The Heart of a Community: Ronan’s Bakery Outside Ericeira
Tucked away on a quiet roundabout outside Ericeira, Ronan’s Bakery is more than just a place to buy bread—it’s the heart of a community. Known only through word of mouth, this unassuming bakery has become a weekend pilgrimage for those in search of exceptional sourdough, buttery croissants, and a welcoming atmosphere.
From Finance to Flour: Ronan’s Journey
Ronan’s path to baking was far from traditional. Originally working in finance in Brazil, his life took a turn after his father’s passing, leading him to seek something more tangible and fulfilling. A chance encounter on a Brazilian beach brought him to Copenhagen, where he immersed himself in the craft of baking, learning from some of Denmark’s most esteemed bakeries, including Juno the Bakery and Rondo. Though he refined his skills in these world-class establishments, the relentless pace and cold winters left him longing for something different. That’s when Portugal called.
A Bakery Built on Passion
The move to Portugal was almost accidental—Maria, Ronan’s wife, had a short-term research placement, and they decided to stay. When Ronan discovered an abandoned butcher shop outside Ericeira, he saw potential where others saw impossibility. With no foot traffic and no passing tourists, locals doubted his idea. But armed with just €20,000, a deep love for baking, and an unwavering belief that quality speaks for itself, Ronan set out to prove them wrong.
Starting with a cargo bike and a few loaves, word quickly spread. People tasted his bread, told their friends, and soon, the bakery was packed every weekend. Today, it’s a place where locals and visitors gather not just for food, but for connection.
More Than Just a Bakery
Ronan has built a team of passionate individuals, each with their own story. João, a young local baker, manages early morning shifts. Tuba, a Brazilian chef, found new purpose working in the bakery. Marcus, a retired Venezuelan engineer, became instrumental in keeping the operation running smoothly. Together, they create something truly special.
Every loaf is made with care, using flour from a 75-year-old miller who grinds grains the traditional way. The sourdough is slowly fermented, the pastries crafted with patience and precision. Visitors now drive miles for a croissant, and locals who once scoffed at paying more than €1 for bread now swear they won’t eat anything else.
What’s Next?
With success comes the question of growth. Many urge Ronan to expand, but he knows that true artisanal baking isn’t easily scalable. For now, the focus remains on perfecting the experience—adding outdoor seating.
At its core, Ronan’s Bakery isn’t just about the bread—it’s about the people, the stories, and the sense of belonging it fosters. If you find yourself in Ericeira, make the trip. Order a croissant, take home a loaf, and savour the magic of a place built on passion and community.
