In general in the culinary world, schooling is like 90% a scam. You dont know how many culinary graduates I trained when I was just someone two years into the industry with a philosophy degree. People do get value out of it, and the debt is relatively small compared to regular college, but unless you go to like CIA you are going to be in the same boat as someone just off the street.
That said, the job market for pastry/bread is more competitive, they are special jobs in the whole domain. and you will likely have to prove yourself as a general cook before you can get to work with bread. Any bakery is not going to take a chance with someone without experience, so you need to get your experience in a kitchen.
Things in food service are not going to be "careers" the way you want them to be. you will not have any benefits, and you will find there is very little room to progress beyond taking the plunge and doing your own venture. in the united States at least, if you work in a kitchen/food service, you are usually in near constant precarity or you are working over 60 hrs a week. there is little reward beyond the camaraderie of your team and the satisfaction of making things on your feet. and the beer at the end of a shift.
I had some great times, but if you are presumably doing Dev work so far in your life, get ready for physical/mental/emotional challenges like you have never imagined. Coding is a million times easier than anything I had to do in food service