The bread story

Three ingredients.
Zero secrets.

Every loaf is flour, salt, water and a wild starter. Follow them from a family mill in Alenquer to your table, and check every bake for yourself.

Checking the chain…
–bakes recorded
–loaves baked
3ingredients
≈85 kmmill to oven
30 hslow ferment
The journey

From wheat to crust, in five steps.

No middlemen, no mystery flour, no commercial yeast. Just a short, honest chain you can follow from start to finish.

1

The field

Organic Portuguese wheat, certified PT-BIO-08.

Portugal
2

The mill

Flour ground on millstones, plus sea salt, from one family mill.

Alenquer · visit the mill ↗
3

The mother

A wild starter. About 30 hours of slow fermentation.

Azóia, Sesimbra
Lara with her Rofco B20 bread oven
4

The oven

A Rofco B20, a specialist Belgian bread oven with stone decks and steam. Every bake is sealed into the chain.

Sesimbra
5

Your table

Scan the tag on your bag to see your loaf's record.

You
Food miles

One mill. One road. One oven.

Flour and salt come from Farinhas Paulino Horta, a family mill in the hills of Alenquer. They travel about 85 km down the coast to Lara's kitchen in Azóia. That's the whole supply chain. Tap the mill on the map to visit their website.

1supplier
≈85km travelled
0additives
Farinhas Paulino HortaA family mill in Cabeços, Alenquer, grinding grain between millstones. Our organic Tipo 65 and Tipo 150 are on their shelves. Visit the mill ↗
LISBOA ATLANTIC Visit the mill ↗ ALENQUER SesimbraTHE OVEN · ROFCO B20
Latest bake

–

Batch fingerprint · SHA-256
The batch chain

Every bake, on the record.

Each bake gets a digital fingerprint made from its details and the fingerprint before it. Change one old record and every link after it breaks. Don't take our word for it: check it yourself.

BakedLoavesFlour sacks (lote)Fingerprint
Eat bread, be happy

Taste the story.

Order on WhatsApp. Your loaf arrives with a tag that links straight back to its bake.

Order on WhatsApp