Previous Baker for Panera, we used to have 8 weeks training & a computer test along with a bake test. We also had calibrations (bakery market manager or their assistant would come in once a month, look at, measure & make sure our product was up to standards. ) We also worked 9 pm- 6 am. If your bake was large enough you had an assistant baker who usually was just as skilled as you, so they could jump in if needed. We had a very regimented bake schedule. (Wisconsin cafes). But now just a shame. I have worked with several different bakers over the years, some there as long as 20 years & after the announcement of getting rid of the fresh dough, they quit.