Bee bread is a biologically active fermented product with a complex and highly bioavailable chemical composition, essential for both colony sustenance and potential human nutritional applications. This chapter provides a comprehensive analysis of the chemical composition of bee bread, covering its macronutrient and micronutrient profiles, bioactive compounds, and the biochemical transformations occurring during fermentation. The primary components—carbohydrates, proteins, and lipids—play vital roles in energy metabolism, structural development, and physiological processes. Bee bread is also a significant source of essential amino acids, vitamins (B-complex, A, E, and K), and minerals (calcium, magnesium, iron, and potassium), enhancing its nutritional value. Bioactive compounds such as flavonoids, phenolic acids, and probiotics contribute to its antioxidant, antimicrobial, and immunomodulatory properties. The fermentation process, facilitated by lactic acid bacteria and enzymatic activity, improves digestibility, nutrient bioavailability, and stability. Additionally, variations in bee bread composition, influenced by botanical origin, geographical location, and hive conditions, impact its nutritional and functional properties. This chapter consolidates scientific knowledge on bee bread’s chemical complexity, positioning it as a valuable candidate for functional food and nutraceutical applications.