Jobs · Kitchen

Boulanger (baker in a restaurant or hotel)

Makes the bread for a restaurant or hotel kitchen, often working overnight or very early. Many kitchens now make their own sourdough and laminated doughs in-house.

A real shift

Start in the small hours, shape and bake dough mixed the day before, feed starters, and prepare the next day's mix.

Skills that matter

  • Fermentation
  • Dough handling and shaping
  • Oven management
  • Planning across days
  • Consistency

Qualifications

  • Level 2 or 3 Craft Baker apprenticeship
  • Level 2 Diploma in Professional Bakery
  • International: CAP Boulanger (France)

Where it leads

  1. Boulanger
  2. Head baker
  3. Bakery owner
  4. Pastry chef

What we'd ask on the show

  • The bread course comeback
  • Night shifts and the baker's body clock
  • Should restaurants charge for bread?

Work as a boulanger? Come on the show

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