Bread has been one of the most important types of food in the human diet since the first cultivation of grains around 8,000 years ago. Bakers in the Renaissance had many commitments, which made it very tough. They had to provide food for their families and other townspeople, and also had to maintain their standing within their Bakers’ Guilds. Bakers had to sometimes act as millers too, taking on the work of milling the grains in order to create their bread. Bakers had very many responsibilities that they had to juggle. Mills and baking were crafts that were governed by guilds. Each town had a guild that determined the price for a loaf of bread. These Bakers’ guilds also fined people for cheating/thievery and created the standards that the bakers had to maintain for their bread. Bakers had to carefully manage their obligations for daily baking for sale, daily baking for the community and daily baking for their families. If a baker were to cheat their customers, who had paid for the bread, then there were steep, expensive fines that were also controlled by guilds. Bakers also were often overwhelmed by work and sometimes were unable to make a profit due to strict pricing regulations and the fines that they were subjected to. There were many types of bread in…show more content… To be a member of a guild, you had to follow their rules: let the guild set the price for your goods, all the members of the guild get paid the same wage, and your work had to be up to guild standards. Farouche was part of the Guild Arti Dei Fornai in Florence. Farouche first started as an apprentice, who usually isn’t paid. After many years of practice, he was promoted to a journeyman who was very skillful, but not quite up to the level of master. There were very few master level guild members. Farouche and a few people were promoted to master. It was very hard to maintain your level in the guild, if your work wasn’t up to guild standards, you were