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Bakers in the Middle Ages
Transcript of Bakers in the Middle Ages
At the beginning of the 14th century, townsmen were seen dressed in long tunics, hoods, and hose. Merchant's tunics were usually cut shorter than that of the nobility. Merchant wives’ styles of dress also reflected their station in life.
Usually seen in a long-sleeved tunic and side less gown but the cloth was of a poorer quality. The tunic was plain and ground length with narrow tailored sleeves. It was worn over her chemise or linen smock unless the weather demanded more layering.
Medieval bakers would wear ordinary every day clothing. Considering there were no hygiene products back then, bakers did not need to wear aprons or hair nets. However, they sometimes wore chef hats.
Bakers baked bread for everyone in the feudal system. The only exception was the King, who had his own personal baker.
Some bakers were also millers, they made and sold their products. Millers were people who made flour out of grain.
- Kallen, S 2005, A medieval Merchant, Thomson Co., Farmington Hills, MI.
While living the life of a student, students often improved their knowledge of business on the job. Children around 10 years of age, when not in school, served as apprentices in offices where they learned how to use maths, language and geography to real life situations. This included making deals, keeping books and selling merchandise.
Merchants eat 2 meals a day, they usually skipped breakfast but if celebrating they might have breakfast (bread, water and wine). Dinner was the first meal they ate on a daily basis (10 in the morning after an hour- 2 hours of work. The second meal of the day was at sunset which was supper.
- Bakers were the ones who baked the bread, it were the housewives who brought already prepared dough for them to bake.
- some bakers acted dishonestly, tricks emerged: for example, a baker might have trap door(s) in the oven or other obscured areas, that would allow a hidden small boy or other apprentice to take off some of the dough brought in for baking.
Bakers must begin work very early in the day and so it was convenient and probably economically necessary to live in the same building as their bakery, which would be in a central part of their town or village.
Other local residents would bring foods such as joints of meat and big casseroles to be cooked in the bakers' ovens, and this also needed the baker to be very accessible.
Baker baked in their spare time.
Every year, medieval festival (Pentecost, Blood Month, Candlemas, Midsummer, All Hallows, Plow Monday etc.) would be held. Bakers would join in with the celebration however they did not have take a break from baking.