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The aroma of fresh baked bread, cakes, and pastries, is just one of the job benefits that Bakers get to enjoy every day. From large-scale manufacturing bakeries to small retail shops, bakers work in environments that offer delicious scents. Bakers must become familiar with ingredients; measuring, weighing and combining them, and checking their quality. They use time and speed controls for mixers, blending machines, steam kettles, and ovens. Bakers must follow instructions closely and stay on schedule to ensure products are properly baked and fresh when served or packaged. Commercial bakers work in manufacturing facilities—large-scale commercial bakeries— that produce breads and pastries, often at high speeds. They use large, automated machines, such as commercial mixers, ovens, and conveyors. They must carefully follow instructions for production schedules and recipes. Retail bakers work primarily in grocery stores and specialty shops. They may take orders from customers, prepare goods to order, and produce a wide variety of flavors and sizes. Most retail bakers also clean their own work area and equipment and unload supplies. Long-term on-the-job training is the most common path to becoming a baker. Some bakers learn their trade through apprenticeships, or by attending technical or culinary school for 1-2 years.