Becoming a Baker
The Profession
The bakery world is currently being revolutionised. Baking bread is one of the minute number of artisanal crafts where it is still possible to make a living. Blatently, there is a revived interest in the art of bread-making.
The profession of artisan baker is very attractive. Either out of a respect for proper bread ; or out of the creative desire of making something with ones'hands ; or simply, for the opportunist, as a way of making money. To be a baker in France,you must have a baker's C.A.P (Certificat of Professional Ability). The only dispensation is if you are a farmer transforming your own produce, in which case you become a farmer-baker.
However, although its obligatory to have the C.A.P (in France), the real obstacles in becoming a baker lie elsewhere:
First of all, it is not something you can improvise. Being a baker is a complex and sensitive profession that takes years to master.
The second obstacle is the cost of setting-up. Whether this involves taking over an existing shop, or creating from scratch, the cost of setting up is considerable. Consequently, wanting to be a baker is not enough ; it is not a decision to be undertaken lightly.
The C.A.P.
In France the C.A.P. can be taken as part of a course or as an external candidate. The centres offering the cursus are the C.F.A et l'I.N.B.P (Institut National de la Boulangerie Pâtisserie). The duration of the course (from 6 months to 2 years) will depend on your age, and the level achieved at school.
The exam includes practical and theoretical tests. Those with a baccalaureat (the equivalent of A levels) are not compelled to take the general exam. The practical part involves baking a small production of buns, croissants, traditional french bread and different speciality breads.
Here it is perhaps important to note that passing the C.A.P does not imply that you are ready to set up shop. The level required at the exam is low; and the C.A.P, although requisite (in France), is not enough, to be an artisan baker.
