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The Slow Bakery
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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 home or taste it right there in the form of sandwiches, tostadas, etc.
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 ho…
Fantastic sour dough bread, but it's so much more than that, with fantastic lunch options, and brunch on the weekends. Go early if you want to go for lunch or on the weekend, as it gets busy quick.
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