The beginning of the Costa & Ferreira Bakery Society takes us back to the story of a couple, Mr. Joaquim Costa and Mrs. Rita Costa, who started baking bread in brick ovens heated with wood. They initially crafted bread to accompany the dishes in their restaurants, specializing in grilled and roasted chicken, which quickly gained popularity, leading to various orders.
On July 1, 1990, located in Alto da Serra, the Costa & Ferreira Bakery Society emerged with its Traditional Bread, famous for its crispy crust and soft, flavorful interior. It is still known today as "Pão de Rio Maior" due to its production in this municipality located in the Ribatejo region.
Highly appreciated by customers/consumers for being traditionally/artisinally made and 100% natural, without dyes or preservatives, it was the first product in the bakery sector to be certified in Portugal.
Over the years, the bread made its way to large supermarkets, built on the quality and simplicity of its selected raw materials. The company has been growing and securing a significant position in the market, where it has been for over 30 years.
Currently, the bakery follows market trends, engaging in the development of increasingly healthy recipes with alternative flours, aligning with customer/consumer expectations.
With over 240 employees, it has a manufacturing complex spanning 85,000 m² and exports its products to nine countries, serving both direct and indirect clients.
