Numerous frescoes testify to the sale of bread; the bakery of Podipio Prisco was run by a free, bakery Modesto, or Casa del Forno, was, however, the largest city and the Sotericus bakery, had a separate room dedicated kneading bread; just to name a few.

In Pompeii had to be a production of quality breads if their consumption was even recommended on city walls. Several were also the qualities of flour; white flour and refined, expensive and valuable, arrived by sea in Pompeii, which had the port, from the East and were intended for the production of bread for patrician families; the flour, the so-called waste, were, however, those plebeians used to achieve their breads.

The yeasts, which in both cases were used, were poor and consisted of mush that was derived from the fermentation of grape marc, prepared once a year, at harvest time, with grape juice and bread dough. We could define the Pompeians yeast an ancestor of our yeast.

From the way in which the flour was sifted, they had:

• Panem cibarius.
• Panem secondarius.
• Panem plebeius.
• Panem rusticus.

These breads are produced every day to the President and served to all customers.