Time is the ingredient
Every loaf is shaped by hand, one at a time.
Treego's growth has refused fast industrialisation. Fermentation runs long because that is what the bread needs — not because it sounds good said out loud. It is the part of the process that cannot be hurried, and it is why the bread tastes the way it does.
Three non-negotiables
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Natural fermentation
A starter of flour and water only, created in 2020 and fed ever since. No industrial yeast, no shortcuts. Fermentation runs long enough to make the gluten more digestible.
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100% organic
Certified organic flours and ingredients, wheat and ancient grains included. No exceptions and no small print.
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100% plant-based
Everything that leaves the oven is vegan. It is not a separate line — it is the only way we know how to work.
Where we are today
Wednesday to Saturday
The same starter in two places, and they are genuinely different places. In one the bread is made and sold straight out of the oven. In the other you sit down with it, with specialty coffee alongside.
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Wednesday to Friday · 08:30–19:00 / Saturday · 08:00–14:00
Coffee
Where the bread sits down
Treego · Sourdough & Coffee Avenida de Roma 28B, Roma-Areeiro
On Avenida de Roma, with specialty coffee, toast, simple lunches and shelves of books you can borrow. Twenty-five seats between the room and the terrace.
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Wednesday, Thursday · 10:00–16:00 / Friday · 10:00–19:00 / Saturday · 09:00–13:00
Bakery
Where the bread is made
Treego · Padaria Travessa Henrique Cardoso 80, Bairro de São Miguel, Alvalade
The workshop in Alvalade. The door opens to the neighbourhood Wednesday to Saturday for direct sales — you take it home and eat it the same day. On Saturdays that same bake goes out to the organic markets.
The week
The counter rotates and the bread comes out when it is ready — not when it would be convenient. This is the whole week, across both places and the markets.
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Sun Today
Closed
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Mon Today
Closed
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Tue Today
Closed
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Wed Today
- Alvalade 10:00–16:00
- Av. de Roma 08:30–19:00
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Thu Today
- Alvalade 10:00–16:00
- Av. de Roma 08:30–19:00
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Fri Today
- Alvalade 10:00–19:00
- Av. de Roma 08:30–19:00
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Sat Today
In the shops
- Alvalade 09:00–13:00
- Av. de Roma 08:00–14:00
At the markets
- Mercado Bio do Príncipe Real morning
- Mercado Biológico Campo Pequeno morning
Hours to be confirmed
2020 — 2026
A radical change of life
Treego began when Pedro Piedade left his director's post at Oxford University Press to bake slowly. Erika joined the project. The memories that took him there were of his grandmothers, in Beira and the Alentejo: watching them knead, carrying it to the oven, and the smell that stayed in the house all day.
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2020
The change
Pedro leaves the corporate world. Through the lockdowns, the starter is born in the home kitchen — flour and water, nothing else.
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2021
The street markets
With no shop open to the public, Treego sells straight to local communities. A fixed Saturday stall at Mercado Bio do Príncipe Real, and Sundays at LX Factory.
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2022
The Alvalade workshop
Production settles at Travessa Henrique Cardoso 80. On Fridays — later Wednesday to Saturday — the doors open to the neighbourhood for direct sales.
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2025
Sourdough & Coffee
On 22 November the second space soft-opens at Avenida de Roma 28B. Saturdays only for the first months, to get the operation right.
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2026
The expansion
On 28 February the coffee shop opens officially, Wednesday to Saturday, with specialty coffee, kombucha and wholesome lunches alongside the bread.
Work with us
We're hiring.
We're looking for people who care about the product. The application is short and comes straight to us.