0_Wizard
I love taking my wife to the bakery.  That's the place where a baker works.
The place where a baker works is called a bakery.
chosen_Baker_0
Baker
chosen_topic_0_Baker
Baker
A baker is someone who bakes and sometimes sells breads and other products made using an oven or other concentrated heat source. The place where a baker works is called a bakery. Since grains have been a staple food for millennia, the activity of baking is a very old one. Control of yeast, however, is relatively recent. By the fifth and sixth centuries BCE, the ancient Greeks used enclosed ovens heated by wood fires; communities usually baked bread in a large communal oven. Greeks baked dozens and possibly hundreds of types of bread; Athenaeus described seventy-two varieties. In ancient Rome several centuries later, the first mass production of breads occurred, and "the baking profession can be said to have started at that time."
Whitehouse's Bakery
Whitehouse's Bakery is a heritage-listed former bakery at 91 Patrick Street, Laidley, Lockyer Valley Region,Queensland, Australia. It was built from 1904 to 1905. It was added to the Queensland Heritage Register on 21 October 1992. The former Whitehouse's Bakery building at Laidley is a substantial two-storey, brick building which was constructed around 1904-1905 for local farmer, baker and confectioner, Charles James Whitehouse. It was the second bakery building CJ Whitehouse had built on the site since he bought the land in 1885, replacing a former timber structure. The architect for the building was William Haenke, an architect and engineer of Ipswich.
The Baker's Wife
The Baker's Wife is a musical with music and lyrics by Stephen Schwartz and the book by Joseph Stein, based on the 1938 French film "La Femme du Boulanger" by Marcel Pagnol and Jean Giono. The musical premiered in the West End in 1989 for a short run but, while establishing a dedicated cult following, has not been produced on Broadway. The musical theater rights of the Marcel Pagnol's 1938 film were originally optioned in 1952 by producers Cy Feuer and Ernest Martin. Composer Frank Loesser and librettist Abe Burrows, who had worked with Feuer and Martin on "Guys and Dolls" and "How to Succeed in Business Without Really Trying" were attached as authors.
Clyde N. Baker Jr.
Clyde N. Baker Jr. is an American geotechnical engineer who has received awards for his work to design advanced foundations supporting tall structures. He is a member of the National Academy of Engineering. In 2008, he received the Award of Excellence from Engineering News-Record (formerly the Man of the Year award). Baker was born in Flushing, New York on May 6, 1930 to general surgeon Clyde N. Baker, Sr and Muriel Esty Baker. As a young man, he earned a pilot's license by the age of sixteen and also suffered from rheumatoid arthritis. He and his wife Jeanette have three children, six grandchildren and three great-grandchildren.
Consolidated Steel Corporation
Consolidated Steel Corporation was an American steel and shipbuilding business. Consolidated built ships during World War II in two locations: Wilmington, California and Orange, Texas. It was created in 1929 by the merger of Llewellyn Iron Works, Baker Iron Works and Union Iron Works, all of Los Angeles. Baker Iron Works of Los Angeles also manufactured mining equipment. The Baker Iron Works had its start at Los Angeles, California, about 1877, when Milo S. Baker acquired a small machine shop there. The business, begun on a small scale as M.S. Baker & Company, grew quite rapidly. Less than a year later, Baker erected a $15,000 building [equivalent to $300,000 in today’s buying power] on Buena Vista Street near College.
Your Black Muslim Bakery
Yusuf Bey came to Oakland from Texas with his family as a student in the early 1950s. He later opened cosmetology beauty salons in the area and in southern California, before going into the bakery business. After discovering the teachings of Elijah Muhammed in the 1960s, Bey converted to the Nation of Islam in 1964, and founded the "Islamic" bakery in Santa Barbara in 1968. The group was not affiliated with the Nation of Islam, though similarities were evident. Nation of Islam minister Keith Muhammad, of East Oakland's Muhammad Mosque #26, stated that the two organizations are distinct and separate.
George Weston Limited
George Weston Limited, often referred to as Weston or Weston's, is a Canadian food processing and distribution company. Founded by George Weston in 1882, the company today consists of Weston Foods, a wholly owned subsidiary, and Loblaw Companies Limited, the country's largest supermarket retailer, in which it maintains controlling interest. Retail brands include President's Choice, No Name, and Joe Fresh, in addition to bakery brands Wonder, Country Harvest, D'Italiano, WeightWatchers, Ready Bake, Moulin Rouge and Gadoua. The company is controlled by the Weston family, which owns a majority share in George Weston Limited.
1_Apprentice
When did humans discover the art of baking?
0_Wizard
Boy grains have been around as a staple food for millenia.  Baking those grains is really rather old.
Since grains have been a staple food for millennia, the activity of baking is a very old one.
chosen_Baker_0
Baker
chosen_topic_0_Baker
Rice
Rice is the seed of the grass species "Oryza sativa" (Asian rice) or "Oryza glaberrima" (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production (rice, 741.5 million tonnes in 2014), after sugarcane (1.9 billion tonnes) and maize (1.0 billion tonnes). Since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans.
Bigu (grain avoidance)
Bigu () is a Daoist fasting technique associated with achieving "xian" "transcendence; immortality". Grain avoidance is related to multifaceted Chinese cultural beliefs. For instance, "bigu" fasting was the common medical cure for expelling the "sanshi" 三尸 "Three Corpses", the malevolent, grain-eating spirits that live in the human body (along with the hun and po souls), report their host's sins to heaven every 60 days, and carry out punishments of sickness and early death. Avoiding "grains" has been diversely interpreted to mean not eating particular foodstuffs (food grain, cereal, the Five Grains, "wugu", or staple food), or not eating any food (inedia, breatharianism, or aerophagia).
Staple food
A staple food, or simply a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet for a given people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. The staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small number of staples. Staple foods vary from place to place, but typically they are inexpensive or readily-available foods that supply one or more of the three organic macronutrients needed for survival and health: carbohydrates, proteins, and fats.
Cassava-based dishes
A great variety of cassava-based dishes are consumed in the regions where cassava (manioc, "Manihot esculenta") is cultivated, and they include many national or ethnic specialities. As a food ingredient, cassava root is somewhat similar to the potato, in that, like the potato, it is starchy, inedible when raw, and bland in flavor when cooked. Indeed, cassava can replace the potato in many dishes and can be prepared in similar ways – it can be boiled, mashed, fried or baked. Unlike the potato, however, cassava is mostly a tropical crop, and its peculiar characteristics have led to some unique recipes, such as sweet puddings, which have no common potato version.
Indian cuisine
Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.
Wheat
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. There are many species of wheat which together make up the genus Triticum; the most widely grown is common wheat ("T. aestivum"). The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE. Botanically, the wheat kernel is a type of fruit called a caryopsis. Wheat is grown on more land area than any other food crop (220.4 million hectares, 2014). World trade in wheat is greater than for all other crops combined. In 2016, world production of wheat was 749 million tonnes, making it the second most-produced cereal after maize.
Ancient Israelite cuisine
Ancient Israelite cuisine refers to the food eaten by the ancient Israelites during a period of over a thousand years, from the beginning of the Israelite presence in the Land of Israel at the beginning of the Iron Age until the Roman period. The dietary staples were bread, wine and olive oil, but also included legumes, fruits and vegetables, dairy products, fish and meat. Religious beliefs, which prohibited the consumption of certain foods, shaped the Israelite diet. There was considerable continuity in the main components of the diet over time, despite the introduction of new foodstuffs at various stages.
1_Apprentice
Which country did  baking originate from?
0_Wizard
Well we know that there were enclosed ovens used by the greeks in the fifth and sixth century BC.
By the fifth and sixth centuries BCE, the ancient Greeks used enclosed ovens heated by wood fires; communities usually baked bread in a large communal oven.
chosen_Baker_0
Baker
chosen_topic_0_Baker
Ancient Macedonians
The Macedonians (, "Makedónes") were an ancient tribe that lived on the alluvial plain around the rivers Haliacmon and lower Axios in the northeastern part of mainland Greece. Essentially an ancient Greek people, they gradually expanded from their homeland along the Haliacmon valley on the northern edge of the Greek world, absorbing or driving out neighbouring non-Greek tribes, primarily Thracian and Illyrian. They spoke a Hellenic language, although the "lingua franca" of the region was at first Attic Greek and then Koine Greek. Their religious beliefs mirrored those of other Greeks, following the main deities of the Greek pantheon, although the Macedonians continued Archaic burial practices that had ceased in other parts of Greece after the 6th century BC.
Archaic Greece
Archaic Greece was the period in Greek history lasting from the eighth century BC to the second Persian invasion of Greece in 480 BC, following the Greek Dark Ages and succeeded by the Classical period. The period began with a massive increase in the Greek population and a series of significant changes which rendered the Greek world at the end of the eighth century as entirely unrecognisable as compared to its beginning. According to Anthony Snodgrass, the Archaic period in ancient Greece was bounded by two revolutions in the Greek world. It began with a "structural revolution" which "drew the political map of the Greek world" and established the poleis, the distinctively Greek city-states, and ended with the intellectual revolution of the Classical period.
Greece
  Greece (), officially the Hellenic Republic (), historically also known as Hellas, is a country in Southern Europe, with a population of approximately /1e6 round 0 million as of . Athens is the nation's capital and largest city, followed by Thessaloniki. Greece is located at the crossroads of Europe, Asia, and Africa. Situated on the southern tip of the Balkan peninsula, it shares land borders with Albania to the northwest, the Republic of Macedonia and Bulgaria to the north, and Turkey to the northeast. The Aegean Sea lies to the east of the mainland, the Ionian Sea to the west, the Cretan Sea and the Mediterranean Sea to the south.
Giants (Greek mythology)
In Greek and Roman Mythology, the Giants, also called Gigantes ("jye-GAHN-tees" or "gee-GAHN-tees"; Greek: Γίγαντες, "Gígantes", Γίγας, "Gígas") were a race of great strength and aggression, though not necessarily of great size, known for the Gigantomachy (Gigantomachia), their battle with the Olympian gods. According to Hesiod, the Giants were the offspring of Gaia (Earth), born from the blood that fell when Uranus (Sky) was castrated by his Titan son Cronus. Archaic and Classical representations show Gigantes as man-sized hoplites (heavily armed ancient Greek foot soldiers) fully human in form.
Hellenistic period
The Hellenistic period covers the period of Mediterranean history between the death of Alexander the Great in 323 BC and the emergence of the Roman Empire as signified by the Battle of Actium in 31 BC and the subsequent conquest of Ptolemaic Egypt the following year. The Ancient Greek word Hellas (Ἑλλάς, Ellás) is the original word for Greece, which the word Hellenistic was derived from. At this time, Greek cultural influence and power was at its peak in Europe, North Africa and Western Asia, experiencing prosperity and progress in the arts, exploration, literature, theatre, architecture, music, mathematics, philosophy, and science.
Ancient Greece
Ancient Greece was a civilization belonging to a period of Greek history from the Greek Dark Ages of the 13th–9th centuries BC to the end of antiquity ( AD). Immediately following this period was the beginning of the Early Middle Ages and the Byzantine era. Roughly three centuries after the Late Bronze Age collapse of Mycenaean Greece, Greek urban poleis began to form in the 8th century BC, ushering in the period of Archaic Greece and colonization of the Mediterranean Basin. This was followed by the period of Classical Greece, an era that began with the Greco-Persian Wars, lasting from the 5th to 4th centuries BC.
Indo-Greek Kingdom
The Indo-Greek Kingdoms or Graeco-Indian Kingdoms were partly Hellenistic kingdoms covering various parts of Afghanistan, and the northwest regions of the Indian subcontinent (parts of modern Pakistan and northwestern India), during the last two centuries BC and was ruled by more than thirty kings, often conflicting with one another. Euthydemus I was, according to Polybius, a Magnesian Greek. His son, Demetrius I, founder of the Indo-Greek kingdom, was therefore of Greek ethnicity at least by his father. A marriage treaty was arranged for the same Demetrius with a daughter of the Seleucid ruler Antiochus III (who had some Persian descent).
1_Apprentice
Give me a dummy's definition for bakery
0_Wizard
Bakers will make bread using an oven, or any heat source to bake bread.
A baker is someone who bakes and sometimes sells breads and other products made using an oven or other concentrated heat source.
chosen_Baker_0
Baker
chosen_topic_0_Baker
Nordic bread culture
Nordic bread culture has existed in Denmark, Finland, Norway, and Sweden from prehistoric time through to the present. Four grain types dominated in the Nordic countries: barley and rye are the oldest; wheat and oats are more recent. During the Iron Age (500 AD – 1050 AD), rye became the most commonly used grain, followed by barley and oats. Rye was also the most commonly used grain for bread up until the beginning of the 20th century. Today, older grain types such as emmer and spelt are once again being cultivated and new bread types are being developed from these grains. Archaeological finds in Denmark indicate use of the two triticum (wheat) species, emmer and einkorn, during the Mesolithic Period (8900 BC – 3900 BC).
Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. Proportions of types of flour and other ingredients vary widely, as do modes of preparation. As a result, types, shapes, sizes, and textures of breads differ around the world. Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Some bread is cooked before it can leaven, including for traditional or religious reasons.
Baking
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies, and breads to their centre. As heat travels through, it transforms batters and doughs into baked goods with a firm dry crust and a softer centre". Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.
Ancient Israelite cuisine
Ancient Israelite cuisine refers to the food eaten by the ancient Israelites during a period of over a thousand years, from the beginning of the Israelite presence in the Land of Israel at the beginning of the Iron Age until the Roman period. The dietary staples were bread, wine and olive oil, but also included legumes, fruits and vegetables, dairy products, fish and meat. Religious beliefs, which prohibited the consumption of certain foods, shaped the Israelite diet. There was considerable continuity in the main components of the diet over time, despite the introduction of new foodstuffs at various stages.
Earth oven
An earth oven, ground oven or cooking pit is one of the most simple and ancient cooking structures. At its most basic, an earth oven is a pit in the ground used to trap heat and bake, smoke, or steam food. Earth ovens have been used in many places and cultures in the past, and the presence of such cooking pits is a key sign of human settlement often sought by archaeologists. Earth ovens remain a common tool for cooking large quantities of food where no equipment is available. They have been used in various civilizations around the world and are still commonly found in the Pacific region to date.
Sourdough
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker's yeast and better inherent keeping qualities than other breads, due to the lactic acid produced by the lactobacilli. Sourdough is a dough containing a "Lactobacillus" culture in symbiotic combination with yeasts. It is one of the principal means of biological leavening in bread baking, the others using cultivated forms of yeast. It is important in baking rye-based breads, where yeast does not produce comparable results.
The American Baking Competition
The American Baking Competition is a reality competition television series that aired on CBS from May 29 to July 10, 2013. It was based on the BBC baking competition "The Great British Bake Off". The series aimed to find the best amateur baker in the United States. The series was hosted by Jeff Foxworthy and judged by Marcela Valladolid and Paul Hollywood. The competition was won by Brian Emmett. The show aimed to find among its contestants the best amateur baker in the US. Ten contestants were chosen for the first season. In each episode, the amateur bakers were given three challenges: a signature dish, a technical challenge, and a show-stopper.
1_Apprentice
Ok what does one need in order to bake
0_Wizard
You don't need much in order to bake bread.  All you need is dough of flour and water, plus a heat source of course.
Bread is a staple food prepared from a dough of flour and water, usually by baking.
self_Bread_0
Bread
self_1_Bread
Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. Proportions of types of flour and other ingredients vary widely, as do modes of preparation. As a result, types, shapes, sizes, and textures of breads differ around the world. Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Some bread is cooked before it can leaven, including for traditional or religious reasons.
Nordic bread culture
Nordic bread culture has existed in Denmark, Finland, Norway, and Sweden from prehistoric time through to the present. Four grain types dominated in the Nordic countries: barley and rye are the oldest; wheat and oats are more recent. During the Iron Age (500 AD – 1050 AD), rye became the most commonly used grain, followed by barley and oats. Rye was also the most commonly used grain for bread up until the beginning of the 20th century. Today, older grain types such as emmer and spelt are once again being cultivated and new bread types are being developed from these grains. Archaeological finds in Denmark indicate use of the two triticum (wheat) species, emmer and einkorn, during the Mesolithic Period (8900 BC – 3900 BC).
Ancient Israelite cuisine
Ancient Israelite cuisine refers to the food eaten by the ancient Israelites during a period of over a thousand years, from the beginning of the Israelite presence in the Land of Israel at the beginning of the Iron Age until the Roman period. The dietary staples were bread, wine and olive oil, but also included legumes, fruits and vegetables, dairy products, fish and meat. Religious beliefs, which prohibited the consumption of certain foods, shaped the Israelite diet. There was considerable continuity in the main components of the diet over time, despite the introduction of new foodstuffs at various stages.
Sourdough
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker's yeast and better inherent keeping qualities than other breads, due to the lactic acid produced by the lactobacilli. Sourdough is a dough containing a "Lactobacillus" culture in symbiotic combination with yeasts. It is one of the principal means of biological leavening in bread baking, the others using cultivated forms of yeast. It is important in baking rye-based breads, where yeast does not produce comparable results.
Regional street food
Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime," while street food of Thailand is "fiery" and "pungent with shrimp paste... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles."
Dough
Dough () is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water and/or other liquid, and sometimes includes yeast or other leavening agents as well as other ingredients such as various fats or flavorings. The process of making and shaping dough is a precursor to making a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items. Doughs are made from a wide variety of flours, commonly wheat but also flours made from maize, rice, rye, legumes, almonds, and other cereals and crops used around the world.
Pasta
Pasta () is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Also commonly used to refer to the variety of pasta dishes, pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. As an alternative for those wanting a different taste, or who need to avoid products containing gluten, some pastas can be made using rice flour in place of wheat. Pastas may be divided into two broad categories, dried ("pasta secca") and fresh ("pasta fresca").
1_Apprentice
Thanks for enlightening me about baking