Bread has been a fundamental element of the Human diet around the world for 12,000 years and is a theme that permeates any gastronomic culture. From north to south, Portugal is no exception and has a rich diversity of national and regional breads with a long history.

Therefore, the most universal of foods was the reason why ACIP and the Bread Museum joined forces to invite the national baking industry to compete for the award for “The best bread in Portugal”.

The event will be officially presented on April 25th at the Fetich Cool Kitchen restaurant, in Covilhã, by Chef Hélio Loureiro. During dinner, and accompanied by a very extensive and rich menu, there will be a commented tasting of Breads made by the Bread Museum: from Marble Bread with activated charcoal, to Cottage Cheese Bread with heather honey or Pistachio Bread with orange blossom infusion, there will be no shortage of diversity for Bread lovers. Participation requires prior reservation, made with the restaurant.

The competition’s judges, all professionals in the bakery and food sector, have the difficult task of choosing the best of the best in the Wheat, Cornbread, Rye, Cereals and Innovation categories. The judges will evaluate criteria as diverse as flavor, uniformity, color and shine, texture, aroma, chewiness and the overall appearance of the bread.

On May 10th, at the Bread Museum in Seia, in Serra da Estrela, each Bread in the competition will be evaluated in a blind tasting by a panel of judges who, in a first phase, choose 5 Breads that will go through to the final phase, in which the 5 selected will be evaluated by another panel of judges to finally arrive at the grand winner, one per category, who will be announced that same day, at the end of the afternoon.

Registration for the competition is open until May 2nd and must be formalized through this link: https://forms.gle/Bc4KrmiwN4BhfrBw7

More information about the competition: https://acip.pt/melhor-pao-de-portugal-acip-museu-do-pao-2025-inscricoes-abertas/