The Slow Bakery
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Tips van locals
After spending some time in San Francisco, Rafa brought back with him to Rio a levain (a wild yeast culture) and the desire to bake slow raised, sourdough bread. After a couple of years perfectioning his practice he and his partner Ludmila have opened this place, where you can grab a loaf to take…
Pão artesanal de fermentação natural. Excelente, um dos melhores cafés da cidade!