Breads

Olive ciabatta

A wet dough rested for a day, folded with green and black olives and baked until the crust crackles.

€4.80/pc

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About this loaf

Weight
About 380 g
Baked
Every morning from 05:30
Texture
Open crumb, thin crisp crust
Best enjoyed
The same day, or toasted the next
Ingredients
  • Wheat flour
  • Water
  • Olives
  • Olive oil
  • Rosemary
  • Sea salt
A floured ciabatta studded with olives and rosemary
featured

Out of the oven before we open

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come in, it's warm

The glass counter in the Príncipe Real shop, full of croissants, fruit tarts and cinnamon swirls

Two shops in Lisbon, open 07:30 to 19:00. The first sourdough leaves the oven at eight.

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A butter croissant and a cup of coffee on a wooden table by the window