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Mankind has been making bread and wine for thousands of years. But by the mid-1800's we still didn't know what it was that made bread puff up.
In 1860 Louis Pasteur, a French chemist, discovered that it was caused by micro-organisms, or microbes.
He also proved that it was microbes that spoiled food and made bread go mouldy.
You may recognise Pasteur's name from milk cartons where it says "pasteurised". Pasteurising is a process where fresh milk is heated very quickly to a high temperature so that harmful bacteria get killed.
The word 'pasteurising' honours Louis Pasteur's scientific discovery and the good it did for mankind.
But exactly how much of a difference did he make?
