The very best bakeries across Europe

Flour, water and salt makes this bakery’s simple specialty: bread and more bread. Gleba’s baker, Diogo Amorim, started his bread-making journey at the Fat Duck in Bray, but it’s his Portuguese roots that shine through here, with his use of Portuguese cereal grains from across the country. Barbela wheat, an original national variety from Trás-os-Montes, is one such grain, whis is left to ferment for 24-hours to create that perfect long-lasting crust. Amorim is a master of his craft.