Nutrition in the Bakeshop

The role of the baker or pastry chef in preparing nutritious foods varies greatly, depending on the part of the industry in which he or she works. School, hospital, and nursing home food services must, of course, plan menus to meet basic nutritional needs. A qualified dietitian is usually required in such establishments. On the other hand, retail bakers and restaurant pastry chefs have a primary responsibility to prepare a variety of attractive and flavorful items that will sell. It is often good business to include more healthful preparations among the items for sale, but many customers will still choose white bread over whole grain or chocolate mousse over fruit compote.