Cafe Padaria 110

In the quiet Picoas district, Padaria 110 is a heartfelt project born from childhood memory. Owner Joana Galo Costa grew up in Sesimbra, where weekends meant calling Dona Ricardina ahead of time to reserve bread—otherwise, it would sell out before she arrived. It was almost religious, as if bread fresh from the oven could cure all ills. And perhaps it could.

With Padaria 110, Joana set out to create that same community bakery—the one you call, the one you trust, the one that becomes essential to a neighbourhood. The result is a warm, unpretentious space where bread is the absolute star.

The offering centres on naturally leavened loaves made with care. Always available are the wheat bread and the house favourite—wheat and oat bread (whole or half). A gluten-free sourdough option and classic baguette are also staples. Each day brings new varieties: rye bread one day, focaccia the next, keeping regulars coming back to discover what's fresh.

Pastries change with the seasons, but you can usually count on beloved classics: napolitanas, palmiers, honey and salt puff pastries, the "deusa croissant" (a sweet take on the traditional Pão de Deus), and simple butter croissants. Everything is made with the same honest, small-batch approach.