| Not a baker but very close to one. Bakery is learned as apprenticeship in my home, i.e. 50% school with other young bakers and the other half in the bakery which took you in. This is a very classical education type for trades called "Ausbildung". It takes 3 years and afterwards you can work or become a master/"Meister" which takes two more years. A Meister extends his knowledge and some years ago it was mandatory by law to have finished your Meister to open your own business.
Personally this is a very good way to learn professional crafts and you even get payed for it - even when in school. The job market is not so nice as there are mainly bakery chains which don't even hire bakers by education primarily due to higher labor costs. However, there are some bakers who create their own small shops where they do everything by hand in contrast to the prefabricated and highly optimized bakery chains.
The small shops make traditional bread, and you can taste it. Your stomach and digestive system will probably like it, too. Yes, it is a good career if you dare and risk opening your own store. You will attract people by the quality of your product who will, in exchange, not only become loyal customers but being the supplier for bread in Germany is a highly valued profession - an institution. Good people get help by other good people. This is basic human law. I feel having a platonic relationship with the baker I know and he never has IT problems for long. :) |
You are making a good point here. Different countries will value quality bread and other types of baking much more than others.