FAQ

We make bread for all those who care about the quality and sustainability of their food. All our bread is certified organic, kneaded by hand using traditional methods. Furthermore, we want that everyone can be healthy, and so we have created gluten-free options for all those who, for some reason, are forced to leave it out of their diet, and for those for whom for a long time it has been difficult to find healthy but tasty and affordable options. Now you don’t have to look any further!

The difference between the two is in the fermentation – the sourdough bread is made according to a natural fermentation process. 

Sourdough is a process of slow fermentation of the mixture of flour and water, through the bacteria and yeast naturally present in cereals. It is a traditional method of natural fermentation of bread, with numerous benefits and advantages for our organism. It is used as an alternative to fast-acting yeasts, which were introduced in the food industry because they allow production in large quantities.

Gluten is a protein that is present in some cereals, namely wheat, rye and barley.

Oats are naturally a gluten-free cereal. However, it is often treated in silos that contain traces of gluten from other cereals, eventually contaminating it.

During the fermentation process, the cereal is metabolised by bacteria, which produce lactic acid, which in turn leads to a decrease in pH to levels below 5. This acidity actually contributes to the increased action of certain enzymes present, such as amylases, proteases, Hemicellulase and phytosis The action of the latter, for example, allows the breakdown of the phytates present in cereals and consequently helps the absorption of minerals such as calcium, iron, zinc and magnesium.

Yes, we have our Ancestral Bread – made with Spelt and Eikorn, and sourdough made solely from spelt.

Because the gluten is partially broken down in the slow fermentation process and can reduce its concentration by up to 97%, this type of bread may be better tolerated by those with a non-celiac sensitivity to gluten or even possibly those with celiac disease. Although for the latter, gluten-free bread is always recommended.

Not necessarily. Being more or less wholesome depends, on the one hand, on the ingredients that go into its composition, and on the other, on the profile and specific needs of each individual.

Our bread is, in its origin, more wholesome than most of the existing ones in the market. It is kneaded with raw materials of controlled origin, from organic farming, completely free of chemicals, fertilizers and genetically modified organisms (GMOs).

The salt content is less than 1% in all our breads.

Besides this online shop, you can also find us at Celeiro, Go Natural and organic shops, and also at Continente, Auchan and My Auchan, usually in the Bio areas. In total we are present in more than 200 shops, it’s just a matter of choosing the most convenient one.

It always depends on the diet, the person’s profile and the quantities consumed. All our breads can be – and often are – part of a balanced weight loss diet. However, the most recommended by nutritionists are, as a rule, our Low Carb Protein Bread and Low Carb Paleo Bread, as they contain the least carbohydrates.

That is a legitimate question and one that we have been struggling with for a long time. The truth is that, of all the materials available today, plastic is still the one that allows us to preserve our bread with the quality we all know.

However, we have never given up looking for more sustainable alternatives and we believe we have finally arrived at a happy solution. It’s almost out of the oven, we’ll share news soon.

Bread with Organic Certification and Gluten Free International Certification issued by the Portuguese Association of Coeliacs (APC).

Unfortunately at the moment we do not deliver to the Islands, only because, being made only with fresh ingredients, we have not found a way to guarantee that our bread reaches them in the ideal conditions.

Yes, all our breads are vegan. We do not work with any product of animal origin.

Our bread is organic, free from preservatives, hence the slightly shorter shelf life.

Four days is the period during which we know it keeps all its organoleptic qualities intact. However, it can perfectly be consumed after that, as long as it is not mouldy. Try toasting it, it’s a great option for when it’s not so fresh anymore!

Of course you can. You can freeze it whole in the package or in slices, which you can defrost, for example, in the toaster. Our tests guarantee that for at least 9 months they keep all their quality and freshness.

To learn more about our ordering system, please see: How To Order.
If you still have doubts, we are here to help.

Deliveries work in two different ways, in Lisbon and outside Lisbon. In the first case, since we work with our own distributors, we guarantee delivery in 24h or 48h and we deliver on Saturdays. In practice, this means that if you want to receive the bread in the same week you ordered it, you should do so until Thursday morning.
In the second case – addresses outside Lisbon – we work with an external distributor, who only delivers from Monday to Friday. In other words, if you want to receive the bread in the same week of the order, you should do it until Wednesday morning.
For more information, please see: Delivery and Prices