Modern science, in particular through the work of anthropologists, supports the viewpoint that the first large societies formed at the time mankind adjusted from an existence based on hunting to one that included gathering, nearly 10,000 years ago.

At first, the activity was spontaneous, collecting wild grains, especially wheat and barley, followed by cultivation and independent farming.

The need for fresh water sources becomes clearer in this context, and the first civilisations formed on the banks of rivers. The power to grow grains was a key to success for many great societies. Today, science has assisted progress and artificial selection has brought out the best characteristics of ingredients.

The power of growing grains was the key to success for many of the great societies, and today, modern practices and technology applied to farming, including artificial selection towards supporting the best characteristics of specific types of seeds, has progressed significantly.

Since the days of ancient Egypt in the 3rd century B.C, the main ingredients for bread have changed little. In ancient Rome, technological advances in production increased the speed at which bread and pastries could be prepared, though there were not great improvements in quality. Millennia later, the industrial revolution brought about great change to the baking industry, encompassing speed, volume and in new possibilities with pastries. The use of yeast brought about even greater changes, though traditional breads eaten in the Arab world (pita), India (naan) and Central and South America (tortilla) all are made without yeast.

Central Asia provided a meeting point for different technological advancements, where over a period of a thousand years, baked goods from grains and those with sugars added, usually derived from fruit juices, were produced. Baking developed independently in the Middle East, Mediterranean, North Africa and South Europe, though with no knowledge of production of confectionary goods, while in the Caspian Sea region, Northern India, and Central Persia, sweet extracts were used in baking.

In time, the mixing of two contrary philosophies in the production of breads and pastries would encompass the globe, and from the addition of milk, fructose and other sweeteners to produce alluring scents, confectionary products were born.