Working as a baker in Canada

The baking profession in Canada is growing in demand. Learn more about the wages and working conditions for this profession.

The baking profession is in high demand in Canada. Consumer tastes are changing dramatically, showing a greater preference for healthy, high-quality products and specialty baked goods. These trends have created a demand for skilled bakers who follow the trends.

To be competitive in Canada, bakers must be creative, detail-oriented and enjoy working with their hands. They must also have an artistic mindset, physical strength and stamina, and mathematical skills.

Baker's Salary in Canada

A baker's salary in Canada depends on experience, skill level, employer, province and even region of the province.

According to official information, bakers in Canada earn on average $23,239 a year or $1,940 a month.

The income of bakers in Canada also depends on the size, type and location of the bakery. Bakers working in large businesses and in storefront bakeries may need to join a union. Union leaders negotiate wages and benefits on their behalf.

Full-time bakers usually receive benefits in addition to their wages. Their benefits may include paid vacation, sick leave and dental insurance. Some employers also contribute to the pension fund.

Bakers in Canada — what do they do?

According to the Canadian Occupational Handbook, bakers in Canada:

prepare dough for pies, bread, buns and sweets, for muffins, cookies and cakes, as well as icing according to recipes or special customer orders;
bake mixed dough and casseroles;
decorate cakes or other baked goods;
ensure that product quality complies with established standards;
Prepare a production schedule to determine the type and quantity of products to be produced;
purchase baking equipment and appliances;
can control the sale and distribution of baked goods;
can hire, train and supervise bakery and kitchen staff.

Some bakers produce all types of baked goods, while others concentrate on just one type, such as bread or pastries.

Where and how bakers work in Canada

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Bakers in Canada work in a variety of food service industries. Most of them work in retail establishments:

supermarkets;
specialty bakeries;
restaurants;
hotels.

Bakers may work in shifts, mornings, evenings, weekends and holidays. Bakers often work with large mixers, ovens and other small industrial equipment. They typically work in hot, steam-filled work areas and must be able to perform such work safely to avoid accidents and injuries.

Bakers generally work under strict deadlines and critical baking requirements. Bakers must ensure that quality is maintained and that safety and sanitation regulations are followed.

Own bakery in Canada

Bakers can open a business in Canada and operate a bakery. As of 2016, there were 520 micro bakeries (1-4 employees), 1,322 small bakeries (5-99 employees), 103 medium sized bakeries (100-499 employees) and just 1 large bakery with 500+ employees in Canada. The largest number of bakeries are in Ontario, Quebec and British Columbia. Most of them are small businesses. The least number of bakeries are in the Atlantic provinces and the three territories of Canada, which means there is less competition in these places.

If you want to open your own bakery in Canada, you should consider the latest trends among the population:

Canadians prefer baked goods that are not only more natural but also contain fewer preservatives. As a result, more Canadians are moving away from highly processed foods;
Canadians want accurate information to make informed purchasing decisions (especially for gluten-free products);
more Canadians are watching their sugar and salt intake because of concerns about diabetes and high blood pressure (Agriculture and Agri-Food Canada, Sector Trend Analysis, 2018);
the growing popularity of ketogenic and paleo diets means that more Canadians are cutting back on carbohydrates;
The Canadian bakery industry is responding to health concerns and consumer trends by increasing the range of baked goods produced (e.g. gluten-free) as well as emphasizing the health benefits of these products (e.g. reduced/low fat).
Meeting the demand for gluten-free products may be the biggest challenge facing today's bakers in Canada. This is because an increasing number of bakers are having to experiment with new (and expensive) alternative grains and flours to create gluten-free, delicious products;
Canadians are willing to pay more for gluten-free products. However, bakers face the challenge of making these products more accessible to consumers.

Employment requirements

To get a job as a baker in Canada, you must have at least completed high school. Completion of a three— or four-year bakery apprenticeship program or completion of a college or other bakery program, or several years of experience in the field, is also usually required.

In Canada, on-the-job training may be available for bakers.

Baker's licensing (certification) is not required in Canada, but it can improve your chances of getting a job. Provincial baker's trade certification is available in Newfoundland and Labrador, Nova Scotia, Prince Edward Island, New Brunswick, Quebec, Ontario, Alberta, British Columbia, Yukon, the Northwest Territories and Nunavut.

Bakers can also earn the Red Seal certification after successfully passing the interprovincial exam. This certification expands employment opportunities, allowing bakers to work across Canada without the need for additional licensing.