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Ogi by Euskalduna
★ 5.0(1 review)Restaurant
artisanlocal-favoritecozy
About the Vibe
Ogi by Euskalduna is Vasco Coelho Santos' answer to Porto's slow-bread revolution—a naturally fermented bakery where Portuguese cereals take center stage. You'll find sourdough breads made with stone-ground local grains, alongside pastries that prove artisanal doesn't mean austere. The olive oil brioche and sesame buns are worth the early morning trip, especially since they sell out fast.
Known For
- •naturally fermented sourdough bread
- •Portuguese stone-ground cereals
- •olive oil brioche bread
- •sesame buns
Best For
breakfastmorning coffeeartisan bread shopping
1 review
City InsidersEditorialApril 1, 2026
Porto's Best Natural Fermentation Bakery
If you're looking for bread that actually tastes like bread should, Ogi by Euskalduna is your destination. Chef Vasco Coelho Santos brought his Euskalduna restaurant pedigree to this bakery, and it shows in every loaf. The sourdough is made with Portuguese cereals ground in stone mills—no shortcuts, no industrial yeast. You'll find the olive oil brioche bread particularly special, with a richness that comes from quality ingredients and patience.
The space itself is unpretentious, which suits the operation perfectly. It's a no-frills bakery where the product does all the talking. I recommend going early, especially on weekends, because their popular items like the sesame buns and danishes sell out quickly. The friendly staff clearly take pride in what they're selling, and you can feel that passion when you're there.
What sets Ogi apart isn't just the quality—it's the commitment to traditional methods in a city full of convenience bakeries. This is bread made the old way, with time and care, and it's become a local favorite for good reason.