Gleba

Diogo Amorim, the baker, was born in Santa Maria da Feira, spent time at Villa Joya - the Michelin-starred restaurant and trained at the Fat Duck in England, where he started making bread. In December 2016 he opened Gleba, in Alcântara, where he works with Portuguese cereals such as barbela wheat, an original national variety from Trás-os-Montes. The cereals are purchased from small producers who practice sustainable agriculture and are milled in a Santarém’s stone mill right in front of the customer. This bread lasts longer and the fermentation takes at least 24 hours.