What is the life work of colonial bakers?
In the Colonial era most breads were baked in the home, either by a family member or by a servant. There were a few places that did have bake shops. Other than breads their products depended on what was on hand and what was in season. The baker depended upon others for the raw materials (flour, sugar, grains, fruits) as well as wood for the ovens (usually dutch ovens).
