Confectioner – What do you do and how much do you earn?

A professional confectioner is responsible for preparing, developing the recipe, producing and finishing various types of sweets for parties, events and sales in stores and restaurants. The baker is a specific type of kitchen professional who works making sweets of all kinds.

Although many think that making sweets is just one of the functions of a kitchen professional, many women make a living by making and inventing new sweets recipes. A woman can start and start her own candy business or be part of a team in a buffet, restaurant or in the kitchen of some company.

The Woman at the Candy Market

Cooking is a historically female task . Knowing this, it is not difficult to imagine that many of the women took advantage of their gifts and experiences in the kitchen to invest in their own businesses.

They are the vast majority within the sweets market and the tendency is to continue like this for a long time, since the growth of the public’s interest in new sweets has brought more and more opportunities for these professionals. In addition, the great recognition that kitchen professionals, such as chefs, for example, has had lately, has caused the market to open even more to the professionals of the sweet.

Profile of a Confectioner

To be a baker, a woman needs to be easy in the kitchen, know some techniques and be creative to develop and produce new recipes, in addition to being very patient and careful .

Another very important and fundamental point is hygiene , always good to keep nails always cut and hair stuck during work, keep food in proper places and instruments always clean. It is also necessary to be communicative and organized in order to prospect clients and create a network of contacts that help to publicize their work.

In addition to these characteristics, it is also important to have some theoretical knowledge about nutrition and in the ways that different types of organisms react to sweets, not only to cook better, but also to understand that dessert is an important and essential part of the meal, since it is responsible for several nutrients in the body, besides also providing pleasure many times.

What does a confectioner do?

The job of such a professional is to make sweets, of course. But the day-to-day life of the bakery goes far beyond that. Whoever works at a buffet, for example, needs to have organization to deliver all the orders , be it the leading kitchen or a member of the team.

In addition, women who run their own candy businesses deal with customers and direct ordering . Although there is often a team involved in all these jobs, the routine of a confectioner is not just about making sweets and it is important to know this before deciding to pursue this career.

Areas that the bakery can work on

In the market, the baker can work in many places like restaurants, bakeries, pastry shops, markets and industries , but she can also develop her work on her own, at home or opening her own business.

Types of Confectioners

For this it is important to know what kind of pastry maker you want to be. There are several types of confectioners, who specialize to meet the specific needs of customers and thus conquer a new market. Some of the main types of confectioners that exist today are:

    • Chocolate Confectioner
    • Party Confectionery

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Chocolate Confectioner

The chocolate confectioner needs to be careful with their recipes , but also needs a differentiator, since chocolate is one of the best known sweets worldwide.

Often this differential appears in new recipes or new flavors and mixtures that a confectioner can make. For this reason, creativity is a characteristic that counts many points not only when it comes to inventing your recipes, but also when it comes to promoting, presenting and selling your products.

Party Confectionery

This professional works in a similar way to a buffet , but in a handmade way. The intention of those who hire such a professional is to make your party look more homemade with sweets made by a specialized confectioner. Therefore, whoever wants to work specifically for parties, outside of a buffet, needs to understand the needs and wants of their clients in order to be able to deliver the work in the most appropriate way.

A confectioner who works for parties can have great demands and have some helpers in her day to day, but it is important to always check the quality of the sweets and check the results. Such a bakery usually keeps the business small, but in good demand for services.

Formation of a Confectioner

Although there is no specific degree to be a pastry chef, the profession requires improvement that can take a few years. For this there are several courses , from the most general to the most specific. However, for those who wish to take a degree, the gastronomy course is the most appropriate for their specialties in the confectionery area.

Main Universities of Gastronomy in Brazil

    • University of Vale do Itajaí – Santa Catarina (SC)
    • Federal Rural University of Pernambuco – Pernambuco (PE)
    • Faculty of the Americas – São Paulo (SP)
    • Federal University of Bahia – Bahia (BA)
    • Integrated Colleges of Northern Minas – Minas Gerais (MG)
    • University of Rio dos Sinos Valley – Rio Grande do Sul (RS)
    • Pontifical Catholic University of Rio Grande do Sul – Rio Grande do Sul (RS)
    • Estácio de Sá University – Rio de Janeiro (RJ)
    • Senac University Center – São Paulo (SP)
    • Cruzeiro do Sul University – São Paulo (SP)

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Specializations of a Confectioner

There are several courses for a candy professional to specialize, as well as courses that complement her knowledge for the production of a specific candy. Some of the main specialization courses that a baker can take are:

    • Confectionery and Bakery
    • Pastry
    • Cupcake production
    • Truffles, Chocolates and Easter Eggs
    • Decorated cake

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Confectionery and bakery

The bakery gains more knowledge in both areas and develops more technical knowledge , being able to work with the handling of larger equipment and utensils within large companies in the food industry.

Pastry

A patissier can work in different areas of confectionery, making cakes, pies, different types of chocolates, among other things. A patissier can also work in specific areas with traditional French recipes , for example.

Cupcake production

The production of cupcakes on a large scale is still new in the Brazilian market , but exactly for this reason, it is also a great opportunity to innovate and win new customers. This type of course allows the professional to learn new techniques for preparing and decorating cupcakes.

Truffles, Chocolates and Easter Eggs

The baker learns to handle the various types of chocolate, melt, use plastic and silicone molds, as well as decorating and finishing the sweets for sales at specific parties and events. The Easter season for this type of confectioner is even more eventful than that of the other types. At that time, temporary jobs may appear to help a confectioner or confectionery with many orders, a great opportunity for those who are getting it.

Decorated cake

These courses enable the baker to perfect and learn decorated and themed cake decorating techniques for birthday and wedding parties. The baker who completes this type of course, can use her skills not only in ordinary cakes, but also in other types of sweets such as pies, various types of chocolate or cupcakes.

How much does a confectioner earn?

Because there is no national floor, wages vary a lot according to the work model adopted by the confectioner and because she is an employee or self-employed. The initial gain can be R $ 950.00 working in a small company or at the beginning of the business itself. The average salary is around R $ 1,500.00 and can exceed R $ 7,000.00 . In addition to these values, we can mention other examples of confectionery gains.

Although many consider sweets only as a background meal, the work of the confectioners has been gaining more and more value , not only for the quality and pleasure that their sweets provide, but also for the understanding of customers that different types of sweets not only they are good for your health, but they are also essential in your diet.

Whoever plans to work as a confectionary, whether opening their own business or looking for a position in a company or restaurant, needs not only to have skills in the kitchen, but also to know how to behave with different types of customers, in addition to being creative and proactive in their activities.

See also: Nutritionist – What he does and how much he earns

Dr. Alexis Hart
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My name is Dr. Alexis Hart I am 38 years old, I am the mother of 3 beautiful children! Different ages, different phases 16 years, 12 years and 7 years. In love with motherhood since always, I found it difficult to make my dreams come true, and also some more after I was already a mother.

Since I imagined myself as a mother, in my thoughts everything seemed to be much easier and simpler than it really was, I expected to get pregnant as soon as I wished, but it wasn’t that simple. The first pregnancy was smooth, but my daughter’s birth was very troubled. Joana was born in 2002 with a weight of 2930kg and 45cm, from a very peaceful cesarean delivery but she had already been born with congenital pneumonia due to a broken bag not treated with antibiotics even before delivery.

Dr. Alexis Hart

My name is Dr. Alexis Hart I am 38 years old, I am the mother of 3 beautiful children! Different ages, different phases 16 years, 12 years and 7 years. In love with motherhood since always, I found it difficult to make my dreams come true, and also some more after I was already a mother.Since I imagined myself as a mother, in my thoughts everything seemed to be much easier and simpler than it really was, I expected to get pregnant as soon as I wished, but it wasn’t that simple. The first pregnancy was smooth, but my daughter’s birth was very troubled. Joana was born in 2002 with a weight of 2930kg and 45cm, from a very peaceful cesarean delivery but she had already been born with congenital pneumonia due to a broken bag not treated with antibiotics even before delivery.

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