It all began in Petrópolis, in the interior of Rio de Janeiro, where Fernanda Novais and Júlio Vaz ran a small grocery store selling artisanal products. It was there that they also sold the slow-fermented bread they made using flours imported from Italy. When they settled in Cascais two years ago, they came up with the idea of opening a bakery to recreate those flavours.
A few weeks ago, using Paulino Horta flours, they started supplying cafés and grocery stores in Cascais and even in Lisbon, such as Heim Café, The Mill, and Mercearia do Poço dos Negros. Since May 13th, the bakery has been selling its sourdough bread directly to the public, featuring basket fermentations lasting up to 24 hours and miller’s flours. There are two batches baked daily, so keep an eye out!