Do you need help?
Where can I find your products?
We have more than 20 stores in the Lisbon area, check our store locations here. You can also order online and receive your order in the comfort of your home, or wherever you are. We deliver nationwide.
How did you arrive at the price of your bread?
The price of our bread is based on the cost of cereals, our main raw material. We ensure that the farmer receives a fair price for their products and we encourage the production of ancient cereal varieties that are low-yield, but hardy, sustainable, and simply delicious. On the other hand, the price also reflects the long 24-hour manual process by which the bread is prepared. Since there are practically no intermediaries between the farmer and the bakery, we are able to sell our bread at a very competitive price and with the highest quality.
What is the difference between conventional fermentation and natural fermentation?
The conventional fermentation that occurs in the vast majority of bread is carried out by a single species of yeast called “Saccharomyces cerevisiae”, commonly known as baker's yeast. In this, the sugars present in the cereals are converted into alcohol and carbon dioxide. It is the production of this gas that makes the dough rise, ensuring the airy texture that we so appreciate in wheat breads.
In the case of natural fermentation, there are not only several species of yeast but also lactic acid bacteria which, as the name suggests, produce lactic acid, among many other highly aromatic compounds. These microorganisms are contained in a piece of sourdough starter that is daily renewed with fresh flour and water. The greater diversity of microorganisms gives rise to a very healthy, easy-to-digest, tasty bread with an excellent shelf life.
Why is your bread crust so dark?
The chemical reactions responsible for the caramelised appearance of some foods are called “Maillard reactions”. Whether it’s a beautifully grilled steak or a crunchy chocolate cookie, much of the aroma associated with these products comes from compounds resulting from these reactions between sugars and amino acids.
The high concentration of amino acids in our bread, resulting from long natural fermentation, is the main reason for its caramelised colour and delicious flavour. Its appearance is truly rustic and distinctive, with plenty of attitude and personality.
Why is your bread slightly acidic?
The acidity of our bread is the result of lactic fermentation carried out by bacteria naturally present in the grains. This is the type of fermentation that occurs in many common foods, such as yogurt. It considerably improves the flavor and nutrition of the bread, as well as its shelf life.
Why is your bread healthier and easier to digest?
The difference between our production process and that of most industrial bakeries lies in the long natural fermentation, which transforms hard-to-digest compounds into very healthy nutrients.
Why don't you make gluten-free bread?
Making completely gluten-free bread requires facilities where only gluten-free raw materials are processed. As such, people with coeliac disease could never benefit from our bread. However, for people with gluten intolerances or who simply choose to avoid it in their diets, we are fully confident in recommending Gleba bread. The natural fermentation process by which our doughs are leavened breaks down the proteins that make up gluten. This process greatly facilitates its digestion, converting it into simple proteins that are, in fact, extremely beneficial to our health.
What is the salt content of your bread?
The salt content of our bread varies between 0.5 and 1.6 g per 100 g of bread. We use salt from Tavira, a 100% natural ingredient, harvested by hand in traditional salt pans. In addition to sodium chloride, this salt naturally retains a range of minerals found in seawater.
How can you best store your bread?
1. Keep the bread away from light: As light tends to dry out food, the best way to preserve the freshness of your bread is simply to place it in an airtight metal or wooden container.
2. Slice the bread and put it in the freezer: Just slice it and place it in an airtight plastic bag, which you can then put in the freezer and keep cold for up to 8 months. When you thaw your slices of bread, simply put them in the oven, toaster, or air fryer for a few minutes before eating them.
3. Wrap the bread in a cloth with an apple: You may have already noticed that when you put your bread in the refrigerator, it visibly softens. To counteract this, simply wrap the whole loaf in a clean cloth and place half an apple on each side, which will absorb the ambient moisture.