Hiring & Consistent Training
A bakery owner recently said something I had never heard articulated before: “The quality of training my bakery staff is
Starting a job in a bakery can be both exciting and overwhelming. From learning recipes to understanding food safety, there’s so much to take in. That’s why we created Course 101: Bakery Basics at Better Baker Academy — a structured training program designed to give new bakery employees the skills, confidence, and knowledge they need to thrive from day one.
This course goes beyond simply showing you how things are done. It explains why these standards matter, how they keep the bakery running smoothly, and how following them helps build a stronger team and better workplace culture.
Our bakery training program is divided into practical, bite-sized modules that walk you through everything from orientation to workplace safety. Here’s a look at what’s included:
We begin with a warm welcome and an introduction to the bakery world. In this module, new employees learn about the Kitchen Brigade system — how roles are structured in large pastry kitchens compared to smaller retail bakeries, and where their role fits into the bigger picture. We emphasize the importance of asking questions, observing carefully, and learning where tools are stored so employees can work independently and efficiently. This sets the tone for a positive, professional start.
Appearance and professionalism matter in a food service environment. This module explains what to wear in a bakery, from clothing and hair management to rules on jewelry and nails. We also talk about expectations around calling in sick, handling vacation requests, and maintaining a reliable work ethic. The goal is to help employees understand that professionalism is as much about behavior and dependability as it is about personal appearance.
Personal devices and distractions can affect both safety and productivity in a bakery. In this section, we set clear boundaries around cell phone use, headphones, and music choices. We cover why phones should stay out of the kitchen, why earbuds are a hazard, and how profanity in music impacts the workplace culture. By managing distractions, employees can stay present, safe, and respectful to both their team and customers.
Every workplace has its etiquette, and bakeries are no exception. This module focuses on respect, awareness, and teamwork. Employees learn how to always stay busy, how to properly use shared equipment, and how to store personal items out of the way. We walk through how to hand off an order, answer phones professionally, and wrap up a shift so the next team can start smoothly. By learning these practices early, employees contribute to a respectful and efficient bakery environment.
Food safety begins with personal hygiene. In this module, employees learn proper handwashing techniques, bathroom etiquette, and hygiene rules like avoiding gum or drinks in food prep areas. These simple but critical steps prevent contamination and keep both products and coworkers safe.
Food safety is one of the most important aspects of bakery training. Here we introduce employees to foodborne illnesses, sanitation basics, and prevention practices. Understanding how illness spreads — and how simple steps can prevent it — helps employees appreciate their role in protecting customers and the business.
Allergen awareness saves lives. This module covers the different types of allergens, how to properly work with allergen ingredients, and how to prevent cross-contamination. We also discuss when and how to use gloves during food handling. Employees leave with a clear understanding that respecting allergens isn’t just a rule — it’s a responsibility.
Temperature is critical in baking and food safety. This section introduces the temperature danger zone, thermometer basics, proper cooling of hot products, and storage temperatures. Employees learn why certain products must be handled carefully and how to avoid common mistakes that can compromise food quality and safety.
Cleanliness is non-negotiable in any kitchen. In this module, employees learn about sanitizing surfaces with quat and bleach, properly making sanitizer, and using the 3-compartment sink. We also cover dish machine operation, deep cleaning, air drying, and how to handle pests and trash. Employees are trained to take pride in their space by leaving the bakery cleaner than they found it.
Organization prevents waste and ensures food safety. This module teaches employees how to receive and store food properly, thaw ingredients safely, and follow best practices for labeling. We emphasize the importance of only pulling what is needed, properly labeling refrozen product, and using tape and containers consistently.
Accuracy is a baker’s best tool. This module reviews common measurements, how to use a scale, and why preheating ovens is essential. We also cover practical tips like towel use, circuit breaker basics, and how to track waste with a waste log. These small habits make a big impact on efficiency and consistency.
The final module emphasizes employee safety. We talk about identifying wet floors, proper bandaging and hand care, and how to handle callouts responsibly. Employees learn that safety is not just about avoiding accidents, but also about maintaining a reliable and respectful workplace.
The bakery industry is fast-paced, and training can often feel rushed or inconsistent. With Bakery Basics 101, new employees get a clear, structured introduction that supports on-the-job training while helping bakery owners save time, reduce turnover, and build stronger teams.
At its core, this course is about creating better kitchens, better businesses, and better bakers. By setting expectations early and providing practical, easy-to-follow training, both employees and owners can focus more on what they love most: creating amazing desserts.
If you’re a bakery owner, manager, or aspiring pastry chef, Better Baker Academy was built for you. Together, we can transform bakery training, reduce turnover, and create thriving teams where staff feel valued and supported.
Join me in creating better kitchens, better businesses, and ultimately: better bakers!
A bakery owner recently said something I had never heard articulated before: “The quality of training my bakery staff is
Running a successful bakery takes more than great recipes. It requires strong customer service, business skills, and a workplace culture