A brief history of the “bread-age”
The earliest traces of bread making date back to the Egyptians around 1500 BCE. Throughout European history, bread has represented more than just sustenance; it has symbolized culture and social status. The evolution of bread in Europe, from the dense, coarse loaves of the Middle Ages to the refined and varied breads of today, reflects wider changes in society, technology, and culture. Bread making has always been an art.
Explore Bread history
Prehistoric Times
The origins of bread in Europe date back to Prehistoric times. Evidence suggests that hunter-gatherer societies were the first to make bread.
Neolithic Revolution
Around 10,000 BC, agriculture emerged and cereals such as wheat and barley became staples, prompting the widespread production of bread.
Classical antiquity
In ancient Greece and Rome, bread was an essential part of the diet. The Greeks developed various types of bread and baking techniques. The Romans advanced bread-making with innovations such as milling and commercial bakeries.
Early Middle Ages
Bread remained a staple food and was often made from barley, oats, or rye. White bread, made from wheat, was reserved for the wealthy. Monasteries played an important role in advancing bread-making techniques. Monks were skilled bakers, and many monasteries had their own mills and ovens.
Late Middle Ages
During this period, bakers’ guilds were formed to regulate the quality and price of bread. Much of this metrological approach remains in contemporary bread regulation at the national level.
Renaissance and Early Modern Times
Bread-making techniques continued to improve during the Renaissance. Sourdough and other leavening methods became more common. In the 16th century, the introduction of the potato from the Americas influenced European diets, yet bread remained a staple food.
18th and 19th centuries
The Industrial Revolution brought significant changes to bread production, including the introduction of mechanised milling and baking. White bread became more accessible to the masses. Improved understanding of yeast and fermentation led to better quality and consistency in bread making.
20th century to the present
Industrialisation led to the mass production of bread with an emphasis on convenience and shelf life. Pre-sliced bread became popular in the early 20th century. In the late 20th and early 21st centuries, there was a revival of artisanal bread making with a focus on traditional methods, natural ingredients, and sourdough. There was also the development of bake-off technologies where bread is finished at the point of sale and/or consumption. This ensures high quality and freshness while minimizing waste. Industrial bakers have helped diversify bread offerings, making breads specific to certain countries or regions readily available throughout Europe. Specialty breads containing a wide variety of ingredients have also developed considerably.
