Sourdough
Why every levé loaf rests for thirty-six hours before it bakes
Our founder on the cold cellar at 6°C, what a slow proof does to the crust and the sour, and why we stopped rushing it in 2021.
notesfrom the bench
Craft
One blade, four cuts: how we score a country loaf
Bakehouse
Five in the morning at the deck oven in Campo de Ourique
Pastry
Three folds, twenty-seven layers: the arithmetic of a croissant
Sourcing
Where our flour comes from: a stone mill in the Alentejo
Craft
Shaping 240 loaves by hand before the doors open
Sourdough
The starter we have fed twice a day since 2019
