Ahorita Padaria Artesanal

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Breads and other delicacies filled with affection in Rio Vermelho

Charming space located in the quiet Rua dos Tupinambás brings a varied and affectionate menu of flavors

Ahorita Padaria Artesanal. Rio Vermelho, Salvador, Bahia. Foto: Amanda Oliveira .

How many times have you heard someone say that they are just going to “stop by” at the bakery? If you listen to that around Rua dos Tupinambás, in Rio Vermelho, you can bet that the bakery mentioned is Ahorita, a precious find in the middle of the buildings and houses of the quiet residential street.

The space is charming and welcoming and, therefore, it is likely that the “stop by” will extend a little more. The idea is for the customers to buy their bread and take it home, but the reasons for staying are many, especially if you take a look at the delights in the friendly menu, which, right away, shows the affectionate tone of the house:

“What a joy to have you here.”

You can check the options of the day at the counter with Davi Caramelo, husband and partner of Maria Eme Bê, responsible for all the tastes of Ahorita. The foccacias, based on olive oil, are delicious and can have different flavors, such as pepperoni with red onion, which is delicious! Highlight for rustic breads such as black beer with provolone and dehydrated onion; gorgonzola with nuts; in addition to the traditional baguette and the rosemary one. Also try the focaccias made with mushrooms, onion and cheese; parmesan with oregano; and sesame with coarse salt. To accompany, the tip is the refreshing Água de Jamaica, a cold tea prepared with hibiscus, demerara sugar and lemon. But if you are from the coffee team, Ahorita also offers good options.

Ahorita Padaria Artesanal. Rio Vermelho, Salvador, Bahia. Foto: Amanda Oliveira .

The decor, retro and minimalist, is another attraction and gathers objects from Maria’s and Davi’s families, in addition to memories from places the couple has traveled to. The main room has a home atmosphere and houses the counter where orders are made and an all-glass wall from where it is possible to see the preparation of the bread.

“The open kitchen arose out of a need because of the reduced space and also because of our work philosophy. We believe in the truth of our food and physical transparency is part of that, we wanted the customer to see the products being made, all the love and care we have with what goes on the table”, explains Davi.

Ahorita Padaria Artesanal. Rio Vermelho, Salvador, Bahia. Foto: Amanda Oliveira .

The dough is produced from natural fermentation, which intensifies not only the color and flavor, but also the aroma – the smell of fresh bread spreads and takes over the place. Jellies, cakes and mouth-watering cookies also come from the kitchen.

“We use the method of natural fermentation, with the cultivation of our own yeast. This process takes about 18 hours, and the slow fermentation helps a large part of the enzymatic processing to happen in this stage, completing a cycle and resulting in a bread that is easier to digest, even for people with sensitivity to gluten”, says Davi.

A large table arranged in a pleasant winter garden is an invitation to sit down, chat and take time to appreciate not only the repertoire of flavors that Ahorita offers, but also the pleasure of slowing down.

For those who want to learn

Ahorita Padaria Artesanal. Rio Vermelho, Salvador, Bahia. Foto: Amanda Oliveira .

Yes! They give classes in the bakery! Maria has already trained two groups there in her workshop “Everybody Can Make Bread”. In class, Maria teaches that making artisanal bread is not so hard, and that everyone can make their own bread at home and connect with food in a very beautiful way, eating something more real and healthy, as most likely their grandparents ate. Call them and they will explain everything.

Learn more about Ahorita and its owners

Ahorita Padaria Artesanal. Rio Vermelho, Salvador, Bahia. Foto: Amanda Oliveira .

Davi Caramelo is a multimedia artist, illustrator, designer and art director – not surprisingly, Ahorita’s space is so conceptual. Maria Eme Bê has been working with artisanal bakery since 2012, but it was at the beginning of 2015, after taking a technical course in São Paulo, that she started working with the natural fermentation process. Before Ahorita, Maria was responsible for the Babette Artesanal brand (2013-2016). Upon returning to Salvador, she worked in a few more restaurants until she dedicated herself exclusively to baking and her dream of having her own brand.

The house where Ahorita Padaria Artesanal is today already housed at the time a collective contemporary art studio and a tattoo studio. The stone walls, the atrium where the open garden is, added to the tranquility, birdsong and the countryside atmosphere that prevails on the street set the tone of the place.


Ahorita Padaria Artesanal
Address: R. Tupinambás, 423 – Rio Vermelho, Salvador – BA, 41940-090
Opening hours: Tuesday to Friday, from 3pm to 8pm. On Saturdays, from 9am to 12:30 pm.
Instagram: @ahoritapadaria
Phone #: (71) 99664-3944
Important: reservation is not necessary.
Accessibility: tables and chairs are standard height. The main room has reduced space, with little space for wheelchair users. It has an access ramp.

Ahorita Padaria Artesanal. Rio Vermelho, Salvador, Bahia. Foto: Amanda Oliveira .

R. Tupinambás, 423 - Rio Vermelho, Salvador - BA, 41940-090

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