aboutlevé bakery

A bakery that waits
for its dough

We shape every loaf by hand from four in the morning, before the doors open at 07:30.

our founder

Meet the baker who lights the oven

Tomás Ferreira, levé's founder, in a linen shirt in front of the bread racks

A note from the founder

I opened levé so my street could buy bread that rested longer than the queue for it.

That means a starter fed every day since 2011, dough that rests eighteen hours in the cold, and knowing most of your orders by your second week.

Tomás Ferreira
  • Shaped by hand
  • Out before 07:30
  • Sold the same day

why levé

Five things we never rush, even on Saturdays

  • A baker in a canvas apron at the bench, with the ovens behind him

    Shaped by hand

    Every loaf is folded and shaped at the bench, one at a time, from 04:00.

01 of 05: Shaped by hand

A braided brioche loaf on a linen cloth, one end sliced open to show the crumb

in numbers

What our early mornings add up to

Years of baking
15+
Since our first loaf in Príncipe Real in 2011.
Bakes a day
860+
Loaves, pastries and buns across our two shops.
Customers a week
2,400+
Counted at both tills, most of them regulars.
An almond croissant dusted with icing sugar

our bakers

The hands behind the counter

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.

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