From a small 33-square-meter space in Bica with a 72-hour fermentation process to the trendiest spots, this is your guide to the best bread in Lisbon

Jezzus, well known for its pizzas, focuses on producing slow-fermented dough—fermented for between 48 and 72 hours—made exclusively with flours from Portuguese millers and natural sourdough starter.

The project has two locations in Lisbon, each with its own focus. It’s the newest spot, in the Santa Marta neighborhood, that stands out for its retro-inspired pink decor, which even includes its own bakery lab.

It operates as a bakery in the morning (serving artisanal bread, flaky croissants, cruffins, and cinnamon rolls) and serves contemporary Neapolitan-style pizzas for lunch and dinner.

Fervor Padaria, in Almada, focuses on making slow-fermented artisanal bread using sourdough. The production, based on organic flours, prioritizes a crispy crust and the characteristic acidity of the natural process.

The selection blends traditional recipes, such as corn bread and focaccia sprinkled with salt, with less conventional options. Standouts among the breads include the turmeric-based loaf with pumpkin seeds and the seasonal combinations, which pair ingredients like pistachios and pink peppercorns, dried lemon, or fruit and cinnamon.

In addition to its own pickup location in Monte da Caparica, the brand delivers throughout Greater Lisbon via a home delivery system. If you prefer to shop in person, you’ll find the brand’s products at partner locations such as Nogal do Restelo and Quinta da Abelheira in Lisbon, Bom Pastor in Cascais, or at pop-up markets.

Soares & Co. now occupies a new space on Estefânia with a seating area where you can sample products fresh out of the oven.

Born from the collaboration of three friends, the project focuses on artisanal baked goods, with options ranging from olive bread to white cornbread, including spelt and oat bread, as well as bread with sausages and mountain cheese.

The display cases also feature a selection of pastries. The selection combines classics like French croissants and pain au chocolat with more original creations, such as cinnamon rolls with peanuts and brioche filled with peanut butter and strawberries.