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ART OF MOST people’s daily routine involves a trip out to buy provisions from their local shop or market and this is because so much of what is on offer is best consumed that day, or by the following morning at the latest. Bread is a speciality everywhere and each area of the country had its specific version of a traditional loaf due to the ingredients available and how well its wheat or corn grows.

Pão Alentejano or Trigo do Alentejo is an easily recognisable bread due to its wonderfully bizarre knobbly shape. Possibly one of the most popular breads in Portugal, this loaf has a long history dating back 2,000 years to the Roman occupation. With its pleasing taste and rustic roots, pão Alentejano could be made at home, however it does require a wood oven to get the true earthy texture it is known for. This is definitely one to purchase from your local bakery as they will have the recipe honed to perfection. Ideal for sandwiches, you can also use this bread to make acorda (leftover bread soup), migas (savoury dumpling cakes) or a pudim de pão (sweet bread pudding).

Pão de Milho is a great all round pleaser when it comes to loaves. Made from corn, this bread is an ideal partner to a great seafood soup or cheese board. Popular in the north of Portugal due to the idyllic conditions for growing corn, you can make it yourself at home or ask your local bakery for their version. Resembling a really good sourdough, the bread is thick and with a crumbly crust, and makes the best deli style sandwich as it is robust and strong. Layer cold cut meats, tomatoes and some chilli jam for a stunning lunch, and enjoy the slight sweetness that comes from this cornbread. (https://foodgeek. dk/en/broa-de-milho-portuguese-corn-bread/ )

For something more traditional and a great staple to have for visiting family or friends is Pão de Forma. These thick slices which make the most fantastic toast (Torrada) are a common sight in cafes in the mornings. Typically served with butter, jam and a coffee, the tradition of starting your day with this treat is routine to the Portuguese, and I can see why! The bread is light and fluffy, and is also used to make toasties due to the thickness. Pão de forma is used in a dessert called Fatias Douradas, which is essentially a delicious cold version of French toast rich in cinnamon flavours and sugar.

Another must have bread is the Papo-seco, which we all recognise as the roll used for pregos and bifanas. Translated as ‘dry throat’ the name might make people wary of this initially, but the texture and taste are heavenly. A true favourite throughout the country, whether filled with pork or served with butter alongside chouriço it is going to be well received. You can make these rolls at home, but I wouldn’t bother when every pastelaria or supermarket sells them by the bag load. They do have a short shelf life, and as with so many Portuguese breads, these are best bought in the morning and consumed on the same day. A tip if you want to refresh your buns, is to sprinkle with a little bit of water and them pop into a warm oven for five minutes. (https://leitesculinaria.com/282693/ recipes-papo-secos-portuguese-rolls.html ) is rich in minerals and vitamins and therefore a healthy addition to our diets. Often used as a replacement for cocoa, carob is packed full of antioxidants and health benefits, so it is easy to see why it is such a popular ingredient in the area. This bread has a sweet and nutty taste and I think is perfect served at breakfast time. Pão de alfarroba toasted in the morning and drizzled with some rosemary honey from Loulé market is a great way to start the day. Team it with a pot of strong coffee and you’ll be in heaven. (https://www.easyportugueserecipes. com/carob-bread-pao-com-alfarroba/ ) (https://saboreiaavida. nestle.pt/cozinhar/receita/pao-de-alfarroba)

Folar de Páscoa will be a familiar sight around Easter as a soft bread with an egg baked into it, representing the rebirth of Christ. Traditionally baked and given as gifts to godparents as a thank you for their support and guidance through the year, this bread is readily available to purchase from bakeries and supermarkets any time from February onwards. The folar can be sweet or savoury, and should be tried as a seasonal treat; Olhão is famed for one variety made up of several layers of dough with cinnamon and sugar. Savoury offerings can be found in different regions, and may be stuffed with meats as well as the hard boiled eggs.

(https://www.justapinch.com/recipes/bread/sweet-bread/folarda-pascoa-portuguese-easter-sweet-bread.html )

For the more adventurous of us out there, the Pão de Deus is worth a taste. Named the bread of God, the small bun looks innocent at first but packs a punch of flavour. An interesting combination of savoury and sweet, this bread can often be spiced with vanilla and rum and is topped with sweet coconut. It can be eaten on its own, almost like a muffin, but the real joy comes when using this to make your regular old cheese sandwich something truly special. If you fancy making this at home, you can play with the flavours and make it to your specification, but getting the coconut topping right is the key. (https://chipabythedozen.com/en/pao-dedeus-portuguese-bread/ )

A quintessential taste of the Algarve shouldn’t be missed if you find this treat, Pão de Alfarroba. Historically linked to the Moorish occupation, carob

For a festive treat usually seen around Christmas time, Broa de Avintes is a beautiful blend of rye, malt and corn flours which results in a dense loaf. Still made the traditional way by cooking in a wood-fired oven, this bread is dark and rich and full of comforting flavours. Where available, you can buy it already sliced to take home and enjoy with fish pastes and cured meats, or you could buy an entire loaf which can weigh up to 9kg! Resembling the well-known German rye breads, the Portuguese version may take some getting used to due to the sourness so for a first try pair it with a delicious soup for dipping. This is actually fairly simple to make at home and you can soften the consistency if you prefer a lighter slice with the same full flavour. (https://www.easyportugueserecipes. com/broa-de-avintes/ )