Bakers – NOC 6332 SDG


Number of People Who Work in this Industry


Median Income of People Working in this Occupation


Chance this Occupation Will Be Impacted by Technology in the Next Decade


Participation Rate
Percentage of the number of people actively working in the occupation as compared to the total number of people in the occupation as of
May 1 to May 7 2016


Unemployment Rate
Percentage of people looking for work as compared to the total number of people in the occupation as of the week of May 1 to May 7, 2016, when the unemployment rate was 7.8% in SDG and 5.3% in PR.


of People Working in this Occupation

36.0% of the workforce has a secondary school diploma

32.0% of the workforce has an apprenticeship or trade certificate

Age of the Workforce

in this Occupation

41.9% of the workforce is age 45 to 64

Sectors that Employ this Occupation

50% of bakers work in the accommodation and food services sector.

21% work in retail and 13% work in manufacturing.

Employment Outlook

The employment outlook in our region for 2017-2019 is fair.

Employment growth will lead to a moderate number of new positions.

A moderate number of positions will become available due to retirements.

There are a small number of unemployed workers with recent experience in this occupation.

Projected growth rate in Ontario: 4.1% – 5%

More Information

What Else Do I Need to Know?

The majority of bakers are employed in limited-service restaurants, bakeries and baked goods manufacturing, and grocery stores.

Baking positions in limited-service restaurants are considered entry-level as they often do not require specialized knowledge, training or experience. Opportunities will be most plentiful in these establishments due to the low entrance requirements and high turnover. Bakers in large baked goods manufacturers, while also not performing the full range of duties of a certified baker, require a greater level of knowledge and responsibility than what is found in limited-service restaurants. Many of their duties are comparable to those of a similar occupation, namely “labourers in food processing”.

Meanwhile, bakers who work in bakeries, some full-service grocery stores, hotels, banquet facilities, and some high-end restaurants usually have the highest skill level. They are often responsible for duties not found in limited-service restaurants or manufacturing plants, including deciding what to produce, ordering supplies, and creating baked goods from scratch. Bakeries and smaller baked goods manufacturers may expect candidates to have formal training, certification or previous experience as a baker.

Demand for bakers at groceries and bakeries may strengthen as consumers shift to purchasing prepared baked goods rather than home-baking. Technology is also impacting this occupation, especially in large food manufacturing plants. As companies reduce costs and increase productivity by incorporating more automated baking machinery, the need for bakers in these establishments may continue to decline.

Seasonal demand leads to better opportunities for bakers in the fall months. The physically demanding work environment, higher incidence of part-time work and relatively young workforce in some sectors, will likely create more opportunities due to higher levels of staff turnover, especially in lower skill positions.