the previous competitor of “MasterChef” who produces artisanal bread in Queijas – New in Oeiras

Guilherme Romão arrived in Portugal in 2016. Regardless of being born in São Paulo, Brazil, his father was from Madeira and his spouse additionally had household in Fátima. He already knew the nation, when he got here right here to dwell, with the knowledge that there was nonetheless a lot to find. A number of years of labor on the Ministry of Overseas Affairs and on the Consulate of Portugal in Brazil have been behind him.

The concept of ​​making bread at residence got here up in 2019, simply earlier than the pandemic — and the fever that turned us all into momentary bakers within the first confinement, in March 2020. “I used to be already very fascinated with extra pure bread, I began to researching pure fermentation, tips on how to make a very good sourdough and finding out the standard of flours. I really like finding out so it was a really enriching course of. It was a complete new world”, Guilherme tells New in Oeiras.

At the moment, I solely made bread at residence for the household. He determined to create an Instagram web page to share his progress on this space, which he named Pateiro Pateiro. “To make good bread, the form of bread I would like, it actually takes a whole lot of endurance. It takes greater than 24 hours to make bread with a unique taste”, he ensures.

Till in the future, a follower of the web page despatched a message fascinated with shopping for his bread. Reticent, Guilherme was stunned by the request, however determined to just accept. And, as with all good issues, word-of-mouth publicity took its toll and shortly a number of associates and neighbors of the primary buyer additionally positioned orders.

At the moment, this was simply an additional job to his skilled exercise. On the time, Guilherme was working as a translator for a Brazilian know-how web site. In 2020 and together with the beginning of his daughter Beatriz, the younger baker determined to offer the challenge one other title and begin selling it. That is how Persistence Bread was born.

Till the tip of that 12 months, manufacturing was all completed at residence however, as he says, “there got here a time when orders elevated and it turned not possible to provide at residence. I made a decision to go to an outdoor house, with solely manufacturing, with out a door open to the general public, ”he says. He selected a location near residence, in Queijas. It’s, in reality, on this parish within the municipality of Oeiras that he has lived since he got here to dwell in Portugal.

“Once we arrived, we got here to Queijas as a result of we had relations with properties right here. We preferred it a lot that we did not exit anymore, these days our life is all made within the municipality of Oeiras”. That is exactly the world the place Pão Paciência delivers. “Distribution is carried out all through the municipality and you too can discover our breads at Café Meia de Leite in Caxias and on the mini market Ruana in Queijas”.

the forms of bread

In 2021, he took a Bakery course on the Escola de Hotelaria e Turismo do Oeste, in Caldas da Rainha. After coaching, a whole lot of analysis and expertise, immediately Pão Paciência has seven forms of mounted bread: the basic, the entire, the combination, the rye, the seeds, the candy potato and the chorizo. All you need to do is select what you want essentially the most, whether or not easy or with totally different flavors. Orders may be positioned by way of the Instagram or Fb web page to do that bread made with dedication and a whole lot of endurance, respecting the pure fermentation time.

“It’s a bread with lengthy fermentation, which suggests it has much less sugar and that folks with diabetes, for instance, can eat. There are purchasers who inform me that earlier than they did not eat bread and now they do. It is more healthy, there are quite a few advantages to utilizing this system, as a substitute of the fast manufacturing of enormous surfaces. As well as, all of the breads are made with miller’s flour, which signifies that in addition they have much less salt”, underlines the baker.

Each month there may be additionally a particular taste. In January, the “bread of the month” is made with olives and rosemary. You possibly can order loaves of two sizes, the medium of 420 grams, which prices between €3.50 to €4 and the massive dimension, of 900 grams, with a worth between €6 to €8.

These are costs which were maintained because the starting of the challenge, even earlier than the inflation that now we have been witnessing. “I would really like to have the ability to decrease the worth, however I can solely try this if I enhance manufacturing. For that, it must open doorways, it’s a purpose for the close to future”, says Guilherme. All deliveries are made on Thursdays and Fridays.

Pure fermentation bread.

How the chance to take part in MasterChef took place

To NiO, Guiherme tells that collaborating within the RTP program was one thing that got here up unexpectedly. “One evening I used to be on my mobile phone and noticed a contest submit. The entire household was already asleep and I made a decision to enroll, extra out of conscience. I used to be stunned after they referred to as me for a primary casting”.

Guilherme likes to make bread, however when requested if he feels the identical ardour for gastronomy, the reply is that he likes to attempt totally different recipes, however he does not see himself as a chef sooner or later. Nonetheless, he gained over the cooks with the proposal that took the primary take a look at for this system.

“We needed to take a ready-made dish. I made a decision to take my bread and made three forms of bruschetta. One in every of mushrooms with two cheeses and arugula, one other of garlic and tomato confit in olive oil with contemporary thyme and different herbs and the third of caramelized pineapple with bacon. I plated it in entrance of the cooks and so they preferred it”.

He went by way of a second casting, during which he needed to cook dinner a dish of his selection on the spot in simply 45 minutes. A sirloin of beef with two-cheese aligot and mushroom sauce ended up giving him the passport to his last vacation spot: collaborating in MasterChef Portugal. It was with admiration that he obtained the information that he was one of many 15 chosen from over 4,000 candidates.

“It was a shock, as a result of I am not a cook dinner. I did not know tips on how to make a broth earlier than this system. However I studied so much, I devoted myself so much and, primarily, I discovered so much”, she says. With the assist of his spouse, Nina, he left his bakery to restrict himself to the world of MasterChef. “We have been there the entire time, on some weekends we are able to go residence to see the household, however it’s actually intense. However I beloved the folks I met, the contestants, cooks, and the complete manufacturing of the present. I had no thought the scale of the workforce concerned in a program of this dimension”, she says.

He ended up leaving this system round Christmas. “After all I want to proceed, however the different rivals have been excellent”, she emphasizes. “It looks like a mission achieved. It’s an expertise that I take with me for all times”, she confesses.

Not solely did it assist in his evolution within the kitchen, however his participation in this system additionally contributed to growing the visibility of Pão Paciência and consequent enhance in gross sales. As well as, it additionally gave you sure methods and taste concepts that you should use to create new breads sooner or later. “I discovered tips on how to make coriander oil that I’ll definitely use for bread”, he concludes.

Click on on the gallery to search out out extra about Pão Paciência and the baker who brings it to life.

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Persistence Bread was formally born in 2020.

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