History and Journey.
Let’s start by referring to our identity, Elizabete, Portuguese name, which is the given name of our founder, Elizabete Furtado, born in Portugal, in the city of Abrantes, which belongs to the district of Santarém, located in the central region of the country. She is a dentist by profession, graduated from the University of Zulia in Venezuela, with a specialization in endodontics acquired at the University of Coimbra in Portugal.
To speak of its origins in the old continent is to automatically link the art of good artisan bread of high hydration, of its exquisite enjoyment and permanent companion on the table of every home. Being the natural fermentation based on sourdough, the protagonist of millenary antiquity.
The culinary art and the delirium for good bread have been motivating for our founder to continue her evolutionary process of training and acquiring new professions. The pandemic effect was the decisive driving factor for her to embark on this beautiful journey.
As an academic professional she decided to apply the same training methodology to achieve her preparation as a connoisseur in the art of baking. Having acquired her university degree as a bakery official at the University of Zulia, she participated in different modules at the San Francisco Baking Institute, a prestigious institution in the United States of America and multiple courses associated with the industry in European regions noted for the preparation of artisan breads, such as Galicia, Spain.
Today, based in South Florida, in the United States of America. Great country that shelters her family nucleus, made up by her son and husband, with a lot of enthusiasm and professionalism, it gives the impulse for the birth of the project called Elizabete Artisan Bakery + Coffee Shoppe.
Our Bakery Concept
Good artisan bread will always be our protagonist, but its preparation under millenary methods with the use of sourdough as fermentation ingredient will be key to the creation of healthy and favourable products for the digestive process.
The application of sustainable methods that contribute to the reduction of carbon emissions for our planet will be another of the predetermining pillars that, combined with our artisanal approach, will generate healthy products within sustainability friendly environments.
The coffee cannot go unnoticed, being a fundamental companion that is integrated into the concept, providing the character and spirit that is encompassed today in the experience of sharing a coffee. Sharing the experience of having a coffee is not only the pleasure of enjoying it, it also generates the opportunity to share a pleasant experience of coexistence for a good productive and relaxing conversation, in a warm and welcoming place, optimal for the enjoyment and dedication of time as well.
The integration of good artisan bread + sourdough + sustainability + coffee + European culture of the Iberian Peninsula results in the birth of an experience called Elizabete Artisan Bakey + Coffee Shoppe, whose vintage characteristics fit perfectly as the molecule of the concept.
Our Products
The basis of our products are the protagonists of our concept, undoubtedly our variety of artisan breads, with healthy and nutritious characteristics, accompanied by the particular freshness and exquisite aroma that only an artisan bakery could deliver.
Exquisite recipes can be tasted starting from our main base, which will be integrated and presented as the progress phases of our structure lead to the physical opening of our first location. For the time being, Cottage Food will be our starting point, which will allow you to taste our fresh variety of artisan breads.
Our Sourdough
Galegas, yes. That is its name, we introduce you to our sourdough, which is born in Portugal, specifically in the central part of the country in Alvaiázere, district of Leiria in the village of Las Galegas, in a small rural property that our founder still preserves today, where a very modest vineyard remains active, which for more than 40 years has been producing the grapes placed in the water that generated the life of our sourdough through fermentation, a place where the ruins of what was once the house of our founder’s paternal grandparents are still standing.
The water used for blending was collected directly from the natural spring located in the village of Azenha, just a few metres from Galegas, right next to what was once the family home of our founder.
The last element is flour from Galicia, Spain, processed in an artisan stone mill, which is used to create the fusion of a sourdough from the Iberian Peninsula.
The combination of these three elements, grapes + water + flour, results in the birth of our sourdough, which is used for the natural fermentation process of most of our products, adapting them to the needs of our customers, making them more healthy, nutritious, digestible and at the same time, highlighting in an extraordinary way the flavours and the exquisite aroma of a delicious freshly baked bread.