The difference between a baker and a pastry chef.

Baker and pastry chef are two different professional roles in baking field, and they have the following main differences:

1. Responsibilities: The baker is mainly responsible for making bread, cakes, biscuits and other baking products, including dough making, fermentation and baking. Western pastry chefs, on the other hand, pay more attention to making exquisite western cakes such as desserts, cakes and chocolate products, and need to pay attention to details to create aesthetic feeling and artistry.

2. Technical requirements: The baker needs to master the production technology and skills of basic cakes such as bread and cakes, and pay attention to the control of dough fermentation and baking temperature and time. In addition to mastering baking skills, pastry chefs also need exquisite decoration and modeling skills, and are good at decorating and carving cakes with materials such as icing, chocolate and cream.

3. Creativity and design: Western pastry chefs pay more attention to the creativity and design of cakes. They need to design various exquisite desserts and cakes according to different occasions, needs and tastes. The baker pays more attention to the quality and taste of the product.

4. Kitchen environment: Bakers usually work in productive kitchens such as bakeries and pastry shops, and need to make pastry products in batches. Western pastry chefs mostly work in high-end hotels, cafes, cake shops and other environments, focusing on making high-quality and exquisite pastry works.

Generally speaking, bakers mainly focus on cake making and mass production, paying attention to quality and taste, while pastry chefs pay more attention to the creative design and artistry of cakes and pursue exquisiteness and beauty. Although both of them are indispensable roles in baking field, there are still some differences in responsibilities and skill requirements.

Classification of other professional fields in baking field

1, Baker: Good at making all kinds of bread, such as French bread, pastry bread and whole wheat bread. Baker needs to be proficient in different kinds of dough fermentation and baking techniques.

2. Cake designer: Focus on the design, decoration and creativity of cakes. They can customize all kinds of unique cakes according to customers' requirements or special occasions, and decorate them beautifully with icing, chocolate, flowers and other elements.

3. Chocolate manufacturer: a professional who specializes in chocolate production and technology. Chocolate chefs need to know the source, production technology and blending skills of chocolate, and can make chocolate products with various flavors and shapes according to their own needs.

4. Pastry chef: This position pays more attention to the overall dessert making, including cakes, cookies and towers. Pastry chefs need to master different kinds of pastry making skills, but also need to be creative and artistic in order to make exquisite and attractive pastry works.