The history of bread baking goes back at least 6 thousand years. Long before the birth of Christ, ancient Egyptians knew how to leaven dough to make it ferment to bake various kinds of porous breads. Bread was a staple food in Ancient Greece and Rome. The wealthier a man was, the more varieties of bread he would offer to his guests.
Back then (and for thousands of years thereafter), bakers kept their recipes a secret revealing them only to their chosen apprentices. First bakeries producing national and then “international” breads and their derivatives appeared only in the middle of the XIX century.