Bread

Elven Bread

As the next major civilization to form, most point to Elven breads as the first of what we know today as bread. What the original Elves like Meiriris Nerifir ate is not exactly the same as what we consider modern Elven bread, though.  

Baguette

When most think of Elven bread, they think of the baguette. It's actually a more recent invention, the first recorded instance of it being during the reign of Guldin Nerifir, but long bread like this has been in Elven culture for a long time, since the struggles during Orithea Nerifir's reign at least, when poorer families needed to eat, they would buy large loaves to split amongst themselves.   Before Guldin Nerifir popularized the baguette, these large loaves of bread were a symbol of Elven poverty, but thanks to the Hero King and his descendants, the baguette has turned into a symbol of Elven culture's rich heritage, eaten by the wealthy and poor alike.  

Miche

A type of leavened bread, this is most common for Wood Elves in the Elven Forest, which is why some call it "wooded bread" as it has a strong association with the Elves of the countryside.   Miche is the closest modern form of the ancient Elven bread, a chewy variation of what was once a much tougher meal, with methods of creation changing, but the product still retaining much of its original identity. While ancient Elves may not recognize the taste, they would see miche and believe it to be the same as what they'd once eaten in their own time.  

Boule

A ball-shaped bread, and the namesake of Elven bakeries, boules can be made from any ingredient that bread is made of, and are only characterized by the shape of the bread.   The stories say that boule was created by Elven children who, used to other foods during the first peak of their kingdom, refused to eat standard "boring" bread when a famine hit. Bakers, who still had access to some fields of grain out on the edges of the kingdom, decided to make bread "fun" for the children, hoping to get them to eat what little food was left.   The bakers tried making it completely round like a ball, but it ended up looking slightly deflated. Still, children loved it, and would always beg their parents to go to the "ball makers" and the "ball shops" which is where the Elven terms for bakers and bakeries solidified into what they are now.  

Talet Pretzel

A creation of the Exilés, the Talet Pretzel is a round, braided bread with a hole in the center. Despite the name, some consider it to be more closely related to a bagel, but it bears a resemblance to both. It is a moist and soft interior with a crusty light brown exterior, boiled and then salted. It came about because of the Exilés having little interaction with other cultures, save for the Northern Nereids, who showed the Exilés bagels and pretzels.   After the fall of the Exilés, some believed the recipe was lost, but when Humans resettled Talet (now Saumart), it reappeared. Scholars debate whether this was Nereid influence again, the recipe being rediscovered by the new settlers, or simply the culinary prowess of Saumart rearing its head once more.  

Cozonac

A creation of the Dark Elves, cozonac is a sweet raisin/nut bread eaten at celebrations underground. Since crops like wheat are harder to come by beneath the surface, bread (particularly cozonac) is generally saved for special occasions when they can justify using their rations given to them by the Dwarves or stolen from the surface.   This recipe, special to Dark Elves, is common in Dwarven settlements, where the ingredients are found more easily. For this reason, when Dwarven politicians or military figures visit the Dark Elves, they often bring wagons full of cozonac as gifts for the people.  

Orcish Bread

Coming from the same place and culture as the original Elves, early Orcish bread resembles early Elvish bread. Having different names, one can still find types of Miche and Boule in most Orcish camps, having come about from similar circumstances halfway across the world. But so too did other types of bread emerge. The biggest hurdle Orcs ran into after the March of the Orcs is that wheat was not very common in Udai, and so they had to find another way to make bread.  

Cornbread

While it goes by a variety of different names throughout Udai, taking on different shapes and forms, cornbread is the most common Orcish bread (or bread of Orcish origin, as it is also a staple for Mammen, Lizardfolk, and most prominently the various beastmen of the Key of Beasts).   Depending on where one is in Udai, they will find it prepared differently, as it is baked in an oven towards the east, but often fried or baked in a pan or skillet further west. The latter creates a more moist and crumbly kind of cornbread, also producing a more yellow-ish coloring. The former, varying further in sweetness, still retains a whiter color, and a harder texture.   There are further variations, including methods and extents of frying it, or the thickness of the dough. In the few instances of Orcish Grand Clans, such as under Divine Amukk or Bud the Hollow, the different recipes have been shared and traded in camp, leading to what most Orcs see as culinary heaven where they can eat all the cornbread variations they want from the very hands of those who specialize in its creation.  

Tortilla

Mostly associated with modern Goblin cuisine, it was actually brought over from Udai. The Ishadan Goblins loved the tortilla, which reminded them of their pita, and began using it instead due to what they saw as a more versatile bread. But Goblins use wheat to make their tortillas, which is not the original, Orcish recipe, and creates a different flavor.   For Orcs, they began with corn tortillas, a sweeter variant still making up the majority of Udai's tortilla output, thanks in part to the widespread corn production in Orcish, Mammen, and Korvian farms around the continent.   One legend about the tortilla says that an Orcish baker created it because he did not like when things would fall out of a sandwich, and so he hoped to wrap the bread around the food instead. Another says that a baker was inspired by a blanket or cloth, while a third (unlikely) story told by Korvians says that it was a complete accident.  

Arepa

Perhaps first created by Felids or Crocutions on the Key of Beasts, most attribute the arepa to Orcs because of their dependency on this flat cornbread stuffed with cheese, butter, meat, beans, or vegetables.  

Dwarven Bread

Renowned for their forges, it is likely unsurprising that Dwarven ovens are also almost unrivaled in all the world. Due to this, their bread is tough and tasty, and they make a hell of a lot more than most other cultures, even if they don't have as many variations. The Dwarven God Hadur is God of the Forge, but he is also God of Ovens, and so he is said to bless bakers as well as blacksmiths.  

Rye

Made from rye grain, there is an argument that could be made about rye bread being the greatest export of the Dwarven people, or at the very least their most widespread creation. All over the world, this high fiber bread is made in various forms. Most are darker in color and have an earthy flavor, and can be made into a variety of forms.   Rye is said to have come from early Dwarven mountain culture, before even the founding of their first permanent settlements. Likely the ancient rye is not the same as the modern, but it makes rye the earliest type of bread still eaten today.   One legend claims that in the early days, when the blades and metalwork of the Dwarves was not as famous, Dwarven blacksmiths would bake a loaf of rye bread for their customers as well to make a better deal. Buy (or, in the earliest days, trade) for a blade, get rye bread for free.   This contradicts other stories about early Dwarven craftsmanship, that the blades were proven on a global stage on the field of battle against the considerably better-organized Elven forces. Due to this, there is a belief that this story was started by Elves wishing to lessen major Dwarven achievements. However, there is some evidence for this, including some early Dwarven weapons found by archeologists, with the ancient Dwarven word for "rye" carved into the handle. If there is another meaning to this carving, it evades all scholars.  

Pumpernickel

A type of rye bread, it is the most common bread found in Dwarven territory, eaten mostly by Dwarven peasants. Due to this association with the poorer Dwarves, it hasn't caught on around the world as much as other forms of rye have, as it's seen as peasant bread.   This dark-colored bread takes a long time to bake, but results in a semi-sweet treat. This bread was so easy to make that one Dwarven myth claims the God Hadur once baked a loaf so large that he fed every living Dwarf with a piece. As this was likely early in history, if true at all, this would not have been all that many Dwarves, yet still this myth persists as a symbol of pumpernickel's beloved status and its place as an "easy" snack among Dwarves. What does a long wait matter to someone who lives hundreds of years?  

Beer Bread

A broad category for bread, beer bread is defined by one key ingredient: it must be made with beer in the dough. It can otherwise be almost anything in terms of shape, ingredients, or taste. Depending on the beer used, the bread varies, often ending up with a muted version of the flavor of the beer it is made with.   Beer bread is part of the larger Dwarven beer culture, particularly in the southern and eastern areas of Dwarven Territory around Ebreichzell and Balburg. In this region, beer is not only the main drink paired with most meals, it is included in most ingredients, be it batter or soup. This area is jokingly referred to by some Elves, Draconians, and even other Dwarves as "the drinking problem of Dwarven Territory", and some Dwarven philosophers and politicians believe it may be best to try and regulate the consumption of beer around this area.   The response from this region (the most heavily militarized places in Dwarven Territory outside of the city of Ironforge thanks to the Red Dragons, Green Ghosts, and Blue Devils squads of the army that are based around there) is generally: "Try to take our beer. We invite the challenge." Due to this, no real attempt has been made, as fears of three squads in open rebellion prevent legislative action.  

Zopf

An egg-yolk coated, braided bread, zopf is part of Dwarven familial tradition.   A Dwarven family is meant to gather once a week (unless they find themselves more than half a week's travel away from each other) to eat a zopf, sharing as many loafs as needed to feed the family, as well as a feast (whatever that may be for the Dwarven family in question depends on income, region, and taste).   When this tradition started, few can say for certain, though it is certainly an ancient one, as the Minor Goddess Ôstara is said to have practiced it with her Demigod son, the Waterfall Warrior Hurdren, during the Kwarvian War. What made this particularly notable was that Hurdren's father was not included in this, and while he was too far to travel for Zopf, there was no effort to include him in the practice, showing that there was perhaps some tension in the legendary Demigod's home.  

Limpa

Another kind of rye bread, limpa is a sweet bread made around the Dwarven Feast of the Father. What gives it this sweet taste is the molasses and brown sugar added during the process of baking, and additional spices and toppings can add to or change this flavor, depending on if its raisins, fennel, or a wide variety of other options chosen by different bakers.   The reasoning for why it is associated with this feast has been lost, though it likely relates in some way to the ancient "Father of the Dwarves" Maevell, whose son Vonron was the first true "King of the Dwarves." Limpa likely did not exist back then, so it is speculated that he may have liked raisins, if there is any real reason for it at all. Any other information is lost to time, even with the meticulous record-keeping of the Dwarves.  

Kifli

A crescent-shaped bread, said by some to be the inspiration behind the Elven croissant (which is not a bread, but something between that and a pastry), the kifli has been controversial globally for this very reason. As the Dwarves are famous for their baked goods, particularly breads, while Elven bakeries specialize more in pastries than bread, the true origin of a croissant (a hybrid of the two) is fought over between the two. Dwarves insist their bread, the kifli, was the root of this idea, while Elves say the origin is lost, and the croissant predates the kifli. No one can be certain of the truth, and this remains another sticking point in the eternal conflict between Elves and Orcs.  

Laufabrauð

Originating in the western region of Dwarven Territory, this bread is meant to express the creative spirit of the Dwarves, with special patterns cut out of laufabrauð. Young Dwarves are often taught how to make it early on, so they can begin expressing themselves without immediately jumping into dangerous metalworking.   This is eaten during the Feast of the Daughter, which is a celebration consisting mostly of sweet treats. As the newest of the Familial Feasts, the Feast of the Daughter's origin is more well-known. Meant to recognize the future of the Dwarven family, as Dwarven men are very likely to die in battle, the Feast of the Daughter honors the joys of childhood and mixes that with learning the responsibilities and duties of ever-approaching adulthood. The laufabrauð is part of this, mixing the delicious bread and fun patterns with learning creative skills and baking techniques.  

Draconian Bread

Juggernauts of Elone cuisine, the Draconians are unique when it comes to their cultural exports (including food) because their scattered city-states are independent and isolated for the most part. Still, under certain leaders and in certain eras, they are united into one Draconian people (with their village quirks still shining through). Due to this, Draconian culture is distinct from all others in the world, but can still be split between villages. These breads described may originate in one village, and remain associated with them, but can usually be found in any village.   Bread is eaten with every meal in Draconian culture, often as an appetizer, and due to this, Draconian bread is among the most world renowned.  

Semolina

Semolina bread originates from Bortan, though it was popularized in the restaurants of Zephys, where it then spread throughout all of Draconian territory as one of their staple breads, later becoming the most common Draconian bread around the world. It has sesame seeds on top, and the crusty texture is complemented best with butter.   Bortanni ovens were first perfected after Impak Daxur first unlocked magic, with fire magic later becoming the most common in Bortan (as it is in most of the world). Bread in Bortan became one of the few arts the mostly military population loved, as it was something they could bring with them on campaigns and onto the battlefield. It sustained them, and semolina was the best of the best in this regard.   It is said that the first semolina bread was made towards the end of Impak Daxur's life, and he tasted it on his final day. If this is true, it may be more factual to attribute the bread to the lost village of Zeldarr, which Impak founded late in life, though it served as an extension of Bortanni culture and most of its unique creations have since become Bortanni.  

Ciabatta

Another Bortanni bread, ciabatta is a white bread most notable for the holes inside the bread.   Stories say that it came about because of Bortanni raids on Elven settlements, where baguettes were stolen and eaten by the soldiers. Bortanni bakers thought the shape of baguettes was absurd and impractical, opting to change it when making their own similar bread. Other stories say that it was not from military raids (that story instead being one made to glorify the Bortanni army), but instead from Bortanni residents eating baguettes in Yirthum and deciding to try their hand at the soft, long bread.  

Focaccia

An Evitian flatbread, focaccia is primarily used for sandwiches in Evity but an appetizer or alongside other food elsewhere. So popular, it has been given regional variations throughout the Draconian villages and beyond, but the Evitian focaccia is still the most popular.   Focaccia of Zephys has holes in the surface, and is brushed with olive oil before it rises. This is primarily a breakfast bread, dipped in milk or coffee.   Bortanni Focaccia is brittle, like a biscuit, while Eallan focaccia is soft and oily. Tamdian focaccia is thinner, though it is also stuffed with cheese. The Yirthum variety is a popular appetizer, served with rosemary (or other herbs), it is what many picture when they think of focaccia before a meal.   There are other types of Evitian breads, but focaccia is the one of the only kinds that is allowed outside of Evity, with others being forbidden due to the ingredients or methods required. In this sense, focaccia ends up with a strange reputation as being largely un-Evitian despite its Evitian roots, as it is fairly normal in terms of Evitian cultural exports (since others include the skull necklace, unethical necromancy practices, and religious fervor for a distant Goddess).  

Breadstick

A Yirthum bread resembling the Elven baguette, breadsticks are thinner and crisper. The origin of these is debated, though it certainly first was made in the post-Durzire, post-Draco-Elvish War Yirthum under Satrin Myathuluc, when the village first became an Elven puppet.   Some say Myathuluc himself, terrible at magic as he was, made the first breadstick when attempting to create the baguette from what little he'd seen of it during his time in Camor. Others say he'd described baguettes to Yirthum bakers, who ruined the bread in the process in a silent act of rebellion (one of the first of many that would go on to define Yirthumite identity). Whatever the case, the breadstick has become associated with the widely hated first subjugated Chief of Yirthum.  

Filone

Another Yirthum bread, Filone is much closer to the baguette, and is generally agreed to be the Yirthumite attempt to take something from Elven culture and make it their own, rather than giving in more to the Elves.  

Carta da Musica

An ancient recipe rom the Bardic Village of Ealla, dating back to its earliest days, carta da musica (translating to "sheet music") is a bread so thin it is nearly transparent before baking. It is actually made by baking already baked flatbread again, making it crispier. In Ealla, there is a tradition for some composers to, while writing sheet music, place the bread over it and see if it covers any notes completely. If so, they are meant to drop the note from the piece, as the bread has considered it as "unnecessary excess."   Carta da musica can last an entire year after it's baked, and was invented for touring bards who were traveling into what was, at the time, an unknown and unmapped world with no idea when they'd see civilization again. It also works for shepherds traveling outside of the local settlements, but also is eaten before meals or at parties, pairing best with fancy Yirthumite wine and cheese.  

Scarpetta

A Tamdian tradition, not necessarily a type of bread (at least it didn't originate as one), it describes the practice of dipping bread in sauce. Generally this is whatever sauce is left on the plate after a meal, though other sauces can be included in this tradition.   Beginning because of long Tamdian nights of study, where all scraps of food needed to be consumed to keep the alchemists energized and on target, this continued even in regular meals, and spread as a practice when Tamdians left their village for school or work related purposes.   Scarpetta bread was later made in Tamd to capitalize off of this by opportunistic alchemists, and the bread's crisp outer layer but fluffy insides are said to be the scientific "best" for dipping in all the world (though it hasn't caught on much outside of Tamd as of yet).  

Biscotti

A dry Tamdian biscuit, full of almonds and double-baked, biscotti are one of the great Tamdian culinary inventions (at least according to other Tamdians). It is more of a desert bread, or an afternoon snack, and can include other nuts as well.  

Pizza Bianca

Similar to focaccia, pizza bianca is (as the name implies) a pizza-like flatbread originating in Dembar. Generally, instead of toppings, it is filled with cheese or other ingredients, but it can be eaten without any of that, as just a bread like all others. There is a kind of pizza with the same name, which originated in Yirthum, but the two are not the same.  

Michetta

Michetta, or rosetta as its primarily called in its home and outside of the Draconian villages, is a puffy bread from Ilder that resembles a flower. The name michetta comes from its small size compared to the large Draconians, as it is seen as a crumb.   It is possible the first michetta was made in Evity, but it did not catch on until it became the "bread of Ilder." Some attribute this to Ilder's founders, particularly Uustac Acoria who specialized in publicity. Her influence has led Ilder's leaders to continuously work towards maintaining the "brand" of Ilder, spreading it around the world with the name Ilder attached to it.  

Pandoro

A bread from Waire, Pandoro mixes the Draconian bread traditions with those of Elven pastries and sweets to create a sweet desert bread, shaped like a star with icing on top.   Its origin traces back to the time soon after its refounding by Sinner and Dresser Caerxan, Korvians who were accepted into Draconian society. When Sinner was dragged to Hell, Dresser led the village as it was isolated by Vampires and the Temple of Helle. During this difficult time, she recognized the residents of Waire needed something to bring them joy, and so she worked alongside the bakers of Waire to create pandoro, which they ate during a celebration that would later go on to be called the "Afternoon of the Sun" in honor of Sinner and the power of the sun that Waire's Vampire Hunters used against their undead foes.  

Korvian Bread

The Korvians and Avians love bread a great deal (something that has become a joke among Orcs especially, leading to the practice of bird feeding as a mockery of this). A reason this is a joke to some is that birds don't really get much nutritional value from Orcish cornbread or even most of the variations of bread from Elone.  

Birdbread

Korvians (or perhaps Avians, as the Korvians don't keep good records of their history) created their own bread however. Having traded around the world, they found that none of the other kinds of bread worked well for their diets, and so they created a bread out of a variety of grains that were already in their diets to begin with. Wheat, rye, barley, millet, buckwheat, and a whole assortment of other grains may be used to make the Korvian whole-grain bread that doesn't necessarily have a name (as with most things in Korvian culture) but is known to some as birdfeed or birdbread.  

Ishadan Bread

Ancient Ishada was a place of great culinary experimentation, as the city-states created what is, even today, considered some of the best cuisine in the world. Much of this has influenced later cultures, like Gnomish cuisine, but the Goblins and Halflings deserve most of the credit for Ishadan cuisine, particularly the bread.  

Pita

One of the earliest breads still eaten today, pita is the first flatbread and has served as the likely inspiration for most other variations of that type. Central to many dishes in Ishadan cuisine, the pita is used for wraps or covered in dips. Gyros, kebabs, falafel all require pita, but it has recently been turned into pita chips as well. There are different types of pita throughout the world, from former Ishadan lands to the Uncharted Desert and beyond.   Ishadan myths say the pita was created in a cooking competition between the Gods, with Erra as its judge. Athena, Hadur, Kadakalan, Sia, Janus, and Ishtar participated in this, but Erra had no desire to let any of them win, as he knew the dangers of raising one at the expense of the others.   So Erra trained a Halfling chef named Pita, who with Erra's blessing swept the competition. Pita was so incredible that the other Gods grew jealous, and when he was given his prize after beating the Gods, Janus turned him into bread.   Erra could not undo what Janus had done, but he could put all of Pita's culinary skill into Janus's creation, passing the recipe on in memory of the great chef. When Goblins and Halflings alike eat pita bread, they are said to utter a silent, short prayer to Pita, whose talent and life gave them this great bread (even if most modern scholars are certain this story is nothing more than legend).  

Tsoureki

A diverse kind of bread, made differently depending on the time of year and holiday, tsoureki confuses most non-Ishadans because of the traditions around it. Scholars logging travel to Ishada may visit once on their way to the Draconian villages, trying a spring tsoureki, and again on their way back only to be handed a winter tsoureki and told it's the same thing.   It is said that the Goddess Ishtar herself created the idea for this bread, due to her love for Janus, the ever-changing God. As with many things in Ishadan culture, this makes Tsoureki a product of the distant love the two share.  

Paximathia

A hard breakfast bread made of wheat, chick peas, or barley, this is different from the other Ishadan breads due to its origin. While the others gained popularity first in the cities like Alzirgos or Retrypes, paximathia caught on first among rural Ishadans on farms. It only gained popularity outside of the countryside during wars, when soldiers would stop by farms and eat the bread.   Around the collapse of Ishada, it began spreading in the cities, as it was easier to make with less resources. It remained popular, and is still eaten in former Ishadan cities like Alzirgos, Vitroveil, Colvers, and Stallbourne.  

Underwater Bread

The breads made by the cultures underneath the sea, such as Nereids, are strange to some. Nereids have ways of cooking beneath the water, as they can produce flames even within the sea, leading to a different taste when these are made above the waves. Some insist these breads are best eaten underwater, while others find this notion insane. A large portion of what "Nereid" or "Underwater" cuisine and culture is considered in most of the world is Northern Nereid, as Southern Nereids are a more mysterious, guarded people who do not share their recipes with the world.  

Bagels

After escaping the tyranny of the Great Sea, the Northern Nereids had little resources at their disposal. They raided a small farm off the coast of Elone, getting only grain, which they made into a dough and baked to eat. The heated water of the area they'd hidden away in had boiled the dough before it was baked, resulting in the first bagel. It was shaped like a ring, some say, to mock the Southern Nereid King they'd escaped from, as the Nereid rebels called it "his crown" and then ate it.   The recipe has, of course, improved since its first creation, allowing for many different types of bagels around the world, and many styles. Some don't boil it in the Nereid style, but no matter what a bagel must be round with a hole in the center. It remains, now as it was in its first creation, a symbol of anti-monarchy sentiments, even as the Northern Nereids formed their own monarchy, and even as Kings from Camor to the Korvian City eat it gleefully, not knowing or not caring that they are eating a mockery of their crown and throne.  

Pretzel

Depending on how it's made, a pretzel can be considered a bread or a pastry, but Nereid pretzels began as a bread, or so the stories say. Nereids living in the waters of the river at the border of Dwarven Territory observed Dwarven bakers making their bread and pastries began working on new sweets. These Nereids, however, had no skill in baking, and so it is said they passed their teachings on to a Nereid monk who lived near to their river home.   This monk taught them how to bake, but as they were beginning to get discouraged, he showed them something he had thought up from the things they told him: the pretzel. With this sweet new treat inspiring them, these Nereids went on to become incredible bakers, and the pretzel would spread throughout the world, with many falsely attributing it to the Dwarves.  

Shell

Made to resemble seashells, shell bread is shaped uniquely and made almost exclusively by Nereid bakers. The Nereid version has a texture resembling pretzels and bagels, as most breads made beneath the sea do, while surface versions of shell often just use the local staple bread in the shape of a shell. When made on the surface, it is generally only in coastal regions where Nereids are more likely to travel, as the local bakers know that many Nereids will search for shell bread wherever they can find it while traveling.  

Reservoir Rye

An easy-to-make form of rye bread made under the sea, this is given particularly to prisoners in Nereid settlements who are allowed only this and water. Due to its tough texture and how easy it is to make, this is almost exclusively made in and for prisons, though Nereid travelers often make it during pilgrimages to the surface, taking water from reservoirs (and giving the bread its name).  

Aquea

A branching type of bread, like rye, cornbread, or sourdough, aquea describes all bread made primarily out of water and seaweed or seagrass rather than any kind of grain. These can take on any shape, including ones described in above sections as well as below, though they are not eaten on the surface.   Aquea is most commonly made with eelgrass, giving it a pale green color. Seaweed can be used to make a type of aquea, but is instead usually used on sandwiches made with eelgrass aquea.   There is a myth on the surface that Nereids, Merfolk, and other aquatic species "eat" water, and while aquea is the closest one gets to that, it is not made with exclusively water.  

Uncharted Desert Bread

In the Uncharted Desert, one can find many culinary influences at work, particularly from the Emetians, as well as both Secci and Detser Gnomes. Gnomes bring Dwarven, Elven, and particularly Ishadan inspirations, while Emetians take on some inspiration from Draconians and Ophidians while also having their own unique take on things, as bread is not only a staple of their cuisine, but is one of the major elements of every meal.  

Challah

A large braided bread, challah has a diverse set of uses, and while not incredibly common in cuisine, it is eaten on special occasions, and holds a special importance in Emetian culture. Legend has it that the Goddess Sia brought knowledge of challah to the early Emetians when they were first beginning. They did not understand why, but she told them it was important that they know how to make challah.   Following this, one of her Minor Gods (or perhaps an alternate personality of the Goddess herself) began wreaking havoc, killing about 60% of the Emetian population before they offered her (Sia or the Minor God) challah, which calmed down the Goddess.   Due to this, most Emetians call challah the "Bread of the Goddess" and offer it as a sacrifice during her annual feast (a feast that, it is said, she would attend before the Gods were forbidden from setting foot on Totania). Nowadays, one Emetian in each settlement is asked to travel to her temple after the feast is over to bring a chunk of challah to her.  

Ka'ak

A round bread with a hole in the center, it is very similar to a bagel in many ways. For this reason, it is often called the Emetian bagel. It was possibly inspired by the bagel, though more likely if anything it was taken from Emetians who saw the Talet pretzel.   Ka'ak is never boiled before it is baked, and is always topped with sesame seeds. This allows it to be larger, softer, sweeter, and chewier, though in many other ways it bears a striking resemblance to the Nereid bagel.  

Matzah

Another Emetian bread, matzah is said to have come from a time when a group of Emetians were escaping from the Dragon Lord Nammat the Unseen. With little time to wait as they were running, the Emetians baked their bread quickly, not allowing it to rise. Thus, the unleavened matzah was created. Part of many festivals in Emetian culture, matzah is perhaps the most important of all Emetian breads, and in terms of cultural significance might be among the most important breads in the world.   Outside of the Uncharted Desert, however, it is not eaten very widely like challah or even ka'ak might be. Its popularity is found mostly with the Emetians, the Gnomes that entered their land, and the Verthica Draconians of the Celestial Palace.  

Pide

A Gnomish take on pita, it is generally very similar, though experts may notice that the pide is for certain celebrations like Avos made rounder and slightly fluffier than a traditional Ishadan pita.  

Sourdough Bread

Originating in the Uncharted Desert, variations of this bread have been found around the world. Whether it was Emetian or Gnomish chefs who first created it is up for debate. The fermentation of a starter then leads into baking this sour bread in a process that is, generally, more detailed than there is space for in this article. Variations around the world include Gnomish sangak, Draconian coppia ferrarese, and Dwarven pumpernickel.  

Choereg

A sweet Emetian bread made for holidays, it is a tradition to make this with children to pass on the recipe, and it is so delicious that Emetians wait year round for the chance to make it again. One legend says that to eat it outside of the holiday season would be to invite a great beast that lurks in the sands, while others say it's just because eating too much of this bread can make one fat, and so traditions were put in place to limit how much of it people were allowed to eat.  

Abral Bread

Originating from the Abral Islands region or one of the surrounding areas on the mainland, this bread is made by Kamejin, Tainuki, Lizardfolk, Jihdi, Yajin, and Ophidians. While bread in this region is not a staple as it is around the world, these are common forms originating from here.  

Bing

An Ophidian bread inspired by the many other types of flatbread around the world, most notably it bears striking similarities to the Orcish tortilla. Whether the Ophidians came up with it completely separately, observed it from Orcs across the sea, or came across Goblin tortillas is not known, but its most notable difference is its thickness. The bing is much thicker than a tortilla, while still tasting similar, and Ophidians refer to other flatbreads like tortillas and pitas as types of bing, insisting theirs is the greatest.   There are, for that matter, many different types of bing; some are stuffed, some are thinner than the typical bing, others are even thicker. All, however, are bing.  

Mantou

A Jihdi steamed bun from a region of the Jihdi Peninsula where wheat is more of a staple crop than rice. Sometimes stuffed to make bao, these soft and fluffy buns are commonly eaten alongside noodles.   One legend about the origin of mantou is that the God Tsukuyomi had taught Ophidians how to poison foes with a meal. The Ophidians then tried to use this to assassinate a Jihdi Empress they brought to dinner by putting a food that was poisonous to Ophidians inside of bing. This, being one of their first "peaceful" interactions with Humans, however, backfired, as they did not realize that Humans did not have the same reaction to that food.   The Empress did complain about the texture of the bing, going home and ordering her bakers to create a fluffier bun that could then mix better with food stuffed inside of it. Thus, the mantou and bao were created, and Jihdi assassins then learned how to take Tsukuyomi's advice and poison their enemies with the food inside a bao.  

Shokupan

A kamejin bread, this was first created during the Age of Tranquility when Kamejin merchants, having seen the variations of bread among their three major trading partners of Korvians, Mammen, and Humans, decided to try their hand at a new form of bread. If it could be made with wheat, corn, grains, then what else could be used?   The answer for the Kamejin was milk, and thus came the milk bread, or shokupan. Moist, sweet, soft, and rich, it is a treat that has not caught on much outside of the Abrals, but citizens and tourists alike rave about its taste and texture.  

Bread of Life

A bread eaten by those who follow the God of Survival, Kadakalan, this is traditionally eaten by Lizardfolk. It is a dry bread that is easily made and can be stored for long periods at a time.   Legend says this bread was given as a gift to help the early Lizardfolk like Beshrok survive their harrowing circumstances, being the majority of their rations during the trip from Eastern Elone to Western Udai.   Now, it is eaten mostly during religious ceremonies, but in times when food is particularly scarce, large stores of these are opened up to feed the Lizardfolk, but it may only be eaten after a prayer to Kadakalan is uttered.  

Shafaian Bread

With Shafaians, Fairies, and even some Devils living in the jungles of Shafai, a variety of breads have been made that are eaten wherever people can be found.  

Tandoor Bread

Baked in a clay oven, tandoor bread was brought over to Shafai by Mammen merchants originally, but while the Mammen have largely stopped producing it to the extent they once did, Shafaian citizens eat it more, and it has grown to be more associated with Shafaian cuisine than that of the Mammen. It is a flatbread (perhaps the reason the Mammen have stopped making it is due to the spread of other local flatbreads like pita and tortilla) made all over Iganjojo and beyond.  

Injera

Another flatbread, this is an invention of the Shafaian Humans that moved to this continent and built Iganjojo. This fermented bread is sour, made with teff flour (which cannot be grown in the climate of the jungle due to its heavy rain, and must instead be harvested from the barren, non-forested region to the west of Udai. Salads and stews may be placed on the injera to eat, or it may be eaten alone if desired.  

Msemmen

Another flatbread, this is instead of Fairy origin, it is large for them, and often serves as a full meal. If paired with anything, it is tea or honey, though some Fairies stuff it with meat if they are hosting a feast or have a large family to feed.   Some say that msemmen was inspired by a pattern in the sky made by the Goddess of Beauty and Magic, Mayowa. Mayowa blesses the Fairies more than anyone else, and sometimes places vivid colors in the sky. Once, she is said to have weaved a blanket in the air above Yggdrasil, which rained down food for the Fairies. Blankets have since been associated with food in Fairy culture, and msemmen was a product of this, large enough to cover a few Fairies at a time if needed.  

Geltic Bread

The Geltic Humans, being the most populous and powerful culture of Humans, have what people generally consider "Human Cuisine" (though other ethnicities of Humanity resent this classification, particularly the Shafaians and Jihdi). Here, however, it will be called Geltic, not Human, for it is cuisine of the Geltic variety.  

White Bread

Of course, this was not created by Humans (likely Elves or Dwarves made it first, and ate it long before Humans appeared on Totania, with variations appearing globally), but jokes from around the world have associated the sometimes bland cuisine of Humans with the boring white bread, making it associated with Geltic Humans in particular and their food. It is eaten all over the world, and now most people claim that is because of Humanity's influence (save for the long-lived Elves and Dwarves who may remember a world without Humans, or stories from their parents/grandparents of such a world).  

Naan

Another bread that was originally created by Mammen, this has been picked up by Human bakers in the Kingdom of Man, making it a commonly found food in most bakeries of the nation. While this fluffy flatbread can be made in a tandoor oven like the tandoor bread, it is not exclusively made that way, and the Geltic recipe does not use a tandoor to make it.   Mahk Molal, the Merchant Hero who brought many things to the Kingdom of Man in its earliest days, is credited with first introducing naan to Humanity. He met Mammen merchants out west while traveling in Alzirgos and convinced them to sell their wares to him. He then sold it for higher prices in Nerodil, making a large profit and starting a local business making it where the profits would go to him instead of the Mammen he learned it from.  

Crumpet

A flatbread cooked on a flat surface, this combination of yeast, flour, and milk/water is unique for being made from batter rather than dough like most other breads listed. They are small, flat-topped (though pockets of air open up on them, giving them a bubbly, porous look) and soft, and may be topped with butter.   Crumpets are said to be an invention of Saumart's rich culinary scene, one of the earliest signs that they had picked up the skill left behind in the ruins of the Exilés city Talet, though its clearly more High Elven influenced than resembling anything from the Exilés themselves.  

Bara Brith

A speckled regional bread of the Geltic people, it is characterized primarily by specks of fruit added into the dough, giving it a speckled look when it rises into a loaf of bread. Generally dried fruit is used, though some recipes switch this out for chocolate.   Residents of Saumart, where it originates, dislike when it is attributed to all Geltic people, insisting it is their creation, not that or Nerodil or Perilun or anywhere else. This is not a sentiment shared about crumpets, which they don't consider as special to their culture and cuisine, but bara brith is much more special.   One reason for this is that most Saumart citizens see it as the first real food that was theirs and no one else's, while others point to the sentiments around Saumart's independence during the Age of Plague.  

Pandesal

Likely a creation of Goblins living near Geltic settlements, the Humans have taken credit for the creation of pandesal, a bread roll that is mostly eaten at breakfast time. Sometimes paired with milk or coffee, otherwise eaten with some kind of spread like butter or jam. As it seems to have first been spotted in Nerodil, odds are it originated from the Devil's Maw cave beneath the city, where the Nationalist Goblins reside.  

Morozan Breads

One cannot ignore that the residents of Moroza, the frozen land of the north, have their own staple breads, which are central to their cuisine. However, too little is known about all of Moroza to detail individual breads and their cultural relevance.