Latest news and stories about bread in Portugal for expats and residents.
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Is broa really healthier than white bread? Today nutritionist Mariana Chaves explains the reasoning and how to make better choices, without absolutes.
Slow-fermentation bread is increasingly popular. So Diogo Costa left his job as a food engineer and became a traditional baker in Ponte de Lima.
From the ground to the hand that breaks it, bread carries the flavour of the human condition. Column by André Barata
Bread and pastry products are expected to experience a “slight increase” in price next year, influenced by labour revisions and rising costs of eggs, nuts, and cardboard, as reported by ACIP to Lusa.
Bread and pastry products are expected to experience a “slight increase” in price next year, influenced by labour revisions and rising costs of eggs, nuts, and cardboard, according to ACIP. "For 2026, ACIP's outlook is ...
