A naturally leavened loaf takes days to be ready. The levain is fed the day before, the dough rests for long hours, the oven is lit to the rhythm of the bake. It is a process that does not accept haste, and it does not end when the bread leaves the oven.
The last step is the way to your table. Santo Pane Closer to You exists so that this journey is made with the same care as everything else: our own delivery, on the day of the bake, and more and more of it on us.
How it works
Check your postcode. On the Closer to You page, you find out right away whether we deliver to your address and what delivery costs.
Reserve before the bake deadline. We bake weekly. Each order reserves bread from a specific bake, and the deadline to reserve is shown on the site and on the menu.
Receive it on bake day. You choose your delivery window at checkout and receive the bread at home, on the day it leaves the oven.
The bigger the table, the more of the delivery is on us
The programme works in steps. From a certain order value, we split the delivery with you; above a second value, it is entirely on us. The current values are always up to date on the Closer to You page and appear in the cart itself as you build your order.
In practice, it is an invitation to gather the week into a single order: bread for breakfast, for the dinner table, for the freezer. If the question is how to keep all of it, our storage guide shows how to preserve crust and crumb for days — or months.
Where we deliver
We started with our own region: Ribeirão Pires and its neighbourhoods, Rio Grande da Serra, Mauá, the ABC area and part of the city of São Paulo. The area grows little by little, always within the limit of what we can deliver without giving up freshness. The complete, up-to-date list is on the campaign page — and the simplest way to know is to check your postcode.
What does not change
Flour, water, salt and time. Long fermentation, the weekly bake, patience. The only thing that changes is the distance between our oven and your table.