Bread may be made entirely with wheat or may contain other ingredients. A survey was therefore conducted in the ten municipalities to identify the type of bread provided in bakeries. This survey was followed by the analysis of nutritional quality. It appears that: four types of bread, namely bread made from 100% wheat flour and three other composite breads made respectively from 15% corn flour, also 15% bran flour and 20% flour of soy. The bakeries all produce 100% wheat bread. Only 30% of bakeries in Cocody offer 100% wheat bread, corn bread, bra n bread and soy bread. The water content therefore varies from 33.08% for soy bread to 37.22% for corn bread, whereas it is 32. 36% for 100% wheat bread. Corn and bran breads contain 62.78% and 63.58% dry matter respectively. it is soy bread that contains more protein with 6.13% followed by corn bread with 5.52%. As for the fiber levels, they vary from 7.39 (soya bread) to 14.31% (100% wheat bread). The carbohydrate content of soy bread is 48.56%. The energy values range from 293.64 kcal (soya) to 241.50 kcal (bran). The nutrient content in soy bread approaches that of standard bread. Its consumption can therefore be promoted.