2 syllables: ba, kers. Stress on ba.
BAY-kurz
/ˈbeɪkɚz/
bakers is pronounced BAY-kurz (/ˈbeɪkɚz/). It has two syllables (ba-kers), with the stress on "ba". Bakers is the plural noun or verb form related to baking, referring to people who bake or the act of baking in present tense third-person or plural contexts. In everyday use, it typically denotes professionals or places associated with bread and pastry production and can also function as a simple present verb form (e.g., bakers bake) in simple constructions. The term foregrounds the craft and occupation rather than the product itself.
Bakers is the plural noun or verb form related to baking, referring to people who bake or the act of baking in present tense third-person or plural contexts. In everyday use, it typically denotes professionals or places associated with bread and pastry production and can also function as a simple present verb form (e.g., bakers bake) in simple constructions. The term foregrounds the craft and occupation rather than the product itself.
- Incorrectly pronouncing the second syllable as ['-er'] or ['-ar'], making it sound like 'baker' plus plural without length in the second vowel. - Over-emphasizing the first syllable, producing BEAR-er or BEE-kers, which breaks natural rhythm. - Failing to voice the final /z/, sounding like /s/; keep the final s voiced and crisp. - Letting the second vowel collapse into a schwa too heavily, making /ə/ sound like a lazy vowel instead of a short, crisp vowel before /z/. To fix: drill minimal pairs, practice with a light, quick /ə/ and a clear /z/ at the end.
"The bakers across town lined up their trays before dawn."
"She watched the bakers as they tested a new sourdough recipe."
"The group of bakers won first prize at the county fair."
Pronounce as BEY-kurz with primary stress on BE. IPA: US /ˈbeɚz/ or /ˈbeɪ.kɚz/, UK /ˈbeɪ.kəz/, AU /ˈbeɪ.kəz/. Start with a clear /beɪ/ vowel, then a schwa or mid vowel /ə/ or /ɚ/, and end with /z/ voiced sibilant. Mouth: lips relaxed, tongue high-mid for /eɪ/, then central vowel /ə/ or rhotacized /ɚ/ in US, and a final voiced /z/. Aim for a light, plural suffix /-z/ rather than /-s/ or /-əz/ in quick speech.
Common errors: misplacing stress (say BE-kers), conflating with 'baker' or 'bakery' stress; using a hard /t/ or /d/ sound before the final /z/; swallowing the /r/ in non-rhotic accents. Correction: emphasize the first syllable with /eɪ/ as in BEY, keep final consonant as voiced /z/, and avoid adding extra consonants before the /z/. Practice with minimal pairs: bakers vs baker; bakers vs bakes. Maintain a relaxed jaw for the /ə/ or /ɚ/ in the second syllable.
US: tends to rhoticate /ɚ/ in unstressed syllable and finalize with /z/; UK: often /ˈbeɪ.kəz/ with a lighter /ə/ before final /z/ and non-rhoticity affecting preceding /r/ absence and vowel quality; AU: similar to UK with broader vowel quality and slight vowel raising in /eɪ/. Key differences lie in r-coloring of the second syllable and vowel length; regional vowel shifts shape the /eɪ/ vs /eə/ variants and use of linking with following words.
The difficulty centers on the sequence of a long diphthong in the first syllable /eɪ/ and a quick, voiced final /z/ after a mid-to-low vowel in the second syllable. Non-native speakers often misplace the /z/ or fail to sustain the final fricative, producing /s/ or /ɹ/ sounds. Focus on clear /eɪ/ onset, keep /ə/ or /ɚ/ in the second syllable light, and end with a crisp, voiced /z/. IPA cues help lock tongue in the right position.
A unique detail is the final /-z/ suffix in plural form, which often assimilates and voices from the root consonant. In connected speech, you may hear assimilation where the /z/ can slightly voice into a preceding alveolar sound context, and the /r/ in US dialects can influence the preceding vowel quality in rapid speech. Paying attention to the final /z/ helps distinguish bakers from bake rs in rapid phrases.
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Bakers derives from Middle English bakere, from Old English bacere, meaning one who bakes. The root term belongs to the Proto-Germanic *bakijaną, related to baking and the act of cooking by dry heat. The Old English form bacen is linked to the verb bake, while -er denotes a person who performs an action. Over time, bakere evolved into bakere with the plural -s in Middle English, then modern English bakers. The occupation name reflects a common medieval occupational surname pattern: the profession becomes the generic descriptor for those who practice it. First attestations appear in court rolls and city records from the 13th–14th centuries, where bakers are named as guild members responsible for bread production, standardizing loaves, and price controls. The term has broadened to include commercial bakers and hobbyist bread makers in contemporary usage, while preserving the core sense of someone who bakes professionally or as a trade. The word’s semantic field expanded from a specific craftsman to a social category tied to bread, pastry, and baked goods as a staple of daily life. The pronunciation settled into /ˈbeɪ.kərz/ in general American and British usage, with minor vowel shifts in regional accents. Throughout its history, the word has maintained its occupational identity, remaining one of the most recognizable signs of a long-standing bread-making tradition.
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Words that rhyme with "bakers"
-ers sounds
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