As yeast goes through the process of fermentation when being baked into bread, why is it that we don't get drunk because of the ethanol it produces?

The desired product is the carbon dioxide rather than alcohol. The product of alcohol occurs best in the absence of oxygen. The yeast point of view, alcohol and carbon dioxide are waste products, and as the yeast continues to grow and metabolize in the sugar solution, the accumulation of alcohol will become toxic when it reaches a concentration of 14-18%, and killing the yeast cells. The percentage of alcohol is 16%. To produce beverages it needs higher concentrations of alcohol, the fermented products must be distilled.