Our Story

Born From a Love of Slow Baking

Forno began in 2018 in a tiny corner of Lisbon’s Graça neighbourhood. What started as a single wood-fired oven and a dream has grown into a beloved neighbourhood bakery where the scent of fresh sourdough drifts through cobbled streets each morning.

Our founder, Marta, spent years travelling through Portugal’s countryside, gathering recipes from village padarias before returning to Lisbon with a vision: to honour traditional methods while creating something entirely new. Every loaf, every pastel de nata, carries that journey within it.

What We Believe In

Naturally Leavened

Our sourdough ferments for 24 hours using wild yeast. No shortcuts, no commercial additives—just flour, water, salt, and time.

Local Grains

We mill organic Portuguese wheat and rye in-house daily, preserving the full flavour and nutrition of the whole grain.

Community First

Forno is a gathering place. We open our doors at dawn, share coffee with neighbours, and bake for the people who make Lisbon home.

The Bakery

Step into Forno and you’ll find a warm, flour-dusted space filled with the quiet hum of bakers at work. Our centrepiece is the stone oven—named Sebastião—that has turned out thousands of golden pastéis de nata and crusty sourdough boules.

We start before sunrise, shaping loaves by hand as Lisbon stirs awake. By the time the shutters roll up at 7:30, the first batch of pastéis is already cooling on the counter, their flaky shells still warm.