A baker is a tradesperson who bakes and sometimes sells breads and other products made of flour by using an oven or other concentrated heat source. The place where a baker works is called a bakery.
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👉 Baker in the context of Confectionery
Confectionery is the art of making confections, or sweet foods. Confections are items that are rich in sugar and carbohydrates, although exact definitions are difficult. In general, however, confections are divided into two broad and somewhat overlapping categories: baker's confections and sugar confections.
Baker's confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar baked goods. Baker's confectionery excludes everyday breads, and thus is a subset of products produced by a baker.
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Baker in the context of Skill (labor)
Skill is a measure of the amount of worker's expertise, specialization, wages, and supervisory capacity. Skilled workers are generally more trained, higher paid, and have more responsibilities than unskilled workers.
Skilled workers have long had historical import (see division of labour) as masons, carpenters, blacksmiths, bakers, brewers, coopers, printers and other occupations that are economically productive. Skilled workers were often politically active through their craft guilds.
Baker in the context of Agatha of Sicily
Agatha of Sicily (c. 231 – c. 251 AD) is a Christian saint. Her feast is on 5 February. Agatha was born in Catania, part of the Roman Province of Sicily, and was martyred c. 251. She is one of several virgin martyrs who are commemorated by name in the Canon of the Mass.
Agatha is the patroness saint of Catania, Molise, Malta, San Marino, Gallipoli in Apulia, and Zamarramala, a municipality of the Province of Segovia in Spain. She is also the patroness saint of breast cancer patients, rape victims,martyrs, wet nurses, bell-founders, and bakers, and is invoked against fire, earthquakes, and eruptions of Mount Etna.
Baker in the context of Baking
Baking is a method of preparing food that uses dry heat, typically in an oven, but it can also be done in hot ashes, or on hot stones. Bread is the most commonly baked item, but many other types of food can also be baked. Heat is gradually transferred from the surface of cakes, cookies, and pieces of bread to their center, typically conducted at elevated temperatures surpassing 300 °F (148 °C). ( Dry heat cooking imparts a distinctive richness to foods through the processes of caramelization and surface browning. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.
Baking has traditionally been performed at home for day-to-day meals and in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially bread, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker.