Micro Padaria

This bakery's name fits like a glove - it is specialised in slow fermentation and was opened in Graça neighbourhood by a scientist with a bakery and pastry degree. Besides the number of different kinds of bread — wheat with sesame seeds, rye or wheat mixture and polenta — there are two tables where you can have toast with butter, sugar and cinnamon, or cream cheese or or peanut butter and jam.