Bread is a food commonly sold and consumed in Kisangani. Throughout its production and distribution chain, it undergoes multiple handling processes. To mitigate the potential risks associated with its consumption, a study was conducted to assess its microbiological quality. The serial dilution technique enabled the isolation and enumeration of bacteria, while the assessment of hygienic quality was carried out in accordance with Codex Alimentarius standards. The results obtained showed that the high bacterial load was found in retailers 11, 12, 21, 31, and 51, with 11.71 × 10² CFU (salmonella), 41.23 × 10⁵ CFU (FMAT), 6.36 × 10² CFU (enterobacteria), 43.46 × 10⁵ CFU (yeasts and molds), and 27.55 × 10² CFU (staphylococci). The bread sold and consumed in four of the five bakeries sampled and that sold by retailers does not meet food hygiene standards in Kisangani.