Among the foods of ancient Rome bread is one of the most well documented. Baking occurred in a room equipped with large ovens fuelled by vine wood. Each oven had a flue to vent off the smoke. Many oven rooms also had ceiling vents to help disperse smoke. Each loaf was inserted into the oven on a wooden paddle before being left for about half an hour to cook. Finished goods were then stored before selling to the public. Many bakeries had a separate street entrance for the transportation of goods, suggesting that even if they did not sell directly to the customers themselves, they did deliver.

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Size: 4385px × 3498px
Location: Italy
Photo credit: © De Luan / Alamy / Afripics
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