The main aim of the “_Pistrina_- bakeries in Roman Italy” project is to define, based on the archaeology, the chronology of the change from predominantly domestic bread making to commercial baking, looking at technical developments, in particular that of the oven and organisation of the productive spaces. The excavations undertaken in five bakeries during recent years were completed in 2012. Now, the aim is to clean each productive structure in order to complete the cataloguing of the structures linked to bread making and to identify elements of relative chronology pertinent to their development in the houses in which they are situated. Following a first intervention in 2011 [cf. http://cefr.revues.org/328#tocto1n2], limited cleaning was undertaken south of the oven, a place where several supports for tables used during bread making were identified, some of which had been razed. Furthermore, a filled impression of a dough-mixing machine was documented. An attempt will be made to understand the phases in this bakery, despite the absence of real stratigraphical links between the various elements.