France, a major wheat producer, is a country with a baking tradition. However, the consumption of bread continues to fall in France. Every baker today boasts of the quality and taste of his product, whether it is handcrafted or industrially made. But how do you define good bread? In order to improve its nutritional quality, and also inform consumers about its content, nutritionists and researchers are looking into this food, which was for a long time the staple food, and providing advice and analysis. In the footsteps of various professionals, this documentary offers a discovery of the complex world of baking.