Wendy has a good answer on one level; here's another take on the question.

> > 1. What is the standard wage including benefits working
> > in a hotel or restaurant in your city?
> >
Remember, baking is an hourly-wage job, and may necessitate union
membeership.

> > 2. Is your passion for baking lost once in out of school
> > and in the real world?
> >

Think of how many people graduate culinary school and are still in the
industry 10 years later. I have no data, but given the failure rate of
food-related businesses -- restaurants, bakeries, etc. -- I don't think it's
anything to write home about. The other question should be, "Will you spoil
a hobby by making it a business?" That's a real danger and more than
anecdote. The woods are full of stories of people who loved to cook and
opened a restaurant. Typically they fail within a year. Admittedly, this
is anecdotal evidence, but where there's smoke there's fire.

> > 3. Is the baking industry going mass production based more
> > on quanity instead of quality? Such as bakery products
> > being sold at Costco, supermarkets etc.
> >

I think the process has just started. However, I take a more sanguine view
on this phenomenon. I think that while the parbaked goods will push out the
inefficient and "me-too" bakers, it will give the public a taste of and for
good bread. The next level is Mr and Mrs J Q Public searching for
different, maybe local varieties from local bakers. Offer good product,
something that represents value and is a bit different, and you stand a
chance.

> > 4. If wages are low being an employee will owning your own
> > bakery very profitable? Is owning your own bakery a 80
> > hour job?
> >
Isn't owning your own business always a more-than-full-time job?

In the final analysis, the best thing to do is talk to a bunch of people in
the business. Find a good local bakery and ask for a job there for a few
months. Get an idea of what a typical day is like and what goes on. I
admit this isn't the course of action that she is planning, but baking isn't
rocket science and doesn't require a lot of education to get started in the
industry. She will find out whether her dream can stand the cold 4AM starts
and the 120 degree kitchens. After she's worked there for six months, she
will be better able to decide what she wants to do and what the prospects
are in the industry.

Barry

> > Please spend a few minutes to answer these important
> > questions. As you could guess my wife wants to eventually
> > own here own bakery. I, her huband has owned my own business
> > since 1978 and it is very difficult to explain to my wife
> > that with retail leases, workmens comp, employee problems
> > equipment purchase,80 work week etc. she should keep her
> > baking as a hobby instead of a profession. Unless she could
> > make a good salary as an employee I feel culinary school would
> > be a waste of time?