Kneading bread, lighting the ovens and distinguishing between the most varied cereals is part of the life of Elisabete Ferreira, 46 years old. “I started making bread when I was eight years old, when my parents took over my grandparents’ bakery in Gimonde”, he begins by explaining to Boa Cama Boa Mesa, now the ”Best Baker in the World 2024”. He learned all the secrets of the bakery and by He still managed to get a degree in Management, which, he admits, “also helps me take care of the business”.
Elisabete Ferreira
With the knowledge acquired through experience, Elisabete Ferreira added training in bakery, obtained in Palencia, Spain, at the Centro Tecnológico de Cereales de Castilla y León, taught by the Richemont Craft School, based in Lucerne, Switzerland. In fact, Elisabete is the president of the Richemont Club, whose motto is “Learn, Teach, Share” in the areas of bakery, confectionery and chocolate. At the same time, it collaborates with several universities in cereal and bakery research.
Gimonde Bread Bakery
The “Best Baker in the World 2024” award was awarded by the International Bakery and Pastry Union (UIBC), in Venice, and Elisabete Ferreira won it, in the first year she competed. “I had to send my CV and my history in the bakery area, all well documented, and then be evaluated by the jury”, she describes, competing with dozens of professionals from almost all over the world, ending up receiving the trophy on the last day of the World Congress of Bakers and Pastry Chefs at UIBC in Venice. For the gala dinner she made bread with buckwheat.
Gimonde Bread Bakery
For Elisabete Ferreira, the “Best Baker in the World 2024” award has several meanings, firstly due to the fact that she is the first woman to receive the trophy. “Winning”, he reveals, “is the opportunity to give a face to all the unknown women who make bread in the world every day”. Afterwards, “it is an honor to win this award from the district of Bragança”, and ends by saying that “it is also a way of paying homage to the interior and of course the good bread that continues to be made in Portugal.
Gimonde Bread Bakery
A Gimonde Bread Bakery (Avenida das Forças Armadas, 46, Bragança. Tel. 273249560) in addition to selling to the public on site, it produces Trás-os-Montes rye bread, semi-wholemeal bread, buckwheat and walnut bread, Trás-os-Montes meat ball and the economical ones, a sweet traditional from the region, which you can find in Continente supermarkets.
