Elected the best bakery in Recife, the Galo Padeiro only bakes breads of natural fermentation, like the Camponês and Ciabatta. To give league, chef Javier Vara uses the lard. There, the French bread is called called Brazilian. The sales champion is the croissant, 2500 units are sold per month. At breakfast, the fried eggs on bread with bacon and aioli sauce and the brie cheese sandwich with Parma ham are very requested.
82, Capitão Lima Street, Santo Amaro
+55 81 3423-6094