Mafra bread, a sweetish taste
Mafra bread is a gastronomic treat of the Lisbon area, only produced in Mafra, that will conquer you for its characteristic sweetish flavor
Mafra bread (pão de Mafra or pão saloio) is one of the gastronomic treats of the Lisbon area. The aroma of a Mafra bread freshly made, still steaming, will take over your senses and, as soon as you taste the first slice covered with melting butter, you will eagerly surrender to this bread of unique features, with several sizes and forms. Try it with a good cup of coffee and heaven is at your table.
Being backed for over a century it only began being commercialized in 1969 by Justino Alexandre Sardinha bakery. To be a true Mafra bread, it must be produced in Mafra, more precisely in the parishes of Encarnação or Cheleiros. However, the origin is not the only criteria.
Mafra bread must have a very soft part, a not so tough crust, a high percentage of water and lots of holes. Above all, it must have a distinctive sweetish taste, accomplished by a shorter fermentation period.
Until late 1970’s Mafra bread consumption was restricted to Mafra municipality; but by then it conquered Lisbon and nowadays is to be found all over the country.
According to fans, Mafra bread should be eaten on the same day it is backed, however, it is still perfect a couple of days later if you toast it.
>Due to the success achieved by this bread the Mafra bakeries were not able to respond immediately to the increasing demand, therefore some forgeries appeared under the name Mafra type bread. To stop these falsifications and fight for the real pão de Mafra the Associação do Comércio, Indústria e Serviços do Concelho de Mafra (Association of the Commerce, Industry and Services of the Mafra Municipality) is trying to certify Mafra bread. This process should be concluded next year and involves also the city council of Mafra and 11 bakeries.