Chapter 1:

Bread and Pastry: A Historical

Perspective and Current Opportunities

2009 Cengage Learning. All Rights Reserved.

Introduction
CHAPTER

Humans have relied on grain for nourishment

for thousands of years
Agricultural advancements have distanced us
from our agrarian roots
Bread and pastry has evolved over thousands
of years to what we know today

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Neolithic Period
CHAPTER

10,000 BCE 4000 BCE

Marked the transition from hunter/gatherer to
agrarian based communities
Oat, spelt & rye, millet and wheat used for
simple porridges and eventually flat breads
Basic cooking utensils, ovens established

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Classic Antiquity (Egypt and Greece)

CHAPTER

5,500 BCE - 300 BCE

The Egyptians and Greeks became the first
cultures to advance the science of bread
In Egypt, as early as 4000 BCE, farmers
grew spelt, wheat, and barley
Quality of bread was related to class status
Bread was part of everyday life, as well as
special occasions (religious, funerals, etc)
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Classic Antiquity (Egypt and Greece)

CHAPTER

Leavened breads were produced from about

1500 BCE onward
Two theories of origin: connection to
fermentation from ale/brewing, or old
dough/porridge
Processes varied by region: Greeks vs.
Italians; Gauls vs. Iberians

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Classic Antiquity (Egypt and Greece)

Early Pastries

CHAPTER

Greeks and Egyptians used milk, honey, eggs,

nuts and spices to make pastries as early as
3000 BCE
Pastries were made largely for celebrations
Many of the preparations were commonly
known, thus not many were written

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Classic Antiquity (Egypt and Greece)

Bread and Culture in Antiquity
Bread was the benchmark of living in a
civilized society
The presence of bread allowed other pursuits
such as philosophy, the arts, construction,
agriculture
Bread helped to establish social order

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CHAPTER

The Middle Ages

CHAPTER

5th 15th century BCE

Marked by a decline in agrarian life, shortages
in grain, more urbanization and disease
Baking undergoes transformation by 15th
century in technology as well as organization

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The Middle Ages

CHAPTER

The profession of baker developed during

1100s: the fornarii and pistores
The first guild in France was established: the
Tamaliers
By the 1350s rules of trade and standards
were established for bread and pastry

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The Renaissance into Industrial

Revolution

CHAPTER

A new guild is formed: the Ptissiers

The 16th and 17th centuries saw strain on grain
supplies coupled with dramatic urban growth
Government intervention attempted to stabilize
distribution, but became the culprit

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The Renaissance into Industrial

Revolution

CHAPTER

Baking and pastry evolved quickly during the

16th century
Increased access to sugar sped developments
Puff pastry and Pte choux were common
bases

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The Renaissance into Industrial

Revolution

CHAPTER

In the 17th 18th centuries access to exotic

goods increased: sugar, coffee, chocolate,
nuts, spices
Decorative display work was born with the use
of pastillage: pice monte
Marie-Antoinettes marriage to Louis XVI
imported trends from Vienna to France

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The Renaissance into Industrial

Revolution
Marie-Antonio Carme became major
influence in the world of food
Developed many pastry bases still used today
as well as striking buffet presentations and
decorative work

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CHAPTER

Baking in America
Gastronomic Growth
Exploration of new world brought traditions
of sustenance to Americas

CHAPTER

Continued nutritional reliance on grain,

especially maize
Many pies and simple quick breads were made
as well as yeasted breads

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Baking in America
Gastronomic Growth
Chemical leavening systems and commercial
yeast became mainstream in 1800s
Technology of milling improved, as did ovens
By the 20th century, mechanized commercial
bakeries became well established

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CHAPTER

Baking in America
CHAPTER

Transition Back to Artisan Foods

Industry was highly mechanized after WW2
Baguette introduced during 1970s introduced
crusty bread- of mediocre quality
Raymond Calvel trains bakers on finer points of
mixing and fermentation

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Baking in America
CHAPTER

Transition Back to Artisan Foods

American bakers push limits of flavor and
fermentation using Calvel inspired teachings as a
guide
Quality bread becomes part of many peoples diet
Flour industry reacts by producing flour for Artisan
baking: lower protein, higher ash, organic, etc.

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Baking: A Well Rounded, Complex

History

CHAPTER

Grain has played a role in nutrition for

thousands of years
Grain helped to establish communities, more
so than the hunter/gatherer
The baking industry evolved with the demand,
especially during the 1800s
Current trends focus on whole grain, and more
artisan processes
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Commercial Baking and Pastry

Making Today
Training to be Baker or Pastry Chef
Traditionally: the craft was kept within the family
In the 1800s the education models were
established as demand increased
Contemporarily: school or on the job training

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CHAPTER

Commercial Baking and Pastry

Making Today
Going to School
Theory and hands on approach to education
The ability to work with a wide range of instructors
ingredients and equipment
Establishes a good foundation for further learning

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CHAPTER

Commercial Baking and Pastry

Making Today
Learning on the Job
Great for learning production based skills
Possible slower rate of learning about ingredients,
ingredient functions and formula processes
Working under several chefs will further the benefit
of learning on the job

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CHAPTER

Commercial Baking and Pastry

Making Today
Continuing Education
Opportunities in Baking and Pastry
Production, management, R&D, teaching,
business ownership

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CHAPTER

Conclusion
CHAPTER

Baking and pastry has a rich history which is

still being written
In the past 200 years the industry has evolved
very quickly due to demand and technological
innovations
Opportunities for bakers and pastry chefs are
seemingly endless, largely depending on their
skills and goals
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Reserved.