Sintra, Portugal
Country sourdough loaf
€7.50
A 900g round loaf — open crumb, dark crackling crust, 36-hour cold ferment. Best torn warm with good butter and a little salt.
The price you see is the price. No fake scarcity. No dark patterns.
Meet the maker
Rosa & Tiago Almeida
Sourdough bakery, baked at dawn.
Rosa and her brother fire the oven before the city wakes. Slow ferment, stone-milled flour from the valley, and bread that asks to be torn by hand. Everything sold by the end of the day, or given to neighbours.
Visit the stall →
Where this comes from
Stone-milled wheat from a single farm in the Sintra valley. Wood-fired oven, baked the morning of dispatch.
LocalCraftRegenerative
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