Guilherme Romão arrived in Portugal in 2016. Though born in São Paulo, Brazil, his father is from Madeira and his spouse additionally has a household in Fátima. He already knew his nation when he got here right here to dwell, with the knowledge that there was nonetheless a lot to be found. A number of years of labor on the Ministry of International Affairs and on the Portuguese Consulate in Brazil have been behind him.
The thought of making bread at residence emerged in 2019, simply earlier than the pandemic — and the fever that turned us all into makeshift bakers in first confinement, in March 2020. “I used to be already actually concerned about extra pure breads, I began researching pure fermentation, methods make good sourdough and research the standard of flour. I really like studying so it is a very enriching course of. It was an entire new world”, Guilherme advised New in Oeiras.
At the moment, I solely made bread at residence for my household. He determined to create an Instagram web page to share his progress on this subject, which he named Pateiro Pateiro. “To make scrumptious bread, the sort of bread I need, it takes numerous endurance. It takes greater than 24 hours to make bread with completely different flavors,” he ensures.
Till at some point, a follower of the web page despatched a message concerned about shopping for his bread. Reticent, Guilherme is greatly surprised by the request, however decides to just accept it. And, as with all good issues, phrase of mouth took its toll and shortly a number of mates and neighbors of the primary prospects have been additionally ordering.
At the moment, this was simply an auxiliary job to his skilled exercise. At the moment, Guilherme labored as a translator for a Brazilian know-how web site. In 2020 and with the beginning of her daughter Beatriz, the younger baker determined to provide the challenge one other title and began selling it. That is how the Bread of Endurance was born.
Till the tip of that yr, all manufacturing was accomplished in-house, however, as he put it, “there got here a time when orders elevated and residential manufacturing grew to become unattainable. I made a decision to go exterior, with manufacturing solely, no doorways open to the general public,” he mentioned. He selected a spot near his residence, in Queijas. Really, it’s 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 now we have family members who dwell right here. We prefer it a lot that we do not exit anymore, for the time being our life is all made within the municipality of Oeiras ”. Exactly within the space the place Pão Paciência deliveries. “Distribution is carried out all through the municipality and you can too discover our bread at Café Meia de Leite in Caxias and on the Ruana mini market in Queijas”.
sort of bread
In 2021, he took a baking course on the Escola de Hotelaria e Turismo do Oeste, in Caldas da Rainha. After coaching, a lot analysis and expertise, as we speak Pão Paciência has seven mounted forms of bread: traditional, entire, combine, rye, entire grain, candy potato and chorizo. All it’s important to do is select what you want greatest, whether or not easy or with a distinct style. Orders will be positioned through Instagram or Fb web page to do that bread which is made with dedication and numerous endurance, respecting the pure fermentation time.
“It’s a long-fermented bread, which implies it has much less sugar and diabetics, for instance, can eat it. I’ve had shoppers inform me that earlier than they did not eat bread and now they do. More healthy, there are a lot of advantages to utilizing this system, moderately than the fast manufacturing of enormous surfaces. Plus, all of the bread is made with milled flour, which implies much less salt too, ”emphasizes 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 a loaf of two sizes, a medium 420 gram, for between €3.50 and €4 and a big, 900 gram, for between €6 and €8.
That is the worth that has been maintained because the starting of the challenge, even earlier than the inflation that we’re witnessing. “I need to have the ability to decrease costs, however I can solely do this if I improve manufacturing. For that, it has to open doorways, it’s a objective within the close to future”, mentioned Guilherme. All deliveries are made on Thursdays and Fridays.
How the chance to take part in MasterChef arose
Guiherme advised NiO that collaborating within the RTP program was one thing sudden. “One night time I used to be on my telephone and noticed a contest submit. The entire household was asleep and I made a decision to register, extra out of conscience. I used to be shocked once they known as me for the primary casting.”
Guilherme likes to bake, however when requested if he feels the identical ardour for gastronomy, his reply is that he likes attempting completely different recipes, however he doesn’t see himself as a chef sooner or later. Even so, he gained over the cooks with the primary test-taking proposal for this system.
“We’ve to take ready-made dishes. I made a decision to take my bread and make three forms of bruschetta. One the mushrooms with two cheeses and arugula, one other garlic and tomatoes tossed in olive oil with contemporary thyme and different seasonings and the third caramelized pineapple with bacon. I layered it in entrance of the cooks they usually beloved it ”.
He underwent a second casting, the place he needed to cook dinner his chosen dish on the spot in simply 45 minutes. Beef sirloin with an aligot of two cheeses and mushroom sauce lastly earned him a passport to his final objective: participation in MasterChef Portugal. With admiration he obtained the information that he was one in all 15 chosen amongst greater than 4,000 candidates.
“That was shocking, as a result of I am not a cook dinner. I do not know how one can make broth earlier than an occasion. However I realized lots, devoted myself lots and, above all, realized lots,” he mentioned. With the help of his spouse, Nina, he leaves his bakery to restrict himself to the world of MasterChef. “We’re there on a regular basis, some weekends we are able to go residence to see the household however it is rather intense. However I really like the folks I meet, the contestants, the cooks, and the entire manufacturing of the present. I do not understand how large the staff is concerned in a program of this dimension,” he mentioned.
He lastly left this system round Christmas. “After all I wish to proceed, however the different rivals are superb”, he underlines. “It appears like mission completed. It was an expertise I took for all times”, he admits.
Not solely did it assist in its evolution within the kitchen, however its participation in this system additionally contributed to rising Pão Paciência’s visibility and consequently rising gross sales. Other than that, it additionally offers you sure style methods and concepts that you need to use to make new breads sooner or later. “I realized how one can make coriander oil which I’ll positively use for bread”, he concludes.
Click on by means of the gallery to search out out extra about Pão Paciência and the bakers who carry it to life.
The official Bread of Endurance was born in 2020.