pistorum. Under the emperor Diocletian, this guild negotiated profitable contracts to bake and distribute free bread for both the civilians and authorities.
Historians concluded that under Aurelian’s government, the state funded the grain supply bakers would then distribute their product. To protect themselves against the accusation of selling contaminating bread, bakers stamped their loaves. Citizens baking with communal ovens also stamped loaves to prevent stealing.
Meanwhile, the wealthy employed their own bakers, including pastry chefs (pistores dulciari) and confectioners (candidarii) with in-home ovens and even mills. Of these luxury goods, artolaganus was a bread made with honey, wine, milk, oil, pepper, and candied fruit.
Ancient Roman cuisine was more than bread, Apicius published a collection of over 400 recipes in the first known cookbook, De re coquinari, although the recipes bear little semblance to the Italian food we know today.
Sources
http://www.cerealialudi.org
http://penelope.uchicago.edu
https://www.ancienthistory archaeology.com
https://www.britannica.com
Morgan, Harry “Bakers and the Baking Trade in the Roman Empire” June 2015
Bread stamp used by professional
and civilian
bakers.