List of baked goods

Bread at a restaurant

This is a list of baked goods. Baked goods are cooked by baking, a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked.

Baked goods

By type

American and British biscuits are baked goods
A bacon and egg pie
A pizza being baked in a traditional fire-heated pizza oven at the restaurant il Pizzaiuolo in Florence, Italy
Close-up view of a crostata, a type of Italian tart or pie
  • Bagel – a bread product originating in Poland, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked.
  • Bread roll – a small, often round loaf of bread[4][5] served as a meal accompaniment (eaten plain or with butter)
See also: List of bread rolls
  • Bun – a small, sometimes sweet, bread, or bread roll. Though they come in many shapes and sizes, they are most commonly hand-sized or smaller, with a round top and flat bottom.
See also: List of buns
  • Flatbread – a bread made with flour, water and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened—made without yeast—although some are slightly leavened, such as pita bread.
  • Muffin – an individual-sized, baked quick bread product. American muffins are similar to cupcakes in size and cooking methods, and the English muffin is a type of yeast-leavened bread.
See also: List of cakes
  • Baked pasta casserole dishes
See also: List of cookies
  • Baked milk – can be prepared by leaving a jug of boiled milk in an oven for a day or for a night until it is coated with a brown crust
See also: List of pies
  • Calzone – an Italian oven-baked filled pizza, shaped like a folded pizza

By region

See also


  1. Sutton, J. (1991). Sunk Costs and Market Structure: Price Competition, Advertising, and the Evolution of Concentration. MIT Press. p. 479. ISBN 978-0-262-19305-4.
  2. Wrigley, C.W.; Corke, H.; Seetharaman, K.; Faubion, J. (2015). Encyclopedia of Food Grains. Elsevier Science. p. 47. ISBN 978-0-12-394786-4.
  3. Rubel, W. (2011). Bread: A Global History. Edible. Reaktion Books. pp. E–6. ISBN 978-1-86189-961-3.
  4. "Baker's Digest,". Volume 24. Siebel Publishing Company. 1950. p. 35. Retrieved 22 April 2016.
  5. Army, United States. Dept. of the (1982). Nutritional Support Handbook. Department of the Army technical manual. Headquarters, Department of the Army. p. 5-PA6.
  6. Smith, A.F. (2007). The Oxford Companion to American Food and Drink. Oxford Companions. Oxford University Press, USA. p. 71. ISBN 978-0-19-530796-2.
  7. 1 2 Wright, C.A. (2011). Bake Until Bubbly: The Ultimate Casserole Cookbook. Houghton Mifflin Harcourt. p. pt19. ISBN 978-0-544-17748-2.
Breads by nationality
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