Table salt (NaCl) is, in moderate quantities, necessary and important for human health because it plays an important role in biochemical processes, however, due to excessive consumption, salt can be dangerous for human health. Today, bakery products are a significant source of salt and can contribute to an increase in the risk of developing arterial hypertension and other diseases if consumed in non-recommended amounts. The aim of the subject research is to determine the amount of salt in bakery products that are produced and sold in Croatian cities and to compare the concentration of salt in the products with the permitted amounts. Material and methods: bakery products from small artisan bakeries from Zagreb, Karlovac, Rijeka and Varaždin. The share of kitchen salt in the samples was determined by the Mohr titration method, which determines the amount of Cl- and Br- ions using a standard solution of AgNO3 in a neutral medium. Results: The average share of table salt in the analyzed samples is almost twice the value provided by the ordinance on cereals and cereal products. Conclusion: Further activities are needed to reduce the amount of salt in bakery products.