When I was out of high school, I transitioned into the Bakery of Safeway and worked there for about a year and a half. Some of what we did was scratch, and some was proof and bake.
One thing I really enjoyed was working with the different types of bread and understand "how it all works" I actually wound up modifying the french bread recipe a little bit to produce a larger bread. (this was done by adding a certain amount of old fashioned donut mix... believe it or not)
Anyhow, grocery store bakeries tend to change their operations every couple years... in the bakery I am referring to, we did alot of scratch baking and changed our volume based on demand and such... THEN about a year later, we switched over to the concept of cycle-baking (making large volumes and freezing portions to rotate through a cycle). I hated it. I felt dishonest as a baker knowing that the breads some of my customers where buying wasn't as "fresh" as they were lead to believe. (Of course the product tasted fine, but... it just didn't seem right to me.)
Anyhow, just being out of high school I was only there for a year and a half, learned alot and then went into my current field of IT. (been doing IT for 10 years now). (thats about to change though, I am going to quit my job and goto culinary school)
Anyway, I hope that helps... good luck!