Pão de São Miguel, made by the bakery “Seara de Pão”, a family business based in São Miguel do Pinheiro, municipality of Mértola, won the Gold Medal at the 10th National Traditional Portuguese Bread Contest.

After the 2016 and 2017 Silver Medals and the 2020 Gold Medal, the bread made in the village that the people of the land define as being in the “bottom of Alentejo and not in the deep Alentejo”, was once again recognized in Santarém, as the best in Portugal.

The Hunting Fair, which took place until this Sunday in Mértola, was the first certificate in a Seara de Pão, proudly exhibiting the diploma issued by the organization of the competition and certified by QUALIFICA / oriGin Portugal.

Made in the old-fashioned way, in ovens heated with cistus wood, it turns yellow with a hard crust but with a fluffy crumb after cooking. Yeast, flour and kneading are the secret of quality bread.

Manuela, Iria and Jorge, the three partners, pure family unit with six years of existence, manufacture several hundred breads every day, weighing a kilo and a half kilo. “We make bread with many generations and this award makes us proud but at the same time brings more responsibility”, says Manuela Bonito proudly.

Alentejo “Pãodemia” during confinement

Alentejo bread was even more sought after during the pandemic. Covid-19 did not reach one of the symbols of regional cuisine. Given its quality and duration, bread was one of the most sought after and consumed foods, which led to “daily pilgrimages” at the door of Alentejo bread stores. The pandemic did not stop the people of Alentejo from making their traditional menus, or it was not from the land of açordas, migas, fish soup or bacon.

São Miguel do Pinheiro, a parish of bakeries

In the Parish Union that unites São Miguel do Pinheiro, São Pedro de Sólis and São Sebastião dos Carros, 13 bakeries exist in the municipality of Mértola, which continue to manufacture genuine and specific Alentejo bread. “A hard and lasting bread, an old-fashioned bread”, they say.