Naturally fermented breads — as the name implies, without the existence of pre-made biological yeasts — are not “new” in Belo Horizonte, the capital of Minas Gerais. In recent times, the offer of this delicious product has increased, given that several small businesses have emerged in this area. In this sense, we will bring some women who opened their businesses in the field of culinary gastronomy.
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The Bread Girl (@amocadopao_)
This business arose from the passion for bread that Cecília Lima acquired on a trip to Italy. She tried different types of bread and ended up being enchanted by the natural fermentation ones, understanding that this baking method directly affected her emotional structure. From then on, she said, she started making bread for herself and her family.
Cecília has a degree in Biology, and after giving away some bread as a gift, which was very successful, she decided to start selling them in 2018. Her day-to-day is divided between working with bread and her other job at a travel agency. Cecília delivers the bread from Wednesday to Friday. She also emphasizes that this type of bread “is better for digestion, those with mild gluten intolerance – no confuse with celiac disease – it usually tolerates well, and also satisfies more, which means that we end up eating any less".
Madame du Blé (@madame.du.ble)
The small company was created by Luiza Longarai, an administrator in training who worked in the automotive industry for a long period of her life. Not feeling satisfied, she started studying gastronomy at SEAN to understand this universe in which food is the epicenter. “I like the question of transformation”, she says, emphasizing that this alchemy made in the kitchen is something extremely fantastic. Luiza opened her business in 2019 selling croissants, viennoiseries, baguettes, focaccias and functional breads, among others.
Albertina Pães (@albertina_paes)
Before opening her handicraft business, Renata Rocha had an architecture office in which she worked for many years. One day, she traveled to San Francisco, in the USA, to take a training course in the gastronomic area. With the arrival of the pandemic, this factor affected business in the area of architecture, causing Renata to start investing in the food sector.
So, Renata began to see a lot of demand and decided to open her business last year — needless to say, she designed the space herself, in Lourdes. It is possible to order products with Renata and pick them up at her store from Wednesday to Saturday. She also works during business hours, at lunch. Her flagship are the croissants and pains au chocolat. In addition, the entrepreneur also works with baguette and ciabatta, and there are also new items every week.
Geographer and pseudo writer (or otherwise), I'm 23 years old, from Rio Grande do Sul, lover of the seventh art and everything that involves communication.
