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1. Approximately 30,000 years ago: Starch residues are found in rocks used by humans to crush plants, suggesting the possible preparation and cooking of starch-based foods.

   • Bread today and habits and taste preferences have changed a lot over the centuries. But not the bread. It has remained, and continues to be, an integral part of our diet.

2. Around the year 10,000 BC: The making of bread begins with the beginning of the Neolithic and the expansion of agriculture and cereals.

   • Hippocrates refers to various types of bread: loaves of wheat flour, sifted or unsifted, leavened or unleavened, with bran, oats, honey and cheese, oil, poppy and sesame seeds.
     • Ancient Greece: The Greeks introduce bread into culinary history and develop different types of bread, including leavened bread, unleavened bread, and semolina bread.
     • In ancient Greece, bread was prepared and baked at home. It was during the century II D.C. when the first bakeries arose,Bread, made from home-ground flour, was the staple food of the ancient Greeks.
       • In modern Greece, the history of bread is intertwined with the history of Venetis bakeries. Active since 1948, VENETIS Bakery has successfully combined professionalism with love, excellent cooking techniques with sophisticated art, tradition with contemporary needs, Greek with European flavors, great variety with excellent quality.
   • Ancient Egypt: Bread is prepared in ancient Egypt, at the dawn of civilization. Egyptians import flour from Egypt to Greece

3. Last Supper: Christ blesses the bread and compares it to his body, marking the religious and symbolic importance of the bread. Roman Empire: The Romans adopt the bread-baking techniques of the Greeks and make baking a large-scale industry.

   • The first professional bakeries were established in Rome during the reign of Emperor Trajan in AD 97-117.
     • During many critical moments in history, bread was linked to certain political, social and economic movements such as the expansion and growth of the Roman Empire, or the French Revolution, a time in which the price of bread would also determine the dynamics between work and the ruling classes
       • 19th century: Automated kneading machinery spreads, prompting advances in baking techniques.
         • Since the spread of automated kneading machinery in the 19th century, baking techniques have advanced enormously. Today, despite remarkable scientific progress, rapid technological achievements, automation technology, and standardization of the methods and raw materials involved, the preparation of high-quality bread still generally involves the element of art.

4. Today: Despite scientific and technological progress, the preparation of high-quality bread still requires artisan skill and a combination of carefully selected ingredients. Artisanal bakeries are flourishing and new varieties of breads and flours are being explored.

   • The human factor remains important: expertise, inspiration, love, craftsmanship and experience, combined with the mastery of carefully selecting and beautifully blending the right ingredients, all work together to utilize and enhance the benefits of advanced cooking techniques. baked, more effectively and efficiently.

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