Comments on: Baker vs. Pastry Chef

By: Becky

Becky — Mon, 01 May 2006 15:52:49 +0000

I have found over the years that pastry chefs want to impress and bakers want to feed.

By: Ms J

Ms J — Tue, 06 Sep 2005 05:42:19 +0000

You have definitely made quite an interesting observation & by the looks of your viewers comments, a pretty accurate observation at that. I definitely do agree with alot of what you have said..I think I tend to look at things very similarly. Hopefully one day I will find myself feeling that I am somewhere comfortably in the middle of baker & pastry chef. Until then my business card reads – “Dessert Designer”. =)

By: Helga

Helga — Thu, 01 Sep 2005 14:12:00 +0000

I am hungarian and we have a sweet which looks similar. Its called “Honey”. The brown dough has honey as well the white whipped cream. It tastes incredible

By: Lori

Lori — Wed, 31 Aug 2005 03:19:38 +0000

I consider myself a baker — home baker. The things I bake are what I want to eat and I relish the freedom that comes with not having to worry about the bottom line. I’m not a competitive person, which may be why. Somehow, I’ve always associated pastry chefs with fancy desserts that almost always look better than they taste.

By: shuna fish lydon

shuna fish lydon — Sat, 27 Aug 2005 07:13:55 +0000

I think that this is an interesting point. It took me years and years of working for people before I was Placed into a Pastry Chef position by my chef at the time. It was then that I had to learn how to manage others, keep my department tight and financially in order, deal with purveyors and work very hard to continue my own education and not become stagnant.

I am a baker, a cook and a chef. I think that humility is important. (Like Humble not humiliated.) But I will say that I have come across some very tough bakers! Some of those bread people are fanatics like anyone else submerged in their field.

I have never treated any of my assistants or cooks as badly as I was treated coming up in this business. And I hope to be learning until I leave the planet.

By: LAURIE

LAURIE — Sat, 27 Aug 2005 02:00:45 +0000

No, I absolutely didn’t intend to “yell” – I always type in caps! Maybe it’s my own way of expressing myself…, although actually I just like to type in caps & read in caps as well! Will try to keep it down! However, not all people like their desserts in peace & quiet, but are allowed to become quite animated about the whole thing…

By: Kelli

Kelli — Sat, 27 Aug 2005 01:06:37 +0000

I have to admit I saw this picture on a stock photo site and loved it, but don’t know what’s in it. I should try creating something similar.

I agree that bakers carry on the tradition of comfort food, and there’s something really special about that. I haven’t met a “baker” I didn’t like!

Thanks for keeping the peace and quiet Kate. Normally all caps is considered to be like yelling, but I know Laurie didn’t intend it like that. We’ll let it slide this time

By: Kate B.

Kate B. — Fri, 26 Aug 2005 23:51:46 +0000

Please don’t yell so loud Laurie…this is a dessert blog – we like our sweets in peace and quiet

By: LAURIE

LAURIE — Fri, 26 Aug 2005 01:03:41 +0000

A VERY INTERESTING OBSERVATION! FROM WHAT I KNOW ABOUT YOU I WOULD THINK OF YOU AS A COMFORTABLE COMBINATION OF BOTH!!! THE BEST OF BOTH WORLDS!!!

By: Cheryl

Cheryl — Thu, 25 Aug 2005 23:28:45 +0000

I consider being a baker as someone who carries on the tradition of making comfort foods (desserts, breads, cookies…etc) in a simple way. while pastry chefs feel a need to make something more than it really is. Why that is, I don’t know…it could be the challenge. Like you said, “in general” these are only titles and I prefer being a baker.