Baking Association of Australia (BAA) executive officer Tony Smith says state governments need to step in to help save bakeries that are in dire straits without apprentices and other staff.

With the lack of willing and available workers resulting in businesses closing their doors, Mr Smith told The ABC that the education system’s focus on pushing school leavers on to university is a part of the problem.

“The education system has been geared to send youth on to year 11 and 12 and then hopefully on to university to become an accountant or a lawyer,” he said.

“There’s nothing wrong with doing that, but not everyone can do that — there are a lot of people out there quite skilled with their hands.”

The staff shortages in the hospitality sector are putting a strain on businesses nationwide, with Bendigo’s The Good Loaf Sourdough Bakery and Cafe owner Laurie Whelan telling The ABC in November he was looking at cutting back hours as a result—despite paying above award wages.

“We’re getting to the point where at the end of the month, we’ll have to decide what days of the week we don’t have bread,” he said.

“Wholesale customers are reordering again but it’s getting to the point where I’m not going to be able to fill some orders because I don’t have the staff.”

Mr Whelan isn’t alone; Mitchel Talbot bought a bakery in Emu Park, Queensland earlier in 2021, but said he was struggling to find staff.

“People just don’t want the job,” he said.

Bendigo Botanical Hotel owner Sally Gebert, who is also on the council of the Australian Hotels Association, said lockdowns had driven workers to other industries.

“It’s really dire. Most of our chefs, we all rely on internationals, a lot of them have gone home [and] they can’t come back in. So we’re running on a skills shortage,” she said.