Bread came into being from observations made by the Egyptians 3,000 years ago of the transformation of the dough by beer froth which they scooped up from the surface of bowls. Since then, the history of bread, yeast and men is tightly linked. For a long time, bread was a basic food element in Europe and in the whole Mediterranean basin, with a high symbolic content.

Without fermentation by yeast, a living and natural product, we could not obtain the equivalent of bread or Viennese pastry.

Bread is less important nowadays as a basic food in developed countries, but it is still a healthy product, harmoniously helping to bring about a balanced diet and nutritionists recommend its consumption.