Changes

During the Classical period, there were many varieties of bread, ranging from sourdough, honey-and-oil bread, barley, wheat, poppy seeds, and even rolls. Bread in Near Eastern and European societies became intertwined with meals and often even the main part of meals, where other foods were sometimes called the condiments or extras that one adds to the meal. The Romans had formed special guilds for bread bakers, calling them COLLEGIUM PISTORUM. Bread bakers also became experts in the production of pastries, where Rome itself likely had several hundred pastry chefs during the apex of its ancient population. Sweet breads and breads filled with meats or vegetables became one specialty type. From the Roman period, we learn also about types of breads mad of oats, groats, and rye. White bread, usually made from wheat, however, became associated with the wealthy classes. Above all types of breads and pastries, having white bread served at a meal demonstrated important status of someone.