I’m thinking of shifting career to bakery (preferably something more konditor focussed) and before I start seriously looking into education/school options I was wondering if there’s anyone working in the field that could give me an insight into how enjoyable it is for you, does it provide a liveable wage etc
Would love to hear any stories and experiences. ☺️
I’ve been applying for jobs for the last year or so, explaining my desire for the career change but it’s become very obvious that no one really wants to take a risk on someone with no formal experience or qualifications when they likely have many many other applicants with both of those things!
Bonus pics: some basic (and very humble) Nordic bakes I’ve done recently 😅
https://www.reddit.com/gallery/1rznh0a
Posted by _Caracal_
7 Comments
What I have heard is that the wages are low and with poor working hours.
Dast ist gut
(you should add way more cream in the middle of the skolebrød, at least double the amount)
To become a baker or a pastry chef in Norway, the most common way is to go to trade school for two years in stead of high school and then work as an apprentice for two years. It is, however, possible to be an adult apprentice. The program lasts for for years and you’ll be a certified baker or pastry chef if you pass your exams. Look for Voksen lærling baker. You could look up bakeries online and contact them and see.
too little cream for being good skollebollers
Dont. The pay is absolute garbage, the work breaks your body and the hours are rough.
You said you had some experience from kitchens.
Money wise, you can earn more in the kitchen.
Baking sourdough/yeasted doughs, is physically very hard. Any previous back/neck problems is gonna come back with a vengeance.
Although I like the Norwegian Cafè pastries, they’re mind numbingly boring to work with, and you will master them all quite quickly.
The standard café/bakery uses a lot of industrial custard, cake mixes and all that. For some this isn’t a problem, but it’s boring and weird, when you meet a professional pastry chef who can’t make all of the basic recipes.
There’s obviously exceptions to this very general statement, and you can find some truly inspiring places to work. Actual pastry, making cakes from scratch and all.
But if the work itself becomings boring, the pay doesn’t cover your basic needs, and then if the working hours are rubbish as well, it gets old fast.