Breaking Bread
Real bread doesn’t need a long ingredient list just flour, water, salt, and time, handled with care. Each loaf is slowly fermented to develop depth of flavour and a naturally light, open crumb, then baked to a rich, caramelised crust. There are no preservatives, no shortcuts just simple, quality ingredients and a hands-on, small-batch approach from my home bakery in the Algarve.
