Number 100, Rua de Marvila, in Lisbon, is where magic happens – in our production plant. We have increasingly sought, since November 2017, to ensure that what you eat in our stores passes through our hands. From production to packaging

Yes, it certainly is a production plant. A plant where there are more people than machines, where technology is an important ally of the hands that make everything so unique. It is from here that, overnight, thousands of bakery and pastry items leave every day for all our stores, guaranteeing the highest possible freshness and quality.

The Marvila production plant is divided into four main areas: ingredients, bakery, pastry and distribution. Each of these four areas has a specialised team and a respective manager, and there is coordination between the various teams. So that nothing falls short, supervision by our plant manager, Bruno Gonçalves, is key. But, even though production routines are essential, the search for excellence requires constant adjustments.

Marvila is synonymous with size, due to its three thousand square metres and more than 100 employees, but it is also synonymous with care and detail. Here, the hands of our bakers and pastry chefs knead bread, shape bread rolls, roll up brioche croissants, mix the custard tarts, peel fruit and fill cakes. Small things that make a big difference, for those who favour the uniqueness of what is handmade.

Small, artisan and gluten-free breads, large cakes and pies, homemade biscuits and cakes, brioche croissants and, of course, pão de deus are some of the many products that start in Marvila and end up in your nearest Padaria store.