The microbiological quality and post-baking contamination dynamics of bread in Baku, Azerbaijan, were evaluated by comparing industrial packaged breads from supermarkets with traditional unpackaged tandir breads. Sixteen freshly baked samples were analyzed on Day 1 and Day 3 under ambient storage conditions for total aerobic bacteria, coliforms, Escherichia coli, yeasts, molds, and S. aureus using ISO-standard methods. Although baking effectively reduced initial microbial loads, substantial microbial growth was observed during storage. Industrial packaged breads exhibited greater microbiological stability than traditional unpackaged tandir breads, which displayed higher variability and contamination levels. The detection of hygiene indicator organisms in several samples underscores the importance of post-baking handling and storage conditions in ensuring bread safety and shelf life.