Early getting up and bodily work are normal. This can be why bakeries had issues discovering trainees for years. But now the state of affairs is altering.
Article abstract
In the bakery of the Beumer & Lutum bakery in Berlin-Neukölln, there may be the allure of an industrial kitchen, the place the 24-year-old Pabi Jaiteh works as a freshly baked journeyman. The bakery trade data a rise to trainees with a migration background, which is taken into account a glimmer of hope for the trade. The NGG union presents constructive figures, together with a rise within the coaching allowance and a rise in trainees with immigration historical past. The trade is experiencing a structural change, with a increase within the bread trade, however a decline in craft companies. Despite onerous working circumstances and lack of expert employees, the Beumer & Lutum bakery depends on handbook work and integration, which proves to achieve success.
This is an experimental software. The outcomes may be incomplete, outdated and even fallacious.
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In the bakery of the Beumer & Lutum bakery it’s scorching and stuffy, there may be the allure of an industrial kitchen. Dozens of complete grain, rye and blended breads are piled up on the cabinets of the corporate in Berlin-Neukölln. Pabi Jaiteh hut between giant ovens and get a load of rye bread from the oven with two thick baking gloves. It is shortly earlier than 1 p.m., immediately he has day class. With skilled handles, the 24-year-old knocks the bread from the baking tins and types them into cabinets in order that they will settle down. A month in the past, Jaiteh as one in all eight trainees ended his coaching as a journeyman. Before that, he wished to be a painter and painter, he says, he even did an internship there. “But that was not for me.”
https://www.zeit.de/wirtschaft/2025-03/backwarenbranche-baeckerei-monitor-arbeitsbedingungen-handwerk