2022-03-31
Following the steps of his father, José Dias has already conquered more than 100 awards for the bread he and hist staff prepare each day. One of the most prestigious experts is slow-fermented bread, a founding member of the Richemont Club, and several times winner of The Best Bread of Portugal, José has affectionately nicknamed his mother-dough after his granddaughter, Leonor, nourishing it every day with the utmost care.
The University of Aveiro and Escola Profissional do Fundão visited the facilities of Padaria Dias in the city of Fundão and witnessed all the dedication put into the making of one of the Mediterranean Diet's staple foods.
