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Biscuits, cakes, chocolate and confectionery have a very long history, Biscuit, Cake, Chocolate & Confectionery Alliance.

Early man satisfied his natural desire for sweet foods by eating sweet fruits and honey. As civilisations emerged, fruit and honey became the basic ingredients of sweetmeats, enjoyed in various forms by Egyptian, Arab, Chinese, Greek and Roman cultures.

Then, as various recipes for biscuits and cakes were developed, these foods became an important part of religious celebrations and festive occasions.

Medieval

In medieval Britain, bakers made biscuits by sweetening baked bread, and returning it to the oven to harden - the word biscuit comes from the French meaning for twice cooked.

As trade with other countries grew, imported nuts, dried fruits and spices were added to breads, cakes and biscuits. At first these were luxuries for the rich, but as prices came down, more and more people were able to enjoy them.

The industrial revolution was another major milestone. With it came a wider choice of foods, produced on a much bigger scale, and at less cost. Since then, even more ingredients, and different recipes, have been introduced, to provide the wide range of products we know today.

Information provided by the Biscuit, Cake, Chocolate & Confectionery Alliance (BCCA) - the UK trade association representing biscuit chocolate and confectionery manufacturers.

More information available in Naughty But Nice, Deserts, Supermarkets