ENVISIONED IN COPENHAGEN, BORN IN BRAGA.
"After spending some time living and working in Copenhagen, I felt the urge to return. Inspired by Scandinavian culture, particularly by the quality of its bread and pastry, it made perfect sense to bring a little of that to my city – Braga.
It was in Northern Europe that I discovered my passion for artisan bread. NØRRE, an old Danish way of saying ‘north’ is, therefore, the expression that gives meaning to a bakery envisioned in the neighborhood of Nørrebro and made real in the heart of Northern Portugal."
Ana — Fundadora
PRODUCTS
HOW WE DO IT
BREAD
Our bread is baked daily, with time, a lot of time. From feeding our sourdough starter to the long bake of each loaf, about 24 hours will go by, including a cold, slow fermentation that enhances the flavor of the high-quality of the flours “Paulino Horta”.
HOW WE DO IT
NØRRE METHOD
HOW WE DO IT
PASTRY
All our pastries are made with sourdough, too, and as with our bread, we give great importance to the choice of simple, high-quality ingredients. We use stone-ground flour, high-quality butter, and time. We do not use improvers, preservatives, or any additives. Our laminated dough takes three days to achieve the perfect texture and flavor before becoming one of our pastries. For the fillings, we also value seasonality and locally sourced products, as in our spandauer.
THE NØRRE TEAM:
From the time of our family holidays in the Algarve, when my father used to bring sacks of flour filled with bread, to the bread rolls with butter that accompanied the Negrita’s coffee made by Grandma Laurinda, bread has always been part of my life. I put aside my degree in Clinical Analysis and chose to study Cooking. I did an internship in England and worked in Portugal, but it was in Denmark that I discovered that baking bread was what truly made me happy.
I decided to return and bring “real bread” to my city. That’s how Nørre was born in 2018 – and what a beautiful journey it has been!
I decided to return and bring “real bread” to my city. That’s how Nørre was born in 2018 – and what a beautiful journey it has been!
I’m from Guimarães, and after living in France during the 90s, I returned to Portugal in 2003, where I studied and worked as a software developer. However, my curiosity about new cultures took me to Rotterdam and later to Düsseldorf, where for the first time I learned about natural fermentation. I worked as a baker’s assistant at Bulle Bäckerei and that’s when I realized that the art of making bread was what I really wanted to do. With memories of my grandmother baking cornbread in a wood-fired oven, I returned to Portugal in 2019 and immediately sought to get my hands back in the dough. My journey began in Nørre and continues to this day.
Since childhood, I remember my father baking cornbread in a wood-fired oven and my mother preparing Sunday cakes. Little did I know that this would become my path. Born and raised in Amares, near the River Cávado, this is where my roots are. In high school, I chose a professional course in Cooking, where I discovered my true passion: pastry. I then pursued a higher degree in that field, where I learned about sourdough and it caught my full interest. That’s when Nørre crossed my path and I embarked on a new journey.
Born and raised in Braga, this is where I make my path. My journey began in social sciences, and it was here that I completed my degree in Sociology. I have worked with children on various projects, and it has become a special passion. Later I had the opportunity to join the Nørre team and discovered new skills and interests. And it is here, in the heart of my city, that I continue to grow and learn.
I was born and raised in Braga, surrounded by history, culture, and tradition and although my Saturdays are filled with flour, bread, and pastries, during the week I follow another vocation - I am a Nursing student, passionate about healthcare and the art of caring. Music is another of my great passions – I sing and play guitar in a choir and, more recently, I joined a student music group, where laughter and port wine are never missing. I started working at Nørre in 2022 to gain independence – little did I know that I would also end up gaining a family!
PARTNERS
With a tradition passed down through generations, Paulino Horta is dedicated to milling selected grains into superior flours. The process combines artisanal knowledge with modern techniques, always respecting the grain’s integrity and nutritional value. The result is lively flours, full of flavor and character, ideal for natural fermentation breads and authentic creations.
Born out of a desire to revive authentic flavors, UMAMI is an artisanal products project dedicated to creating handmade pestos and vegetable preserves, using seasonal, natural ingredients, many of them from small producers. Each jar is produced on a small scale, with time, care and attention, to accompany and enjoy bread (and life) with more flavor. Orders can be placed weekly until Thursday at 1p.m. and collected at NØRRE on Fridays or Saturdays.
Beekeepers passionate about nature and their origins in Trás-os-Montes, they produce honey and bee products of the highest quality. Honey and pollen ESPÉCIE come from a deep, unpolluted rural area with great floral diversity and abundance, where bees collect honeys with unique properties, flavors and aromas. Every stage, from harvesting to production, follows artisanal and natural methods that preserve honey’s characteristics and guarantee an authentic, high-quality product.
CLUBE MIRTILO promotes health and wellbeing by making accessible essential nutrients through organic, locally grown blueberries. With direct delivery from farmer to consumer, freshness is guaranteed, with no shelf time.
FREQUENTLY ASKED QUESTIONS
What is the natural fermentation method?
It’s a leavening process that occurs spontaneously, using the yeasts and bacteria present in the environment, flour, and water. The dough ferments slowly, allowing microorganisms to develop and produce gases that make the bread rise while improving flavor and texture. The result is a bread with more complex flavors, a crunchy crust and a lighter crumb. It’s also healthier, since slow fermentation improves digestion and preserves nutrients.
Does your bread contain gluten?
Yes, all our bread contains gluten. Gluten is essential for bread’s texture and structure. If you have dietary restrictions or specific needs, we’re happy to help you find alternatives or to answer any questions you might have.
I’m gluten-intolerant. Can I eat your bread?
If you are celiac, unfortunately you can’t eat our bread. But if you have only mild gluten intolerance, you may try our bread, carefully and gradually. Many clients with mild intolerance have enjoyed it without issues but always listen to your body and consult a doctor if needed.
Why should I reserve bread?
Pre-ordering ensures you get what you need, especially on busy days or when products sell out quickly. It also helps us optimize production, reduce waste, and guarantee freshness. Reservations are simple – just click here and follow the instructions.
How should I store your bread at home?
To ensure that the bread stays fresh for longer, we recommend storing it at home as follows:
- In a cool, dry environment – Store bread in an airy place, away from direct light and heat sources, to prevent the crust from becoming soft or the bread from losing its freshness quickly.
- Best stored in a cloth bag to allow it to breathe and keep the crust crispy.
- Avoid plastic bags which trap moisture and soften the bread.
- Freezing – For longer storage, slice and freeze, then toast or heat up when needed.
Do you slice the bread?
No, we don’t. To maintain quality and freshness, we recommend slicing as you consume it, thus preserving the crust and crumb for longer.
Why is your bread so dark?
The caramelized color results from the Maillard reaction, which happens between sugars and amino acids during baking. Our long fermentation creates more amino acids, enhancing color, flavor, and aroma. Large loaves (around 1 kg) also require long bakes, contributing to their deep caramelized look.
What is "special bread"?
It’s our daily alternative to Nørre Wheat. Each day has a different special bread, with the weekly list shared on our social media.
Is your bread vegan?
Yes, our bread is vegan! – just flour, water, salt, and sourdough. The exceptions are certain special breads, such as sun-dried tomato & feta, or chorizo bread.
What are your opening hours?
Tuesday to Friday: 8:30 a.m. to 6:00 p.m.
Saturday: 9 a.m. to 1 p.m.
Sunday, Monday and public holidays: closed
Address
NØRRE BAKERY
Rua Alferes Alfredo Ferreira, 71
Braga, Portugal
Photo / Video: João Monteiro — Illustration: Paulina Piech
