Gleba—Moagem e Padaria
Sourdough loaves made by talented and passionate young baker Diogo Amorim attract carb-craving Lisboetas from across the city. Amorim learned his trade in some of the world's top kitchens, and here he perfects the art, using flour prepared in an on-site stone mill. There are now several outposts of Gleba in and around Lisbon, but this is where it all began.
