0_Wizard
A good friend of mine is a German baker.  He makes some great bread and  pastries.
A baker is someone who bakes and sometimes sells breads and other products made using an oven or other concentrated heat source.
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Baker
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Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
Medieval cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oat and rye were eaten by the poor. Wheat was for the governing classes.
Yakitate!! Japan
The story focuses on Kazuma Azuma, a boy on his quest to create ""Ja-pan"", a national bread for Japan itself. He initially heads to Tokyo to expand his horizons at the bread-making chain Pantasia; the story continues with Azuma's exploits with his other coworkers. The title of this series itself is a play on words; "Yakitate" translates to "freshly baked", but "Ja-pan" has a double meaning. Besides referring to the country of Japan, "pan" is the Japanese word for "bread" (stemming from Portuguese "pão"). "Ja-pan" is a pun for this series. This mimics the style of the names of other varieties of bread in Japanese, such as ""furansu"pan" (French Bread), ""doitsu"pan" (German rye-based bread), ""itaria"pan" (Italian bread), etc.
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."
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).
Dutch cuisine
Dutch cuisine () is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, farming (for crops and domesticated animals), and trading over sea (colonialism and the spice trade). Traditionally, Dutch cuisine is simple and straightforward, with many vegetables and little meat: breakfast and lunch are typically bread with toppings like cheese, while dinner is , supplemented with seasonal vegetables. The diet contains many dairy products and was relatively high in carbohydrates and fat, reflecting the dietary needs of the laborers whose culture molded the country.
Netherlands
The Netherlands (; ), also known informally as Holland, is a country in Western Europe with a population of seventeen million. Together with three island territories in the Caribbean (Bonaire, Sint Eustatius and Saba), it forms the main constituent country of the Kingdom of the Netherlands. The European portion of the Netherlands consists of twelve provinces and borders Germany to the east, Belgium to the south, and the North Sea to the northwest, sharing maritime borders in the North Sea with Belgium, the United Kingdom, and Germany. The five largest cities in the Netherlands are Amsterdam, Rotterdam, The Hague, Utrecht (forming the Randstad megalopolis) and Eindhoven (leading the Brabantse Stedenrij).
1_Apprentice
That's cool. Does he own a bakery?
0_Wizard
Yes he does own a bakery.   Baking started in ancient Rome when they started mass producing bread.
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."
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History of California bread
The history of California bread as a prominent factor in the field of bread baking dates from the days of the California Gold Rush around 1849, encompassing the development of sourdough bread in San Francisco. It includes the rise of artisan bakeries in the 1980s, which strongly influenced what has been called the "Bread Revolution". There have been independent retail bakeries in San Francisco continuously since the California Gold Rush of 1849, and many restaurants make their own bread. However, the wholesale market (which distributes bread regionally to restaurants and grocery stores) was marked by a slow decline from the early heyday, and the subsequent emergence of a new generation of artisan bakers.
Mexican breads
Mexican breads and other baked goods are the result of centuries of experimentation and the blending of influence from various European baking traditions. Wheat, and bread baked from it, was introduced by the Spanish at the time of the Conquest. The French influence in Mexican Bread is the strongest. From the bolillo evolving from a French baguette to the concha branching out from a French brioche even the terminology comes from France. A baño maría, meaning a water bath for a custard type budín or bread pudding comes from the French word bain marie. Mexican bread While the consumption of wheat has never surpassed that of corn in the country, wheat is still a staple food and an important part of everyday and special rituals.
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).
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."
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.
Bread in culture
Bread has a significance beyond mere nutrition in many cultures in the West and Near and Middle East because of its history and contemporary importance. Bread is also significant in Christianity as one of the elements (alongside wine) of the Eucharist; see sacramental bread. The word "companion" comes from Latin "com-" "with" + "panis" "bread". The political significance of bread is considerable. In 19th century Britain, the inflated price of bread due to the Corn Laws caused major political and social divisions, and was central to debates over free trade versus protectionism. The Assize of Bread and Ale in the 13th century demonstrated the importance of bread in medieval times by setting heavy punishments for short-changing bakers, and bread appeared in the "Magna Carta" a half-century earlier.
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.
1_Apprentice
Oh interesting, I didn't know it started in Rome. So they started the whole bread thing.