Traditional croissant
No filling, no topping. It is the item that proves the method: buttered dough rolled into fine layers and baked until the surface caramelises.
Boulangerie · São Paulo · since 1993
Olivier Anquier’s boulangerie
In 1993, Olivier Anquier opened Brazil’s first boulangerie in Higienópolis. A third-generation baker, he brought the French method of long fermentation with him. Everything still comes out of a single atelier, in Cambuci.
The counter
What comes out
of the oven every day
All production happens at the Cambuci atelier and is delivered to the locations through the day. No frozen dough, no pre-mixes.
P72
Seventy-two hours of fermentation. Low acidity, a soft crumb and just the right crisp crust. Plain, wholemeal, black olive, walnut or escarole.
Suculentos
Caramelised puff pastry, served warm, filled with banana and chocolate, coconut and chocolate, lemon, apple or passion fruit.
Riviera
An open puff pastry tartlet with goat cheese, cherry tomatoes, rosemary, black olives and pesto. Served warm.
The house
French technique,
Brazilian ingredients
Olivier was born in France, among flour and butter, and fell for baking as a child. His reference is his mother, Myriam, who runs a bakery in Australia and from whom many of the house recipes come.
The sweet fillings are artisanal fresh fruit preserves, almond cream and chocolate made with Brazilian cacao. The savouries carry black olives, goat cheese, pesto and sun-dried tomato. The house vegetarian sandwich is called Myriam, after his mother.
One of life’s great pleasures is a good croissant.Mundo Pão do Olivier
Where to find us
Five locations
in São Paulo
From downtown to the north side. Each location has its own menu.
Paulista
Av. Paulista, 2073, Bela Vista, São Paulo/SP
Location and menu
República
Av. São Luís, 29, República, São Paulo/SP
Location and menu
MorumbiShopping
Av. Roque Petroni Júnior, 1089, Jardim das Acácias, São Paulo/SP
Location and menu
Shopping Anália Franco
Av. Regente Feijó, 1739, Vila Regente Feijó, São Paulo/SP
Location and menu
Shopping Center Norte
Av. Otto Baumgart, 500, Vila Guilherme, São Paulo/SP
Location and menuFrequently asked questions
What is a boulangerie?
A boulangerie is a French bakery that bakes its own bread on site or in its own atelier, with long fermentation and dough made from scratch. It differs from the average Brazilian corner bakery, which tends to work with pre-mixes and frozen dough. Mundo Pão do Olivier bakes everything at its atelier in Cambuci, São Paulo.
Where can I find Mundo Pão do Olivier in São Paulo?
There are five locations in the city: the flagship street store in República, at Avenida São Luís 29, and kiosks at Avenida Paulista 2073, MorumbiShopping, Shopping Anália Franco and Shopping Center Norte.
What is P72 bread?
P72 is the name of our long-fermented bread: seventy-two hours before it reaches the oven. The long rise lowers the acidity, keeps the crumb soft and gives the crust the right crispness. It comes plain, wholemeal, or with black olives, walnuts or escarole.
Who is Olivier Anquier?
Olivier Anquier is a French-Brazilian chef and a third-generation baker. In 1993 he opened Pain de France in Higienópolis, the first boulangerie in Brazil. Mundo Pão do Olivier continues that work.
Can I bring my dog?
Yes. Pets are welcome in the outdoor areas of our locations.