"the best bread I've ever tasted"
"try the brioches with tomato. My God..."
Big loaves sold by the half, slicing available
The bakery that made Lisbon fall back in love with bread. Gleba mills Portuguese heritage grains like Barbela wheat in-house and slow-ferments every loaf, turning out crusty sourdoughs, brioches, and a cult-favorite almond croissant.
They recommend it:
"the best bread I've ever tasted"
"try the brioches with tomato. My God..."
Big loaves sold by the half, slicing available
The bakery that made Lisbon fall back in love with bread. Gleba mills Portuguese heritage grains like Barbela wheat in-house and slow-ferments every loaf, turning out crusty sourdoughs, brioches, and a cult-favorite almond croissant.
They recommend it:
What are you into?
- Slow-fermented sourdough
- House-milled flour
- Portuguese heritage grains
- Daily bread specials
- Lisboa