Our
Method
After choosing the best possible ingredients, we can only honor them by using them in the best possible way.
Our method is a reflection of our values regarding bread and food in general: that it is meant to nourish our belies, our souls and our communities equally.
Our bread is therefore made with time, skill and dedication, having the health and happiness of the consumer at its core.
Artisan
All our bread is gently mixed, cut and shaped by hand. No loaf is ever the same. We use local &/or organic grain, and we give priority to ancestral Portuguese wheat varieties. All our flour is stone ground preserving the qualities of the grain. We use only 3 ingredients to make our bread: Flour, Water and Salt. No hidden fats, sugars nor additives.
Small scale
We bake small batches on a pre-order basis for the neighbouring community. Every loaf knows its home even before it is baked. Every client knows their baker.
100% Portuguese grain
All our grain is farmed and milled in Portugal. Not only it is important to us to support the local economy, but we also aim to have bread that truly evokes the spirit of the place. With an ever more globalized food industry, traditional flavors are being lost. We prioritize ancestral Portuguese varieties of grain so that you can taste the real flavors of Portugal.
Long Fermentation
Our bread ferments for a minimum of 18h. Long fermentation, together with the use of low gluten flours and the natural fermentation processes, is the reason for the flavor, nutrition and digestibility of our bread. Given enough time, both the yeast and lactic acid bateria break down the big proteins into smaller compounds that can be assimilated by our body and they also neutralize the phytic acids, unlocking more nutrients.
High hydration
Our dough has a high percentage of water. This gives the bread a soft, light, creamy and open crumb that can stay moist for up to 5 days.
Sourdough
All our bread is fermented with our sourdough starters. These can be either made with Barbela wheat or with Wholegrain rye, depending on the loaf. Sourdough is a pretty magical ecosystem of yeasts and bacterias that work in symbiosis to ferment the dough. Its health benefits are immense, specially when compared with the conventional yeasted white loaf. Its is much more nutritious and digestible, less caloric, has a lower glycemic index, promotes gut health, and more.
For more in depth read about the health benefits of sourdough bread click here.