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Vitor Sobral had already tested the concept for this bakery in Sao Paulo Brazil. At Padaria da Esquina Mario Rolando's long fermentation bread gets the spotlight. There are among ten varieties of bread (between 0,30 cents and 6€) but in the near future they expect to reach 15 - only with flour, water, salt and time (24 hours of fermentation and sourdough). There is also an offer of pastry, with bolas de Berlim, pão de Deus, Porto style croissants, rice cupcake, orange tarts, and an area dedicated to cheeses and sausages.