Olivier Anquier reopens the bakery bread in downtown SP in a larger address

French chef Olivier Anquier reopened his bakery world bread bread at the center of São Paulo, now at a new address – and greater. Today, the space receives 80 customers.

The bakery occupied the ground floor of Esther – where he opened a few months ago the L’Enttemcote d’Olivier on the terrace – near the Republic Square since 2017. It had been closed in 2021 because of the pandemic.

The new address is a few steps from the original, on the ground floor of a building at the intersection of Ipiranga and São Luís avenues, in a space where a jewelry was previously operated. Mesinhas occupy the hall and a balcony on the sidewalk surrounded by plants and railings, in the style of Parisian coffees. In the mezzanine, is the production area.

Street -oriented shelves display the specialty of the house, natural fermentation breads, such as P72 (R $ 9.80), which fermented 72h. It is sold in the traditional, integral flavors, with black olives, raisins, walnuts or escarole. There are also braids (R $ 14.90), with black olive fillings, dry tomatoes or emmental cheese.

In the floods wing, there are croissants (R $ 18.80 to R $ 22.80) and chocolate pastas (R $ 19.80 to R $ 23.80). Another specialty is succulent, adaptation of Anquier for a classic Brittany recipe, prepared with fillings such as banana with chocolate, apple and passion fruit (R $ 21).

A candy showcase features suggestions such as oliviets (R $ 25), brioche bread that resembles a sweet bomb, stuffed and roofing of red fruits, vanilla or banoffee.

The house also serves salads, dishes and sandwiches, such as Croque Monsieur (R $ 49), with ham and emmental cheese on brioche bread with sour cream, butter and gratin black pepper. To drink, it offers hot and iced teas, juices and cafes Nespresso.

The bakery works every day. From the end of the pandemic here, Anquier inaugurated other units of Mundo Bread: in Morumbi and Anália Franco malls and a kiosk in the National Set, on Paulista Avenue, which continues to work. The chef has plans to launch three more branches.