During the pandemic lockdown, many people turned to bread making as a way to pass the time, and António José de Mello, a chef interested in the fermentation world, was no exception. He started in a garage, persuaded his brother to join the business, and in 2023, with evidence of his success, António opened a café-restaurant with a menu featuring simple all-day dishes. Brazilian pastry chef Diego Haupenthal, who aces French-inspired culinary creations inspired by France and the United States, also contributed to the menu.

Insider tip. Don’t miss out on the Fluffy Omelette with homemade bacon, served in brioche bread.