Our Story
This story begins before there was a bakery. Before there was a name on a bag or a loaf on a shelf.
It begins in Portugal, in the sun-warmed hills of Abrantes, in a vineyard older than memory, at a spring where the water still runs clean.
What you taste in every loaf is not just bread. It is the return to all of that.
The Name
Before there was a bakery, there was a name.
Elizabete, a Portuguese name, rooted in the city of Abrantes, district of Santarém, in the heart of central Portugal.
It is the given name of our founder.
And it carries everything this bakery is built upon.
A culture that bakes
In Portugal, bread is not a side dish.
It is the center of the table, a tradition passed down without instruction, absorbed through presence and time.
Artisan sourdough, naturally fermented, shaped by hand, shared generously.
Elizabete carries that rhythm to South Florida.
The moment everything changed
In 2020, at the height of a global lockdown, Elizabete found herself at her godfather’s home in Carregal, in the municipality of Alvaiázere, Portugal.
A professional dentist. A quiet hillside. Flour-covered hands for the first time.
In the stillness of those hills, a new calling emerged, one she would pursue with the same rigor she had always given dentistry.
The training
A calling is not enough.
Elizabete treated her new path as a profession from the first day.
An online baking certification. Then a professional baker’s degree from the Universidad del Zulia, the same institution where she had earned her dental degree.
Then Europe’s finest baking schools, including Galicia, Spain, the region whose stone-milled flour would later become a pillar of her craft.
And finally, in 2023, the San Francisco Baking Institute. Like sourdough, she rose slowly, and with intention.
The brand is born
Her hands had learned the craft.
Her heart already knew the story.
A name became a brand, built on patience, shaped by fire, rooted in tradition.
Not rushed. Not manufactured. Handcrafted, like every good sourdough.
Galegas, the living starter
Our sourdough starter has a name: Galegas.
Born from three elements of the Iberian Peninsula: grapes from the ancestral vineyard in the village of Galegas, Alvaiázere; water from the natural spring in the village of Azenha, meters from that same vineyard and the founder’s childhood home; and stone-milled artisan flour from Galicia, Spain. Grapes. Water. Flour. This is not just dough. It is a living memory.
The bridge
Every journey needs a destination. Ours is your table.
From Abrantes to South Florida, from the ruins of a 19th-century home to a cottage kitchen in Parkland.
Elizabete is more than a bakery. It is a bridge to where we come from.
Every loaf carries a piece of that past, made fresh for you today.
