This might not help you, as I am kind of an underground baker. But here goes...
1. Where do you work and how long have you been a baker?
I work mostly at home, baking 2 to three loaves of bread a week. I also work under the table for a friend's home catering business and for her I bake four to eight loaves of bread a week. I consider myself to have been baking seriously for almost four years now.
2. Why did you decided to go into the baking business?
I love baking and the feel of dough coming to life under my fingers. And the satisfaction of providing such a staple to my family.
3. What's the most stressful thing about your job?
Sourdough. Trying to time the starters to be ready to make into dough and rise in the amount of time given.
4. What's the part you enjoy most about your job?
Sourdough. I have created a highly active and most delicious starter that I use once a week to create anything from bagels to english muffings to sourdough boules.
5. If you could give one piece of advice to a new baker, what would it be?
Bake. Bake as often as you can. Read recipes and learn baker's math (if you havn't already). Then take a basic bread recipe and bake it over and over, changing little things here and there. Make the recipe your own.