On Bread Day, discover five new artisanal bakeries in São Paulo

One of humanity’s oldest foods, bread appears on the table of São Paulo residents like French rolls, sweets, milk rolls, stuffed rolls and so on. And you even have a day to call your own — this Sunday, October 16th.

Also ancient, the natural fermentation technique is one of the most fashionable in São Paulo today, with more and more producers. It is the bet of addresses like Oli Pães, in Vila Madalena, with pastas that take up to three days to be ready. But the city also has news like Pão do Grão, which bets on gluten-free, sugar-free and lactose-free recipes.

On this Bread Day, celebrated worldwide, discover five new artisan bakeries in the capital of São Paulo.

Caritó

Formed by two Gabrieles —Rodrigues and Dias—, the couple who run the business says they used to work with communication, but that they started making breads and sweets to complement the recipes in the pandemic. The business was successful and gained a physical location in the Bexiga region, in the center of the city, in 2021. There, the public can find options such as brioche and herb bread, for R$ 23 each. But the real hit is the confectionery section, with cookies such as brigadeirão (R$17) and pistachio (R$18).
R. Herculano de Freitas, 240, Bela Vista, central region, Instagram @carito_brasil

In the bread row

Also during the pandemic, Diêgo Penido started making natural fermentation breads in his apartment in Santa Cecília, until he gave his own house to his bakery, in August 2021, in neighboring Barra Funda. In the space, shared with the Afialka flower shop, the public can find items such as wholegrain bread with black rice popcorn (R$ 25) and with Canastra cheese, fresh rosemary and garlic (R$ 30), made on Wednesdays. In the sweet wing, a tip is the cinnamon rolls (R$ 25 with two units).
R. Margarida, 30, Barra Funda, west region, Instagram @na.filadopao

hello

Led by Olivia Malta, the business has occupied an old garage in Vila Madalena since 2020, where it works as a bakery and emporium during the day and as a pizzeria at night. Slow fermentation, bread and pizza doughs take up to three days to be ready. Among the breads, the Italian classic is successful, for R$ 35, the same price as the manioc. The focaccias, with flavors like pear and gorgonzola, cost R$38.
R. Girassol, 320, Vila Madalena, west region, Instagram @olipaes

panker

The person in charge of the kitchen, Renata Birta, has been consuming natural fermentation breads since childhood, as her father already made the recipes at home. No wonder, this is Panker’s specialty, which makes soft breads with a crispy crust, like the traditional one, for R$22. In addition to them, the croissant, in the style of those sold in France, is a success, for R$11. The address opened its doors in August 2020, at Casa Verde.
R. Marambaia, 730, Casa Verde, North Region, Instagram @panker__

Grain Bread

The bakery opened in January by Gabriela Gebara is all made without gluten, sugar or lactose. Among the options, there is the sliced ​​bread (R$ 34.50), the multigrain (R$ 37.50) and the baguette (R$ 20). For sweetening, the tip is the corn cake with guava syrup, for R$ 20. Every day, the address has a brunch menu, with options such as scrambled eggs with fresh asparagus (R$ 28) and eggs benedict, served with smoked Parma ham and hollandaise cream (R$ 41). Closes on Thursdays.
R. Barão de Capanema, 440, Cerqueira César, west region, Instagram @padariapaodograo