How does a bakery spend his day !!!

Early to Bed, Early to Rise

Step 1:
Bakers typically don't get to watch the sun rise, they rise for it. Bakeries start producing the pastries, breads and cakes in the wee hours of the morning, every morning, to process orders for restaurants, delis, and retail stores. The baking day is filled with making breads, rolls, pastries, doughnuts, cakes, pies, and anything else that a particular bakery offers.
The Secret Recipe
Step 1:
Bakers store their cookbooks in their brains, and have to be able to calculate the amount of raw material (flour, salt and yeast.) they will need in order to complete all the items needed each day. Some bakers are responsible not only for making the baked goods each workday, but also for doing inventory, ordering, and keeping the bakery stocked throughout the week.
Am I Too Kneady?

Step 1:
A baker has to operate an assortment of kitchen items each day, including commercial-grade mixers, blenders and ovens, microwaves, stoves, cutting and slicing machines and air guns for cake decorating. In addition, a baker has to have a good strong back and the ability to lift heavy boxes and bags of flour (50 to 75 lbs or more).
Keeping it Real

Step 1:
Some bakers are also in charge of the staff, and therefore have to perform administrative daily duties such as hiring, firing, and training, as well. They can also be in charge of creating new products, bringing in new accounts, and other facets of marketing. Bakeries, as with any food service position, also require strict adherence to local health department guidelines for sanitation and hygiene, so a baker must always be cognizant of their own performance and that of their staff, to avoid contamination of foods, and violations of health codes. So much more than you can ever think !!!!!!!