The use of additives and auxiliaries in the bakery industry aims to improve the quality and durability of bakery products. The basic idea is to enable the industrial production of high-quality bread while reducing costs, while maintaining the attractiveness of the product for consumers. The use of additives and auxiliaries in bread production brings numerous advantages, such as improving the texture, volume and durability, and slowing down the aging of bread. Disadvantages include possible loss of natural flavor and reduction of nutritional value, and increased consumer concerns about the safety of the final products. In the future, a greater use of natural alternatives and technological innovations is expected, which will allow maintaining the standard quality of bread while reducing the use of synthetic additives, and the use of alternative, natural additives that will follow the growing demand for healthier products. This paper provides an overview of legally permitted additives in the production of bread, auxiliaries and natural supplements that, in addition to better quality and health, can contribute to better sensory and nutritional properties of the final product, as well as the positive effect of such products on human health.