that they are aware of the latest trends and their clients’ needs in order to constantly innovate. The job of boulangerie chef tends therefore to evolve in line with market needs and the modernization of equipment and techniques.