Part 1 – Baker’s Wrist 101: Why It Hurts to Do What You Love

“Baker’s Wrist” is a descriptive term, not a textbook diagnosis — but it captures a real, common pattern of overuse injury I see frequently in the clinic.

The pain usually develops along the dorsal (back) side of the wrist and forearm, where tendons responsible for wrist extension and radial deviation slide under tight fibrous sheaths. With repetitive loading — kneading dough, rolling fondant, piping frosting, or gripping heavy mixing bowls — these tendons can become inflamed and thickened, leading to friction, swelling, and pain.

Clinically, most cases represent intersection syndrome or extensor tendinopathy, conditions involving the first and second dorsal extensor compartments. These are the same anatomical zones involved in repetitive-motion injuries among rowers, tennis players, and machinists — but in bakers, the repetitive dorsoradial wrist motion during kneading and dough handling is the primary culprit.

Patients often describe an aching or burning pain just a few centimeters proximal to the wrist joint, sometimes with a subtle creaking (crepitus) when the wrist moves. Unlike carpal tunnel syndrome, which produces numbness or tingling in the fingers, or De Quervain’s tenosynovitis, which targets the thumb-side tendons, Baker’s Wrist manifests as a deeper, mechanical soreness — an overuse signal from tissues designed for precision, not endurance.

Understanding the anatomy is the first step to prevention. These extensor tendons cross long distances under tension, and each micro-movement creates shear stress. Repetition amplifies it. The goal isn’t to stop baking — it’s to understand why the wrist hurts and how small changes can keep passion from turning into pathology.