Bakery products, which encompass a wide range of items such as bread, pastries, and cakes, play a crucial role in global diets due to their convenience, nutritional value, and cultural significance. The nutritional status of these products can vary significantly based on the ingredients used, with whole grain options generally offering more health benefits compared to refined alternatives. However, the shelf life of bakery items is often compromised by spoilage caused by microorganisms such as bacteria, molds, and yeasts, necessitating effective storage solutions and the use of preservatives. Environmental factors, including temperature, pH, and moisture levels, significantly influence the rates of spoilage, highlighting the importance of proper handling and storage practices. To combat spoilage and ensure food safety, both chemical and natural preservatives are employed, allowing for extended shelf life while maintaining product quality. This study underscores the importance of understanding the nutritional aspects and spoilage mechanisms of bakery products to enhance their safety and health benefits for consumers.