Pastry apprentice Brian Verstaten blends butter into a batter at Gourmandises Avenue Patisserie in Eastern Passage. Bakers and pastry chefs require initiative, imagination and creativity. (Peter Parsons / Staff)

LOOKING BACK now, Brian Verstaten wonders what took him so long to find his way to the kitchen.

The 22-year-old pastry apprentice at Gourmandises Avenue Patisserie in Eastern Passage says that as a child he loved working in the kitchen, establishing a reputation in his extended family for creating decadent cheesecakes.

But with parents who worked in offices, he never thought of pastry as a profession; he chose an educational path that he thought would lead him into business.

But that all changed when he took a day off school and went in to work with his dad.

"The one thing I took away from that day was that I didn't want to work in an office."

Mr. Verstaten re-evaluated his options and enrolled in food science programs at Nova Scotia Community College. He loved it, excelled in his studies, and won a gold medal in the pastry category at the national Canadian Skills competition in 2005.

He enjoys the organization and cleanliness required in a kitchen but says he also thrives on competition, watching other bakers and chefs to learn how he can do his work better and faster. The best bakers and chefs are always trying to outdo themselves and their colleagues, he says.

There are a lot of middle-of-the-road job opportunities, Mr. Vertstaten says, but high-end positions - and the salaries that go with them - are available for those willing to put in the effort.

Do you have what it takes to be a baker? Read on.

NATURE OF THE WORK
Bakers prepare bread, rolls, muffins, pies and cakes for sale in retail food stores or for restaurants. They decorate cakes or other baked goods according to standard patterns or special customer orders. A baker may decide on the type and quantity of baked goods to be produced, purchase baking supplies, hire and train baking personnel, and promote sales of baked goods.

SKILLS
Bakers and pastry chefs require initiative, imagination and creativity. A knowledge of basic nutrition and baking methods is a must. Organization, time management and the ability to perform under pressure are important. You must have good physical health, stamina and manual dexterity. You may be required to work shifts and should be able to get along with a variety of co-workers and customers.

EMPLOYMENT REQUIREMENTS
There are no formal academic or training requirements to become a baker, although high school completion is usually required.

Although you are not required by legislation to be certified as a baker in the province of Nova Scotia, many employers require you to hold a certificate of qualification. The baker trade is designated for certification only in Nova Scotia. No formal apprenticeship training program is available in the province.

WORK PROSPECTS
Bakers work mainly in retail stores, restaurants and food-product manufacturing firms. The consolidation of the grocery industry has made employment in small businesses and self-employment less common. Many businesses contract out their baking services to specialized firms. Automated mass production of bakery goods has also hurt employment demand. There continues to be a niche market for high-quality baked goods such as organic bread and specialty pastries, which are usually produced on a smaller scale.

This is a relatively young workforce, with an average age of 34, so retirements are not expected to contribute to job openings in the coming years.

LABOUR MARKET INFORMATION