Bakers

SOC code 51-3011 · O*NET-SOC 51-3011.00 · Little to some preparation needed · Manufacturing and production

Bright Outlook — O*NET expects rapid growth for this occupation

Bakers pay

U.S. national figures, May 2025 BLS survey · How we got this number

Median pay

$37,160

a year

Hourly

$17.86

per hour

10th$28,120Median$37,16090th$49,020

The solid band is the middle 50% of workers; the bar spans the 10th to 90th percentile.

Average pay

$38,480

$18.50 per hour

Middle 50%

$32,660 – $44,360

25th to 75th percentile

Full spread

$28,120 – $49,020

10th to 90th percentile

People employed

236,200

nationwide

National U.S. figure, May 2025. Local pay can be higher or lower.

10th percentile: $28,120; $13.52/hr
25th percentile: $32,660; $15.70/hr
Median percentile: $37,160; $17.86/hr
75th percentile: $44,360; $21.33/hr
90th percentile: $49,020; $23.57/hr

Job outlook · federal projection 2024–34

+6%

Growing faster than average

249,100

jobs in 2024

263,200

projected for 2034

About 14,100 more jobs

U.S. Bureau of Labor Statistics employment projections, 2024–34. Projections describe the broader occupation group and are estimates, not guarantees.

What does a baker do?

Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.

The tasks that matter most day to day

Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.
Set oven temperatures, and place items into hot ovens for baking.
Check products for quality, and identify damaged or expired goods.
Check equipment to ensure that it meets health and safety regulations, and perform maintenance or cleaning, as necessary.
Adapt the quantity of ingredients to match the amount of items to be baked.
Place dough in pans, molds, or on sheets, and bake in production ovens or on grills.
Observe color of products being baked, and adjust oven temperatures, humidity, or conveyor speeds accordingly.
Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions.

How to become a baker

Preparation level: zone 2 — Little to some preparation needed

Education: Usually requires a high school diploma or GED, though some occupations may not.
Experience: Some occupations may need little or no previous experience; others require several months to a year of experience. For example, landscaping and groundskeeping workers might require very little training or previous experience, while agricultural equipment operators can benefit from on-the job training.
Training: Ranges from a few days to one year of on-the-job training.

See all zone 2 occupations →

The federal survey did not capture education levels for this specific occupation, so the preparation-level card above is the best guide to the entry route.

Common questions

How much does a baker earn?

The national median is $37,160 a year. The full range runs from $28,120 at the 10th percentile to $49,020 at the 90th — entry pay sits closer to the lower figure, and experience, licensing and specialisation move you up the range.

Can you become a baker without a degree?

Yes — this occupation sits in preparation zone 2, meaning the typical entry route is usually requires a high school diploma or GED, though some occupations may not. A four-year degree is not the standard requirement, though licensing or certification may still apply.

Is baker in demand?

Federal projections expect employment to grow by about 6% between 2024 and 2034 — growing faster than average. Openings also come from people retiring or changing jobs, which the growth figure does not count.

Skills and knowledge you need

Core skills

Active Listening3.0/5
Reading Comprehension2.9/5
Speaking2.9/5
Critical Thinking2.9/5
Monitoring2.9/5
Active Learning2.6/5

Knowledge areas

Production and Processing3.3/5
Food Production3.1/5
Customer and Personal Service2.8/5
Administration and Management2.8/5
English Language2.8/5
Public Safety and Security2.6/5

Transferable strengths: Judgment and Decision Making, Time Management, Quality Control Analysis, Coordination.