from the wood oven, daily
Bread the slow way
Forno da Graça bakes forty loaves a day on a quiet street in Lisbon. When they are gone, they are gone.
written about, occasionally
What we bake
Six things, done every day, in the same order.
Country sourdough
Stone-milled wheat, thirty-eight hour ferment.
Dark rye
Dense, sour, better on the third day.
Broa de milho
Corn bread the way the north makes it.
Olive loaf
Galega olives, folded in by hand.
Seeded spelt
Toasted seeds, honest crumb.
Saturday brioche
Weekends only. Worth planning around.
the oven
Built in 1961, still holding heat
The oven came with the building. We fire it at four, bake at six and let it fall asleep through the afternoon. Everything on the shelf passed through it.
“I moved two streets closer so the bread would still be warm when I got home.”
Marta C.
neighbour, eight years
The bread club
Passing by
€4 / loaf
- Whatever is on the shelf
- First come, first served
Weekly loaf
€18 / month
- A loaf held every Saturday
- Swap wheat for rye any week
- Brioche priority
Whole table
€39 / month
- Three loaves a week
- Delivery inside the bairro
Questions we actually get
Can you hold a loaf for me?
Yes, until 13:00. Text us the night before or join the bread club and it happens automatically.
Why do you run out?
The oven fits forty loaves and we will not rush the ferment. Forty is the honest number.
Is everything sourdough?
Everything except the Saturday brioche, which is enriched and unapologetic.
Do you deliver?
Inside the bairro, on the whole-table plan. Beyond that the bread travels badly and so do we.
Tomorrow’s bread is proving now
Reserve tonight and it will be warm at eight.