Traditionally, bread was being baked once a week at the farm. When it was fresh, the bread was used in slices. As it was turning harder, the small loafs of bread were poured into the daily soup - the Alentejano verb being "migar". We found some Spelt flour and Maria and Yannick used all their expertise to lead a group of enthusiastic bakers an pizzaiolos. This would not have been possible without our Master of fire, Georgie! The result of the enterprise was a delicious dinner!