The traditional bakeries in Alentejo face a deep crisis, with 40% of these wood-fired establishments closing in the last decade. The tradition of baking bread in wood-fired ovens, which for centuries was part of the region's daily life, is increasingly threatened by the difficulty of keeping these businesses alive.
Maintaining a wood-fired oven requires a significant investment of time and resources. Traditional bakers face challenges such as the high cost of wood, the need to maintain ancestral skills, and the competition from industrial bakeries that produce bread more quickly and economically.
Despite the difficulties, there are still some professionals in Alentejo who insist on keeping this centuries-old tradition alive. These bakers continue to wake before dawn to prepare bread in the traditional way, ensuring that the authentic flavors of Alentejo do not completely disappear.
