LOCAL CEREALS
OUR BREAD STARTS WHERE EVERYTHING BEGINS: IN THE EARTH. IN
THE GRAIN. THAT IS WHERE EVERYTHING WE DO LIES.
THE RETURN TO OUR ROOTS
Gleba was born from the desire to make a different kind of bread, more mindful and more connected to the land.
We choose to work with cereals grown in our soils, often using heirloom varieties that are better adapted to the land and richer in flavour.
Because we believe that bread should reflect the place it comes from.
QUALITY STARTS IN THE FIELD
Flour is simply ground grain. And there is only good flour when there is good grain.
That is why we are demanding from the very beginning. We work directly with local producers to ensure that every step is carried out with care and respect.
We follow campaigns and harvests, working closely with those who cultivate. This closeness translates into quality, transparency, and fairer relationships.
ALENTEJO, ALWAYS ALENTEJO
The Alentejo region has unique conditions for cereal production.
Its dry climate and intense sunshine allow the grain to dry naturally, without the need for artificial processes.
This process better preserves the nutrients, aroma, and flavour.
It is a difference you can taste in the bread.
IN A COUNTRY THAT MATTERS, WE CHOOSE TO PRODUCE
Portugal imports more than 80% of the bread-making cereals it consumes.
At Gleba, we take a different approach.
We believe that bread should be made with local cereals. Because truly special bread starts with the origin of its ingredients.
MORE THAN BREAD, A MOVEMENT
Choosing this path was not the easiest.
In 2016, in a context where industrial bread dominated, we decided to do things differently. We bet on natural fermentation, transparency, and the origin of the ingredients.
Today, we are part of a bigger change. A return to bread as it should be: simple, natural, and full of character.