Medieval Period

• Monastic Influence:
  During the Middle Ages, monasteries became centers of baking innovation. Monks baked bread for their communities and created recipes for enriched breads, such as those containing dried fruits or spices.

• Feudal Europe:
  Bread production was regulated by feudal lords, and communal ovens were common. Bakers began to establish independent businesses, and specific bread types became associated with social classes.

Renaissance and Early Modern Era

• Commercial Bakeries (16th–17th Century):
  With the rise of cities and commerce, bakeries became more widespread, and baking transitioned into a professional trade. Sweet pastries and confections gained popularity, influenced by European exploration and the introduction of sugar.

• French Influence:
  France became a baking hub, with iconic creations like croissants, baguettes, and brioche emerging. The French developed precise techniques and established baking schools to perfect the craft.

Industrial Revolution (18th–19th Century):

• Mechanization:
  The Industrial Revolution brought significant changes to baking. Steam-powered mills increased flour production, and mechanical mixers and ovens allowed bakeries to scale up operations.

• Mass Production:
  By the 19th century, bakeries began producing bread and pastries on a large scale, making baked goods more affordable and accessible. Packaged bread became a staple in many households.