Many companies featured on Money advertise with us. Opinions are our own, but compensation and
in-depth research determine where and how companies may appear. Learn more about how we make money.

Advertiser Disclosure

The purpose of this disclosure is to explain how we make money without charging you for our content.

Our mission is to help people at any stage of life make smart financial decisions through research, reporting, reviews, recommendations, and tools.

Earning your trust is essential to our success, and we believe transparency is critical to creating that trust. To that end, you should know that many or all of the companies featured here are partners who advertise with us.

Our content is free because our partners pay us a referral fee if you click on links or call any of the phone numbers on our site. If you choose to interact with the content on our site, we will likely receive compensation. If you don't, we will not be compensated. Ultimately the choice is yours.

Opinions are our own and our editors and staff writers are instructed to maintain editorial integrity, but compensation along with in-depth research will determine where, how, and in what order they appear on the page.

To find out more about our editorial process and how we make money, click here.

By Kristen Bahler
October 13, 2016
Nigel Killeen—Getty Images

At a time when desserts are trademarked and bespoke wedding cakes come at a premium, it’s not surprise that the demand for pastry chefs is rising faster than dough in the oven.

But while the job market for Americans trained in dessert making the is best it has ever been, aspiring pastry chefs are finding that their dreams of good wages are crumbling like overly dry crust.

So says the New York Times, which used restauranteurs in Chicago—a nexus of food and tourism—as a litmus test. While employers in the Chicago area are hiring, the Times says, they are increasingly relying on inexperienced pastry chefs who will settle for lower salaries.

Pastry chefs working for John Shields, executive chef and proprietor of a pair of restaurants called Smyth and The Loyalist, are a prime example. As the Times notes:

Many restaurants “have adopted some variation of the Shields’s strategy,” by using young, fresh-out-of culinary art school students for pastry chef roles, the Times writes.

Compensation research firm PayScale finds that the average pastry chef in the U.S. makes between $21,000 and $51,000. In 2012, the U.S. Bureau of Labor Statistics reported that chefs earned the most in Northeastern and Western states, and the least in Central and Midwestern states.

Advertiser Disclosure

The purpose of this disclosure is to explain how we make money without charging you for our content.

Our mission is to help people at any stage of life make smart financial decisions through research, reporting, reviews, recommendations, and tools.

Earning your trust is essential to our success, and we believe transparency is critical to creating that trust. To that end, you should know that many or all of the companies featured here are partners who advertise with us.

Our content is free because our partners pay us a referral fee if you click on links or call any of the phone numbers on our site. If you choose to interact with the content on our site, we will likely receive compensation. If you don't, we will not be compensated. Ultimately the choice is yours.

Opinions are our own and our editors and staff writers are instructed to maintain editorial integrity, but compensation along with in-depth research will determine where, how, and in what order they appear on the page.

To find out more about our editorial process and how we make money, click here.

EDIT POST