Pastry Chef vs Baker: What is the Difference and What to Choose


It’s common for the terms “baker” and “pastry chef” to be used interchangeably and sometimes you may wonder if the roles of pastry chef vs baker mean the same thing. Well, they are both very distinct professions that have some differences that we would like to discuss.

Bakers tend to be very experienced in different types of baking preparations, such as rolls, cakes, bread, pies and pastries. As you can see, bakers don’t just focus on desserts. Pastry chefs, on the other hand, usually focus on making different types of sweets and desserts. Some of them even have experience in making amazing sausages and delicious sweets.

To become a pastry chef, you typically need a substantial amount of experience in the culinary industry. A baker can be more of an entry-level position that gains you a great deal of experience in different areas.

If you’re not sure which of these careers is right for you, then continue reading our guide. We will look at all the differences between a pastry chef and a baker and answer the most common questions.

Chef Lorenzo holding a fresh bread in HRC Culinary Academy

What Do You Call a Bakery Chef?

A baker or bakery chef is often an entry-level, sub-managerial position in the culinary world. It is a job that requires careful adherence to specific recipes. So there’s not much room for improvisation or experimenting with new recipes. However bakery chefs still get to work with diverse and delicious ingredients, preparing everything from artisan breads and brioche rolls to elegant pastries and tasty cakes. Usually they get their baking skills from hands-on experience or culinary school training. Bakery chefs know how to properly use specialized equipment like ovens, mixers and dough rollers to consistently achieve perfect results.

Their workplace defines their role and responsibilities. For example, restaurants can employ bakers to prepare desserts, rolls, or even bread etc. Bakers in grocery stores may have completely different daily tasks, such as ensuring a steady supply of bread, pastries, cookies, and other baked goods.

While their creativity is more limited than it is for pastry chefs, dedicated bakery chefs can still gain impressive expertise through training and working their way up the culinary ladder over time.

Pastry chef preparing a cake

What Do You Call a Pastry Chef?

A pastry chef is a distinct, high-level role that goes beyond that of a baker. They are responsible not only for preparing delicious treats, but also for creating impressive dessert menus. These menus often include elegant tarts, decadent cakes, flaky croissants, and refined chocolates. Pastry chefs go far beyond bread and rolls, focusing solely on dreamy, innovative sweets and pastries. Besides that, you can often find them supervising other employees who assist in bringing their pastry vision to life.

Pastry chefs have the freedom to experiment with ingredients and invent completely new dessert concepts. Unleashing their creativity and mixing tastes is part of their job. Being a pastry chef is part artistry, part management, and full of rewards for those with the talent and dedication to excel.

Key Differences Between a Pastry Chef and a Baker

Some key differences exist between a pastry chef and a baker. This includes:


When it comes to pay, pastry chefs definitely have higher rates. On average, pastry chefs earn $20,000 more per year than bakers. However, exact salaries vary based on location, experience level, and place of employment.

In the US, experienced pastry chefs earn an average annual salary of $40,000, for bakers it could be around $32,000 per year. However, pastry chefs employed in fine dining restaurants and prestigious hotels can earn $70,000 or more.

While bakers start out on modest salaries, their pay tends to increase with experience. Promotions to head baker or management roles also bring higher earnings. Willingness to relocate also boosts prospects.

If you’re interested in learning more about pastry chef salaries, check out our post on how much pastry chefs make.


Becoming a pastry chef requires more years and hours of training compared to becoming a baker. Pastry chefs hold advanced roles requiring extensive expertise, while bakers are in entry-level positions.

Most pastry chefs start their careers as bakers. It can take 5-10 years of honing skills before landing a pastry chef role. Aspiring pastry chefs need persistence and dedication to gain the necessary knowledge.

Specifically, pastry chefs need training in areas like:

  • Advanced baking and pastry techniques
  • Dessert menu development
  • Ingredient selection and cost control
  • Kitchen staff oversight
  • Food presentation and plating

In order to grow, bakers need to constantly learn and develop. To achieve great success in this area, many culinary experts advise bakers to develop these 5 key skills.

Types of Food

Bakers gain experience with a wide range of baked goods – breads, muffins, cookies, pies, custards, and basic pastries. They produce both savory and sweet items.

Pastry chefs, on the other hand, focus exclusively on elegant and sophisticated desserts. Their specialties include:

  • Cakes – wedding, birthday, chocolate, fruit, cheesecake
  • French pastries – croissants, éclairs, napoleons
  • Artisan tarts – lemon meringue, key lime, pecan
  • Chocolates and candies
  • Decorative centerpieces
  • Custom celebration cakes

Pastry chefs are also expected to have extensive knowledge of key ingredients like chocolate, sugar, and cream. Their creativity comes through in original cake flavors and decorative designs.

Summary of the key differences

Pastry chefs and bakers share a passion for baking, but their roles diverge when it comes to experience, creativity, specialization, duties, pay and opportunities for advancement. So here is a brief summary of the the key differences in the comparison table:

AspectsPastry ChefBaker
Experience LevelAdvanced role requiring years of training and expertiseEntry-level position gaining broad baking experience
CreativityCan freely experiment and innovate new dessert recipesFollows recipes precisely without much improvisation
Food SpecializationFocuses solely on elegant sweets and dessertsExpertise spans breads, rolls, pastries, and other baked goods
Management DutiesOversees assistants and manages productionLess leadership responsibility
Pay and AdvancementHigher salaries and promotion opportunitiesLower starting wages but can advance with experience
Education for a pastry chef

Education for a Pastry Chef vs. Baker

To get started on the path to becoming a baker or pastry chef, a certificate or diploma in baking or pastry arts will be beneficial. Classes will cover the basics of ingredients, tools, techniques and recipes. By learning the science of doughs, pastries and various baked goods, valuable experience and knowledge are gained for use in the professional world.

Curious about studying for a pastry chef or a baker? Check out our 7-week professional certificate Pastry and Bakery course.


Can a pastry chef also work as a baker, and vice versa?

Typically, a pastry chef and a baker have two different jobs. However, it’s not unheard of for a pastry chef to help out with baker duties and vice versa. In the culinary world, it’s ideal to be able to help in other areas of the kitchen as needed.
However, there are significant differences between these two positions, and they will generally stick to their own duties. Pastry chefs will specialize in desserts, while bakers will produce bread, rolls, cakes, pastries and more.

What types of establishments employ pastry chefs and bakers?

Both pastry chefs and bakers can be employed in several establishments. This includes:
— Restaurants
— Bakery shops
— Cafeterias
— Grocery stores
— Hotels
— Reception hall
— Catering

Are the skills required for a pastry chef different from those of a baker?

Pastry chefs and bakers share a lot of the same basic skills. However, pastry chefs have usually gone through more involved training in both baking and pastry arts. The difference between baker and pastry chef also takes into consideration that bakers are considered to be in more of an entry-level position, and others use a variety of basic skills to make different baked goods.


If you know that you love to bake but are unsure how to begin in this profession, your first step should be building your educational background. The admissions department at HRC Academy can help you with the process of enrolling and selecting a curriculum so you can get started on the path toward a rewarding and successful career in the culinary industry.

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