More than 6 thousand years ago, the Egyptians observed the fermentation of a dough made of wheat flour and found out that it was possible to make an edible dough: bread. Documents prove that, in the 3rd century BC, the Greeks already had at least 72 bread recipes. Due to the fact that it is very practical, soon the demand has grown and it served to feed and supply population in general, as well as to be given as offerings to the gods in rituals of that time.
The success of the product has continued after the fall of the Roman Empire and has spread to the medieval villages. Being a baker, then, was a difficult process, requiring years of learning and represented a form of professional status.
In times of famine, the key to the barn was a synonym of prestige and power. Many are the tales about cities under siege that were saved by the work and grace of who could make bread. It is not by mere chance that Saint Elizabeth, a Portuguese queen who distributed this food to the poor, in the distant 13th century, is now the patroness of bakers.
The insensitivity of Queen Marie Antoinette of France was also marked, just before the French Revolution, in the 18th century. Legend or reality, it is told that the queen, used to breads and cakes of all kinds, did not understand the agony of her starving people that cried out for bread, and who short after invaded the Palace of Versailles. “If they have no bread, let them eat cake”, said the queen, arousing the anger of the Parisians, who later sent her to the guillotine. She could also have said “let them eat croissant”, since this type of bread, although it is a French symbol, was originally Austrian, and so was Marie Antoinette, married to the French king.
In Brazil, the bread arrived from Portugal with the Royal family to Rio de Janeiro, in the 19th century, who tried to reduce the French baguette and created the French rolls.
The Portuguese kings demanded the delicacy, so they brought flour, recipe and also their own bakers to the capital. Over time, the bread was adapted and given nicknames and local features, such as “cacetinho”, “bisnaguinha”, “salt bread”, “carioquinha”, “water bread” and so on.
The sliced bread comes in 1928, with the machine to cut a loaf of bread into slices, a creation of Otto Rohwedeer.