SOURDOUGH BREADS

A friend from birth of the Franco de Souza family, Eduardo Feliz, former Boulevard Restaurant, confided during a breakfast to Luiz Otávio and Georgia, that his son, also Eduardo, had completed a year-long course at the San Francisco Baking Institute, CA, from the iconic Michel Suas, an apostle of baking à la anciènne. Made with only natural yeast in long fermentation. The result is bread of flavor, crispness and incomparable aromas. Some take 48 hours to ferment. It was when the idea arose that Eduardo would make his loaves in Lucca.

Fermentation brings bread to life and reveals why this secular food is the angular mark of human civilization. At Lucca, exposed in an aquarium, with nothing to hide, Eduardo works the bread dough daily, delivering his batches around noon.

Baking and wheat, run in the blood of this economist, with MBA in management, trilingual and proud baker. His great-grandfather, Jorge Barbosa, pioneered the importation of flour from Argentina via Paranaguá, at the end of the 19th century. In the 1930's, his great-great-great-grandfather, Pedro Nicolau, started the construction of Wheat Mill in Curitiba, now inactive.

It was in the beginning of the 80's that Eduardo, the father, started at an executive function at Moinho Curitibano, even though he was a lawyer. Years later he founded with some friends the company Granolab/Granotec do Brasil, that works in diverse food bases, among them wheat. It was working in the laboratories and bakeries of his father's company that Eduardo fell in love with artisanal breadmaking and decided that it would be part of his life.