You catch the fish with bate and with bate you hook up this pastry’s clientele. Tartine bakes his own artisanal bread and with no hurry at all. They put natural yeast (or bate, as they call it) in their dough which leavens overnight. As a compensation, because this dough is naturally more sour, they bake something called Chiado cake, with puff pastry and “doce de ovos” (a delicacy made with eggs and sugar), to sweeten your mouth.
We've tracked down and taste-tested Lisbon's most delectable bakeries to bring you this definitive top 12 of Lisbon's best bakeshops to go for breakfast or brunch, tea, or even lunch.