What Bakers are saying

We are asking bakers from all around the country what the best and worst part of their job is and what words of wisdom they have for anyone thinking about becoming a baker. If you would like to have your say please click on the button to the right and fill out the form.

Jarrod Staker

Jarrod Staker

Baker at Olivers Latrobe Cafe Bakery
(Latrobe Tasmania)

“I love the Industry work. I do a lot of competition judging for the Baking Association of Australia and I really enjoy it. Everyday work is rewarding with the right team. I like the early hours, it has become a way of life and I love that the beach is open when I finish work.”

“It’s not the early starts, I actually like them. A lot of people might think that getting up at midnight would be the worst part about being a baker, but when I finish work the sun comes up and my day actually starts. However, I don’t like it when you think a product idea will be a great seller and it doesn’t work.”

“With the right mindset and work ethic it’s really easy to become something big in this industry. Always look forward to your goals and never feel as though any expectation is too high.”

Allan Hodges

Allan Hodges

Baker at Woolworths
(Springfield, Queensland)

“There are so many good parts about being a baker. I always get a kick out of producing a good product. Early starts mean early finish. I’ve worked in the industry for 32 years and I love meeting the people in the industry and bouncing ideas off each other.”

The pay isn’t that good. In general, bakers are grossly underpaid for what we do. Chefs usually get paid more than bakers. It’s very physical work and you can miss a lot of family things due to shift work. For me work life balance is the worst part about being a baker.

“Listen, pay attention, and find your own rhythm because you will always come across tradies who have different ways of doing things to get the same outcome. So, you need to work out your own way to do it. Talk to others and continue to learn. It’s up to you where you end up.”

Scott Campbell

Scott Campbell

Team Leader at Tiptop Bakeries
(Springwood, Queensland)

“I have a lot of experience from working around the world, lots of diversity in roles. I love the way you can go work from one end of the industry to the other and have a lot of diverse jobs.”

“The hours aren’t so good for family life and the pay can be low. But the people are great in the industry.”

“Stick with it. It can be disheartening sometimes. Finishing the apprenticeship, ride out the course, and see what options are available to you then.”