Bakery is a major and important business in Bangladesh. By addressing the global concern of musculoskeletal disorders (MSDs) in the workplace, with a specific focus on their impact on bakery workers, who face heightened risk due to the physically demanding nature of their tasks. The study, conducted in Sylhet, Bangladesh, delves into the prevalence of MSDs and their associated risk factors within a selected bakery. It systematically explores the frequency of MSDs among bakery workers, emphasizing regions such as the back, shoulders, hands, wrists, and knees etc. Furthermore, it investigates the connection between occupational risk variables. A questionnaire-based interview was conducted to collect data from determined sample size as it was a cross-sectional study. Data were analysed using SPSS 26.0 version software and Microsoft Excel. The Chi-square test was employed to determine the significant association between multiple parameters and several musculoskeletal effects during various production operations Findings revealed distinct pain patterns across various job categories, with cleaning workers experiencing higher rates of neck and lower back pain, while dough preparation staff reported elevated shoulder and wrist/hand pain. Age emerged as a significant factor, impacting the nature of discomfort among younger and older workers. These findings stress the need for proactive measures to address the prevalence of MSDs and improve workplace conditions in the bakery industry.Bakery is a major and important business in Bangladesh. By addressing the global concern of musculoskeletal disorders (MSDs) in the workplace, with a specific focus on their impact on bakery workers, who face heightened risk due to the physically demanding nature of their tasks. The study, conducted in Sylhet, Bangladesh, delves into the prevalence of MSDs and their associated risk factors within a selected bakery. It systematically explores the frequency of MSDs among bakery workers, emphasizing regions such as the back, shoulders, hands, wrists, and knees etc. Furthermore, it investigates the connection between occupational risk variables. A questionnaire-based interview was conducted to collect data from determined sample size as it was a cross-sectional study. Data were analysed using SPSS 26.0 version software and Microsoft Excel. The Chi-square test was employed to determine the significant association between multiple parameters and several musculoskeletal effects during various production operations Findings revealed distinct pain patterns across various job categories, with cleaning workers experiencing higher rates of neck and lower back pain, while dough preparation staff reported elevated shoulder and wrist/hand pain. Age emerged as a significant factor, impacting the nature of discomfort among younger and older workers. These findings stress the need for proactive measures to address the prevalence of MSDs and improve workplace conditions in the bakery industry.