The first group of people to bake bread were ancient Egyptians, around 8000 BC. During the Middle Ages it was common for each landlord to have a bakery, which was actually a public oven; Housewives would bring dough that they had prepared to the baker, who would tend the oven and bake them into bread. As time went on, bakers would also sell their own goods, and in that some bakers acted dishonestly, tricks emerged: for example, a baker might have trap door(s) in the oven or other obscured areas, that would allow a hidden small boy or other apprentice to take off some of the dough brought in for baking. Then the dishonest baker would sell bread made with the stolen dough as their own. This practice and others eventually lead to the famous regulation known as Assize of Bread and Ale, which prescribed harsh penalties for bakers that were found cheating their clients or customers. As a safeguard against cheating, under-filled orders, or any appearance of impropriety, bakers commonly began to throw in one more loaf of bread; this tradition now exists in the phrase "baker's dozen", which is 13.
A baker's shop in Oslo, Norway, with a variety of fresh baked goods on display
Large factories. These produce bread and related products which are then transported to numerous sale or consumption points throughout a region. These normally include supermarkets, restaurants, various fast food outlets, convenience stores, and the like. Bakers in these environments are largely there for quality control as machines take care of much of the labour intensive aspect of the job.
Chain stores. Recent years have seen the rise of chain stores selling the same range of products. Bakers in these stores bake according to a pre-determined recipe book. This can lead to frustration as some bakers do not agree with techniques used by the franchising model. However, the recipes used tend to be well-founded, and popular with the paying public.
Bakery in Riyadh with traditional Afghan Bread (Tamees)
A traditional baker in Poland, removes fresh bread from an oven with a long wooden peel and places it on a cooling rack
Restaurants in which bakers may work exclusively to produce fresh high quality baked goods to be served as part of a menu.