The cultural, social, and economic development of New Orleans -- from a colonial port to an American city -- can be traced through its history of bread baking. Bakers and millers were among the earliest laborers brought to the city by the French in the early eighteenth century. By 1820, there were close to sixty bakers in New Orleans, primarily French. A century later, the city directories listed over 200 bakeries, many under German, Italian, and Anglo-American names. Although rooted in a French and Spanish colonial foundation, the bread-making traditions of New Orleans reflect the influence of the port, immigration, labor, and neighborhood allegiance. The Trail of Crumbs tour highlights six locations in the French Quarter open between 1789 and 1970: Cadet's Bakery, D'Aquin's Bakery, Chretien's/Francingues Bakery, the Bakers' Union Hall, Lombardo's Bakery, and Garic's Bakery.