Craft · Atlantic Forest
"The luxury of patience and the craft of artisanal baking in the Atlantic Forest."
Founded by baker Erika Marsi, Santo Pane was born from the desire to merge classic European baking and viennoiserie techniques with respect for fermentation time. Every loaf is handmade in the Atlantic Forest, with patience, care, and selected ingredients.
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More than five years ago, baker Erika Marsi set out to bring bread making back to its purest form. The first oven was small, the bakes could be counted on one hand and every loaf left with a name and a destination.
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Classic boulangerie and viennoiserie techniques meet living sourdough and the patience of the craft. Doughs rest through long hours of maturation and the oven follows the rhythm of each recipe.
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From Ribeirão Pires, in the ABC Paulista, weekly bakes reach the whole region by order. The Riserva line gathers preserves and selections made by the house, and the Journal records what we learn along the way.
"We do not rush nature. We guide it with technique until it gives us the perfect loaf."
Erika Marsi · head baker