State medians come from the same OEWS release as the national figures. The cost-of-living column divides each state median by that state's BEA Regional Price Parity, restating pay in national-average dollars so a high-cost state and a low-cost one can be compared directly.
Baker Salary (2026): Data, Outlook & How to Become One
The median pay for Bakers is $37,160 a year ($17.86/hr), according to BLS OEWS, May 2025. Employment is projected to grow 5.6% through 2034, with about 39,900 openings a year (BLS EP, 2024–2034). Typical entry-level education: No formal educational credential.
SOC 51-3011ProductionLast updated August 23, 2026
- Median pay
- $37,160
- Projected growth
- +5.6%
- Openings a year
- 39,900
- Typical education
- No formal credential
BLS OEWS, May 2025
BLS EP, 2024–2034
BLS EP, 2024–2034
BLS EP, 2024–2034
Also advertised as: Baker, Cake Decorator, Dough Mixer, Mixer, Pastry Chef, Scaler.
How much do Bakers make?
10th percentile$28,120
Entry / lowest-paid tenth
25th percentile$32,660
Lower quartile
Median (50th)$37,160
Half earn more, half earn less
75th percentile$44,360
Upper quartile
90th percentile$49,020
Top-paid tenth
| Median annual wage | $37,160 |
|---|---|
| Median hourly wage | $17.86/hr |
| Mean annual wage | $38,480 |
| People employed | 236,200 |
Versus all US occupations
At $37,160, Bakers earn 27% below the $50,980 median across all US occupations, a difference of $13,820 a year.
Versus production occupations
Inside the Production group, where the middle occupation pays $47,920, this is 22% below the group median.
Pay range
The top 10% earn $49,020 or more while the bottom 10% earn $28,120, a gap of 1.7×. That is a narrow spread, so experience and employer move pay less than in most occupations.
Rank in the bank
This median pays more than 6% of the 923 occupations in the NueCareer career bank.
Cost of living
Hawaii posts the highest raw median ($46,710), but once local prices are taken into account South Dakota leads at $43,280 in national-average dollars.
Which states pay Bakers the most?
| State | Median | COL-adjusted | Employed |
|---|---|---|---|
| Hawaii | $46,710 | $42,483 | 1,580 |
| Washington | $46,140 | $43,116 | 6,270 |
| District of Columbia | $44,040 | $40,072 | 1,270 |
| California | $43,120 | $38,945 | 30,020 |
| Colorado | $40,650 | $39,446 | 4,680 |
| Minnesota | $40,210 | $40,772 | 2,660 |
| Wyoming | $40,000 | $43,154 | 240 |
| Vermont | $39,980 | $40,813 | 580 |
| Alaska | $39,710 | $38,795 | 430 |
| Nevada | $39,540 | $39,548 | 2,040 |
Is Baker a growing career?
Bakers5.6%
All US occupations3.1%
+5.6% projected growth vs 3.1% for all occupations.
Faster than average
BLS projects employment of Bakers to change 5.6% over 2024–2034, against 3.1% projected for all occupations. That is 14,000 more jobs.
Annual openings
About 39,900 openings are projected each year, 16.0% of the 249,100 jobs that existed in 2024. Most come from workers leaving the occupation, not from growth alone.
Many of those openings are expected to result from the need to replace workers who transfer to different occupations or exit the labor force, such as to retire.
Baked goods, including cereals, breads, and snacks, remain a major part of the daily diet for many people and are often valued for their convenience. Population and income growth are expected to result in greater demand for a variety of commercial and retail specialty baked goods, including cupcakes, pies, and cakes.
As a result, more bakers are expected to be needed in food manufacturing and retail establishments that make and sell baked goods.
How to become a Baker
Baking is not licensed and BLS records no formal educational credential as typically required. The certification employers may insist on is food safety, set by your state or local health department. The baking credential people search for, the Retail Bakers of America ladder from Certified Journey Baker up to Certified Master Baker, is voluntary, available only to RBA members, and gated on documented hours rather than on a course: the entry level alone wants a year, 2,000 hours, of verifiable commercial or retail baking experience.
The credential path, step by step
- Get hired and learn on the jobOn-the-job training may last up to 1 year
BLS says most bakers learn their skills through on-the-job training, that the length varies but may last up to 1 year, and that no formal educational credential is typically needed, though employers may prefer or require a high school diploma. Some bakers start as a baker's assistant and progress as they take on more responsibility.
- Consider a baking or culinary programme, but know it is optionalTechnical, culinary or baking programmes typically last 1 to 2 years
BLS describes technical, culinary arts or baking programmes covering nutrition, food safety and pastry techniques, typically lasting 1 to 2 years, and usually requiring a high school diploma or equivalent to enter. Some employers instead provide apprenticeship programmes, which BLS says may take months or years to complete.
- Get the food safety certification
BLS states that employers may require candidates to obtain certification in food safety procedures and directs you to your state or local health department. The FDA Food Code is a model that local, state, tribal and federal regulators adopt into their own rules, which is why the answer is a health department answer rather than a national one.
- Log the hours if you want RBA certification
The two entry-level RBA credentials, Certified Journey Baker and Certified Journey Decorator, each require RBA membership, no mandatory education, and a minimum of one year (2,000 hours) of verifiable commercial or retail baking experience, or a year of combined education and work experience of which at least 1,000 hours must be work experience. Both are earned by a written test at 75 percent, taken online, and both can be completed from a classroom or from home.
- Step up to Certified Baker, which adds sanitation and a practical exam
Certified Baker and Certified Decorator each require RBA membership, verification of ServSafe certification or completion of a 30-hour sanitation course from a school, government agency or association, and four years of verifiable full-time commercial or retail experience (or the journey-level credential plus three more years). Both require a written test at 75 percent and then a one-day practical test administered by RBA, also at 75 percent. The written exam must be passed before the practical.
- Certified Master Baker is the top of the ladder
CMB requires the Certified Baker designation plus three more years of verifiable full-time experience, or over ten years of experience without CB. It adds 30 contact hours of professional development in supervision or bakery management and production, a portfolio submission, a written test at 75 percent, and a two-day practical test. A practical exam runs only when a minimum number of candidates register, and a candidate's study guide is unique to their test site because the products and formulas change between sittings.
Exams you have to pass
RBA written and practical certification exams
Written exams are delivered online and cannot be paused once started. From Certified Baker upward the written exam must be passed before the practical, which is judged by 3 to 5 RBA judges against a detailed grading rubric candidates see in advance, with a 75 percent minimum on each segment and overall. Approved candidates have two years from acceptance to sit both tests or the application lapses. Failing one or two product segments allows a partial retest after three months with documented practice; failing three or more means retaking the whole practical.
Administered by Retail Bakers of America.
- How long the training takes
No programme is required. BLS puts on-the-job training at up to 1 year and technical, culinary arts or baking programmes at 1 to 2 years. RBA certification is gated on experience instead: 2,000 hours for Certified Journey Baker, four years for Certified Baker, and Certified Baker plus three further years for Certified Master Baker.
- Continuing education
Set by each state
Nothing obliges a baker to hold or maintain a credential. RBA recognises both formal educational experiences and informal ones such as seminars, workshops, distance learning, trade shows and affiliate programmes toward its professional development requirement, and counts 1 continuing education unit as 10 contact hours.
Licensing and state variation
Not a state license
No state licenses bakers. Food safety certification is the variable, and BLS points you to the state or local health department rather than to a state board, because the FDA Food Code is a model that state, local and tribal regulators adopt into their own rules. Cottage food laws are a separate state-level layer that governs baking for sale from a home kitchen, and they differ sharply between states in what products are allowed, what sales limits apply, and what labelling and registration is needed.
Who governs the credential
- Retail Bakers of America (RBA) — Runs the main US retail baking certification programme, available exclusively to RBA members, across five levels: Certified Journey Baker, Certified Journey Decorator, Certified Baker, Certified Decorator and Certified Master Baker. It sets the experience hours, sanitation prerequisites, written and practical exams and fees for each.
- U.S. Food and Drug Administration (FDA) — Publishes the Food Code, the model that state, local and tribal regulators adopt to set the food safety rules a bakery and its staff must meet. The 2022 edition is the most recent full edition.
Credential detail for bakers is researched by hand from the bodies that issue it, not derived from BLS or O*NET. Sources last checked August 23, 2026. Requirements change: confirm with your own state board before enrolling in anything.
- U.S. Bureau of Labor Statistics, Occupational Outlook Handbook — Bakers, How to Become One · checked August 23, 2026
- Retail Bakers of America — Levels of Certification (experience hours, sanitation prerequisites and exams for CJB, CJD, CB, CD and CMB) · checked August 23, 2026
- Retail Bakers of America — Certification Requirements (fees, written and practical exam process, retesting rules) · checked August 23, 2026
- U.S. Food and Drug Administration — FDA Food Code · checked August 23, 2026
What the federal data says
Bakers typically need no formal educational credential to enter the occupation; however, employers may prefer or require that candidates have a high school diploma, and some candidates choose to attend a technical or culinary school. Bakers typically learn their skills through on-the-job training, which may include participating in an apprenticeship program.
| Typical entry-level education | No formal educational credential |
|---|---|
| Preparation needed (O*NET job zone) | Little or no preparation |
| Work experience in a related occupation | None |
| Typical on-the-job training | Moderate-term on-the-job training |
What education people in the job have
O*NET incumbent survey: the highest level of education reported by people already working as bakers.
- High School Diploma57.5%
- Less than a High School Diploma25.0%
- Some College Courses9.5%
- Post-Secondary Certificate8.1%
What does a Baker do?
Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.
Bakers mix ingredients according to recipes in order to make breads, pastries, and other baked goods.
Day-to-day tasks
- Place dough in pans, molds, or on sheets, and bake in production ovens or on grills.
- Set oven temperatures, and place items into hot ovens for baking.
- Check products for quality, and identify damaged or expired goods.
- Observe color of products being baked, and adjust oven temperatures, humidity, or conveyor speeds accordingly.
- Check equipment to ensure that it meets health and safety regulations, and perform maintenance or cleaning, as necessary.
- Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions.
- Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.
- Check the quality of raw materials to ensure that standards and specifications are met.
O*NET core tasks, ordered by reported importance.
Working conditions and hours
Most bakers work full time, although part-time work is common. Schedules may vary and often include early morning, night, weekend, or holiday shifts. Some facilities operate around the clock.
Where the work happens
- Almost never works outdoors
Physical demands
- On their feet more than half the working day
Pressure and stakes
- Meeting strict deadlines at least weekly
Autonomy
- A lot of freedom to make decisions without checking first
Schedules: BLS Occupational Outlook Handbook, 2024–2034 edition. Conditions: O*NET Work Context survey, showing only the signals people in the job report decisively one way or the other.
Where bakers work
| Bakeries and tortilla manufacturing | 32% |
|---|---|
| Grocery and specialty food retailers | 24% |
| Self-employed workers | 6% |
| Special food services | 2% |
BLS Occupational Outlook Handbook, 2024–2034 edition.
Core skills
- Monitoring3.3/5
- Active Listening3.0/5
- Speaking3.0/5
- Critical Thinking3.0/5
- Active Learning3.0/5
- Reading Comprehension2.9/5
- Writing2.3/5
- Mathematics2.3/5
Transferable skills
- Coordination3.0/5
- Judgment and Decision Making3.0/5
- Time Management3.0/5
- Operations Monitoring2.9/5
- Quality Control Analysis2.9/5
- Social Perceptiveness2.8/5
- Service Orientation2.5/5
- Complex Problem Solving2.3/5
Tools and software
- Office suite software · in demand
- Presentation software · in demand
- Spreadsheet software · in demand
- Word processing software · in demand
- Analytical or scientific software
- Data base user interface and query software
- Desktop publishing software
- Electronic mail software
- Enterprise resource planning ERP software
- Internet browser software
- Inventory management software
- Materials requirements planning logistics and supply chain software
“In demand” marks an O*NET Employer-Based Hot Technology, software named in real job postings for this occupation.
What personality type suits a Baker?
Interest profile: O*NET Occupational Interests, scored 1–7
Realisticprimary6.3
Investigative1.7
Artistic2.4
Social1.7
Enterprising2.1
Conventionalprimary4.2
Day to day this is work built around hands-on, practical work with tools, machines or the outdoors, combined with organising, following procedures and working precisely with data.
Closest MBTI types
NueCareer fit scores: cosine similarity between each MBTI type's interest vector and this occupation's O*NET interest profile. Not a BLS or O*NET figure; the method is documented on our methodology page.
Baker: frequently asked questions
How much do Bakers make?
Bakers earn a median of $37,160 a year (BLS OEWS, May 2025), 27% below the $50,980 median for all US occupations. That works out at $17.86/hr. The middle half earn between $32,660 and $44,360. The top 10% earn $49,020 or more.
Do you need a degree to become a Baker?
No. BLS lists no formal educational credential as the typical entry requirement for Bakers, and O*NET rates the preparation needed as little or no preparation. BLS also lists moderate-term on-the-job training as typical on-the-job training. In O*NET's survey of people already doing the job, 57.5% hold high school diploma.
Is Baker a growing career?
Yes. Employment is projected to grow 5.6% over 2024–2034, faster than the 3.1% average for all occupations (BLS EP, 2024–2034). BLS still projects about 39,900 openings a year, mostly from workers retiring or moving to other work.
What does a Baker do?
Bakers mix ingredients according to recipes in order to make breads, pastries, and other baked goods. A core O*NET task: place dough in pans, molds, or on sheets, and bake in production ovens or on grills. Employers most often ask for Office suite software, Presentation software, Spreadsheet software.
Which states pay Bakers the most?
The highest state medians for Bakers are Hawaii ($46,710), Washington ($46,140), District of Columbia ($44,040) (BLS OEWS, May 2025). Adjusted for local prices using BEA Regional Price Parities, South Dakota moves to the top at $43,280.
What personality type suits a Baker?
O*NET scores Bakers highest on the Realistic and Conventional interest areas, so the work mixes hands-on, practical work with tools, machines or the outdoors with organising, following procedures and working precisely with data. On NueCareer's MBTI-to-interest mapping that lines up most closely with ISTJ personalities. Personality is a fit signal, not a gate. The free NueCareer quiz scores your own profile against all 923 occupations in the bank.
How long does it take to become a Baker?
No programme is required. BLS puts on-the-job training at up to 1 year and technical, culinary arts or baking programmes at 1 to 2 years. RBA certification is gated on experience instead: 2,000 hours for Certified Journey Baker, four years for Certified Baker, and Certified Baker plus three further years for Certified Master Baker.
Do you need a license to work as a Baker?
Not a state license. No state licenses bakers. Food safety certification is the variable, and BLS points you to the state or local health department rather than to a state board, because the FDA Food Code is a model that state, local and tribal regulators adopt into their own rules. Cottage food laws are a separate state-level layer that governs baking for sale from a home kitchen, and they differ sharply between states in what products are allowed, what sales limits apply, and what labelling and registration is needed.
What exams and certifications apply to a Baker?
The RBA written and practical certification exams. Written exams are delivered online and cannot be paused once started. From Certified Baker upward the written exam must be passed before the practical, which is judged by 3 to 5 RBA judges against a detailed grading rubric candidates see in advance, with a 75 percent minimum on each segment and overall. Approved candidates have two years from acceptance to sit both tests or the application lapses. Failing one or two product segments allows a partial retest after three months with documented practice; failing three or more means retaking the whole practical.