Featured
How to spot a good croissant
Seven signs that separate a well-made croissant from a merely handsome one, from a bakery that makes more than a thousand a day.
Journal
On bread, pastry and method
Writing about what we make and how. Fermentation, lamination, what to order at the counter, and where to eat in central São Paulo.
What a boulangerie is, and why it is not an ordinary bakery
The difference between a boulangerie, a pâtisserie and a neighbourhood bakery, and what changes in the bread when a house makes its own dough.
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Breakfast in central São Paulo, on the city’s most photographed corner
The República store faces Edifício Itália, where Avenida São Luís meets Avenida Ipiranga. What to order, when to go and what to see on the way.
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A guide to the viennoiserie: what to order on a first visit
Nine items come out of the same laminated dough. A short guide to choosing between croissant, chocolate pastry, Suculentos, Riviera and the rest of the counter.
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