Saccharomyces cerevisiae has a notorious history as the first domesticated microorganism, as it is widely used in different industrial segments. In food industry, where the consumption of natural products free of synthetic additives has been a trend, it is used as baker´s yeast. The objective of this work was to characterize baker´s yeast strains resistance profile in the face of essential oils (EO). EO are complex mixtures extracted from plants with high potential to scale down the application of synthetic compounds, which are used by food industry to control undesirable contaminants, since they have antimicrobial and antioxidant actions. By a benchmarking study, S. cerevisiae strains were isolated from baker´s yeast (stronger - SY; active dry - ADY and sweet dough baker´s yeast - SDY). They were distinguished by karyotyping using electrophoretic profile PFGE. The sturdiness of 6 different strains of S. cerevisiae was established through microdilution test determining Minimal Inhibitory Concentration – MIC deploying 31 different EO extracted from plants belonging to Medicinal and Aromatic Plant Collection of CPQBA at UNICAMP. All strains were resilient to EO of V. curassavica, A. satureioides, P. pinnatifolius, R. graveolens and several Piper sp species EO in all concentrations tested. Conversely, A. annua, M. alternifolia, M. aquatica and M. piperita presented slight inhibitory action over the strains, which can reach 0,5mg/mL. In the meantime, C. citratus, C. martinii, C. articulatus, E. muticus, C. ambrosioides, L. alba, Pimenta dióica and T. patula oils were very harmful for the yeasts assessed. Considering all EO tested, strains presented similar resistance, around 35%, in the face of all the evaluated oils. However, baker´s yeast and SY strains presented higher sturdiness (41,9%) when compared to SDY strains (35,5%). As unexpected result, we found that ADY presented the worst resistance performance (32,3%) in the face of all EO.