our story —
We started with a corner shop that used to sell wildflowers.
Bloom opened in the spring of 2016 on Camellia Street, in a corner shop that used to sell flowers in glass jars. We kept the floor, the window box, the wallpaper. We brought one oven and a small starter from grandmother's kitchen.
The first week, we sold croissants. The second week, three regulars came back. Nine years later, two of them still come on Tuesdays.
— spring, 2016
our quiet philosophy —
Make small things, by hand, the same way, again and again.
Slowness
We measure in hours, not minutes. Dough rests overnight. Coffee is poured by hand. Everyone gets one cup at a time.
Ingredient
Flour from a single mill, butter from one farm, eggs from a friend. Smaller suppliers, kinder food, less travel.
Welcome
Tables for one, tables for many. The window seat we save for whoever needs it most that morning. A bowl of water by the door.
nine sweet years —
Our story in six small notes.
A door opens
We took over the old flower shop. Painted the walls warm cream. Bought one oven, second-hand.
First cake on the counter
Honey cake, eight layers, on a board borrowed from a neighbour. Sold out by ten.
Coffee comes home
Mateus joined us, pulled the first cortado, and never quite left.
The bread oven
We added the stone deck out back. Wood-fed. Loaves quietly began to sing.
The garden seats
We took over the courtyard next door. Six tables, a fig tree, one small bench.
A small letter
Today, Bloom is what it was meant to be — small, slow, and a little stubborn about all of it.
from the pantry —
Eight friends we trust with our flour.
A short list of the people we buy from. No middlemen. Mostly bicycles. Always a phone call away.
No. 01
Camellia Mill
Stone-milled flours
No. 02
Quinta Avelar
Cultured butter
No. 03
Marta's hives
Wildflower honey
No. 04
Ribeiro Farm
Free-range eggs
No. 05
Ana's orchard
Stone fruit
No. 06
Sintra Greens
Garden herbs
No. 07
Costa & Co.
Sea salt
No. 08
Espinhal Roasters
Single origin coffee
behind the counter —
The small team that opens the door each morning.
Inês
— head baker
Mateus
— coffee
Sofia
— cakes
Andre
— kitchen