The best bakeries in Cascais

With quality flours and slow fermentation, Padaria do Miguel opened in 2021 in the centre of Parede. It did not take long to become a reference in the Cascais municipality, serving local neighbours as well as supplying hotels and restaurants. Nutritious and light, the bread here is made with Paulino Horta organic flours. On average, they make between 150 and 200 loaves a day, from three tubs of sourdough starter. They sell traditional wheat bread, seed bread, barbela wheat bread and spelt bread. There are also brioches, bread with São Jorge island cheese, black pork chouriço bread, cinnamon rolls and plain or chocolate croissants. But they are always experimenting with new things, from olive bread or fig and walnut bread to meat bola.

Pedro Pereira had always enjoyed making bread, but it was only an occasional job he did on a farm alongside his main activity: music. When the pandemic forced all stages to close, he had to turn to his second passion. That is how Peter Pão was born, very close to the Estoril-Praia stadium. It is a relatively small operation: they make between 100 and 200 loaves a day, as well as croissants and biscuits. They mainly use organic flours, some of them artisanal, from a windmill in the Serra de Montejunto. Pão do Moinho is the bestseller, but the paleo bread and the spelt and rye bread are popular too.

Gleba made its Cascais debut in 2022 – and did not do things by halves. For the first time, the famous artisanal bakery opened a space where you can also drink and eat, terrace and all. You can buy a good loaf or a panettone, or stay for brunch. There is no fixed menu: it works à la carte, so you can order anything from a croissant or pain au chocolat to indulgent sandwiches. There are also toasties, empanadas and salads, plus cookies to finish.

It is a social entrepreneurship project that led to a shop in Mercado da Vila. This is a bakery and pastry shop where you can buy bread, cakes, pastéis de nata and other specialities. The space aims to promote the inclusion of young people with special needs in the job market, giving them practical training in a real-life setting and contributing to their autonomy through professional experience in direct contact with the public.