1979
Brazil
Olivier Anquier arrives in Rio de Janeiro at twenty and decides to stay. He becomes a Brazilian citizen some years later.
Story
Thirty years of bread in São Paulo
The Mundo Pão do Olivier story starts before the brand existed. It begins in a kitchen in France, passes through a bakery in Higienópolis, and arrives at a corner in central São Paulo.
1989
Turning to the kitchen
After his father’s death he leaves modelling in Paris and opens Aloha, his first restaurant, in Jericoacoara.
1993
Brazil’s first boulangerie
He opens Pain de France in Higienópolis, São Paulo. A third-generation baker, Olivier brings the French method of long fermentation to the country and starts a different idea of what a bakery can be in Brazil.
1996
Television
He begins presenting cookery programmes, bringing French baking into millions of Brazilian homes.
2003
Anquier
He opens the Anquier bakery, again in Higienópolis, where he goes on developing viennoiserie recipes with Brazilian ingredients.
2022
Mundo Pão do Olivier, on Paulista
The first kiosk opens at Conjunto Nacional, Avenida Paulista 2073. All production comes from the atelier in Cambuci.
2024
MorumbiShopping and Anália Franco
Two new locations take the brand to the south and east of the city.
2025
The República store
On 22 April the first street store opens on the corner of Avenida São Luís and Avenida Ipiranga, facing Edifício Itália. It is the house with the full menu, from breakfast through brunch.
2025
Capital to grow
The brand raises 3.4 million reais from thirty-four investors, through Osten Invest, to open new locations.
2026
Center Norte
In April the Shopping Center Norte location opens, in the north of the city.
The atelier
Everything comes from Cambuci
Every Mundo Pão do Olivier product is made in a single atelier, in the Cambuci neighbourhood. The laminated dough, the long-fermentation breads, the quiches and the pastries all come from there, delivered to the locations through the day.
Keeping production in one place is what allows the same standard across six different addresses, and it is why the viennoiserie reaches the counter on the day it is baked.
