\n
Becoming\u00a0a \u201cB\u00e4ckermeister\u201d is\u00a0a big deal\u00a0in Germany. It takes years\u00a0of\u00a0tough, formal training before a German baker is allowed to call himself “Meister” and sell bread to the public. Quite unlike the rest of the world, where random folks\u00a0turn into\u00a0“artisan bakers” literally overnight, only to harass\u00a0customers with mediocre bread.<\/p>\n
Bread is considered cultural heritage in Germany, where being a\u00a0Meister baker is a prerequisite to establishing a bakery business and selling to the public.\u00a0The long process towards Meister begins\u00a0with a 3-year apprenticeship (Lehrling) after completing high school.<\/p>\n
The apprentice program is a unique German institution that combines theoretical learning with training on the job. Apprentices alternate between trade school, where they learn the scientific foundations of baking, and\u00a0internships at established bakeries, where they put into practice what they just learned.<\/p>\n
Apprenticeships\u00a0are a win-win: The employer benefits from cheap labor,\u00a0while the apprentice benefits from\u00a0training on the job. Apprentices are around 16 years old when they start, living with their parents, which makes the low wage less of a practical problem.<\/p>\n
Upon\u00a0completing the apprenticeship, the Lehrling is\u00a0awarded the “Gesellenbrief” certificate (bachelor degree) with eligibility to work in any German bakery at competitive market rates. After three to five years of work experience,\u00a0the Geselle becomes eligible to\u00a0enlist for a \u201cMeisterbrief\u201d (master certificate).<\/p>\n
At this point, the Geselle\u00a0is required to attend school again, usually in the evenings for two years. Meister School\u00a0focuses on running a bakery and perfecting baking skills.\u00a0Meister candidates must pass tough exams\u00a0in baking, food chemistry, food laws, and business administration. There is\u00a0also an extremely\u00a0demanding\u00a0practical exam,\u00a0in which\u00a0candidates must bake a\u00a0collection of products in real time in front of a watchful commission, and\u00a0that bread better\u00a0be very good.<\/p>\n
Once a Meister,\u00a0bakers are allowed to\u00a0run\u00a0a bakery and take on apprentices of their own, thereby ensuring that\u00a0knowledge is passed on from one generation to the next. The entire process from Geselle to Meister is supervised and regulated by the German Baeckerei Innung, i.e. the baker’s guild, which ensures consistently high standards across Germany.\u00a0<\/p>\n
This rigorous, six-years-long training process is unique and\u00a0there’s no question that it\u00a0produces the best bakers in the world. Baking is a science that cannot be learned overnight, as some folks seem to think.\u00a0Becoming a good bakers\u00a0requires a ton of knowledge and years of hands-on experience.<\/p>\n
If this article has made you hungry for German bread, then we’ve got you covered. We sell authentic bread baked in Germany, by German Meisters, and ship it throughout the USA. Click here<\/a> to see our bread offering.<\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"Becoming\u00a0a \u201cB\u00e4ckermeister\u201d is\u00a0a big deal\u00a0in Germany. It takes years\u00a0of\u00a0tough, formal training before a German baker is allowed to call himself “Meister” and sell bread to the public. Quite unlike the rest of the world, where random folks\u00a0turn into\u00a0“artisan bakers” literally overnight, only to harass\u00a0customers with mediocre bread. Bread is considered cultural heritage in Germany, where […]<\/p>\n","protected":false},"author":1,"featured_media":118895,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[21068,52652,17053,2379],"dealstore":[],"offerexpiration":[],"class_list":["post-132096","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bakers","tag-breadvillage","tag-german","tag-world"],"yoast_head":"\n
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