The transformation of bee pollen into bee bread is a complex biochemical process that enables the preservation of the nutritional value of the bee pollen. The aim of this study was to determine the depth of the honeycomb cells to which the bees store pollen and the changes in the chemical composition of the pollen from the initial raw material (bee pollen) to the final product (bee bread). The research was carried out at Faculty of Agriculture on three experimental bee colonies, where fresh bee pollen was collected using a front-mounted pollen traps, while bee bread was manually extracted from the comb cells. In parallel with the mentioned sampling, the depth of empty comb cells and those with pollen content were measured using a caliper. The results showed that bees store bee pollen up to an average of ⅔ of the depth of the cell, while the average depth of the empty cell was 11 mm. The results of the spectral analysis showed that variations in the chemical composition of fresh multifloral bee pollen and bee bread are primarily manifested in the higher water content found in bee bread, and chemical alterations in the composition and content of carbohydrates, which confirms that bee pollen is successfully preserved, while the composition has not been changed significantly.