My SO is a baker by trade, though he had some sort of allergy to flour (I know! Irony!) so he had to stop, but basically, at least in Germany, a baker learns how to be super fast, multitask, bake bread from very early in the morning, sometimes in the middle of the night. He had to make different kinds of bread (Germany has really a lot of different varieties), and he also made sweet dough pastries (like, croissant and chocolatines), and did learn how to make other baked desserts, but they were not really "his job".
My cousin is a pastry chef (I mean, in French the difference is clear cut: boulanger vs patissier), he creates and makes dessert. He also needs to be fast and all that stuff, but for this he has to be a bit more creative than just having two hands kneading two doughs as if on automaton. In general, he does not make bread.