{"id":5255,"date":"2021-12-24T06:28:45","date_gmt":"2021-12-24T09:28:45","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=5255"},"modified":"2021-12-23T17:33:06","modified_gmt":"2021-12-23T20:33:06","slug":"padaria-meio-ano-depois-se-torna-bistro","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/padaria-meio-ano-depois-se-torna-bistro\/","title":{"rendered":"Padaria meio ano depois se torna bistr\u00f4"},"content":{"rendered":"<p>Foi com um nome tipicamente franc\u00eas &#8211; March\u00e9 Du Pain \u2013 que o brasiliense Filipi Guidi, de 35 anos, abriu h\u00e1 seis meses uma padaria na 403 Sul com servi\u00e7o de caf\u00e9 da manh\u00e3 e lanche. \u201cNa pr\u00f3xima segunda-feira, 27, iremos implementar um card\u00e1pio de bistr\u00f4 com sandu\u00edches, omeletes, tapiocas e molhos, cujo diferencial ser\u00e1 o caf\u00e9 da manh\u00e3 ou da tarde com combos robustos desde o mais simples T\u00f4t le matin, que inclui um croissant, requeij\u00e3o, suco de laranja e uma bebida quente (R$ 34,90) at\u00e9 o mais completo Magnifique com dois croissants, um p\u00e3o au chocolate, um croissant de framboesa, duas bebidas quentes, requeij\u00e3o, geleia, dois sucos de laranja e dois p\u00e3es de queijo com queijo canastra defumado (R$ 79,90)\u201d.<\/p>\n<figure id=\"attachment_5256\" aria-describedby=\"caption-attachment-5256\" style=\"width: 225px\" class=\"wp-caption alignright\"><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2021\/12\/WhatsApp-Image-2021-12-23-at-17.03.01-1.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-5256\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2021\/12\/WhatsApp-Image-2021-12-23-at-17.03.01-1-225x300.jpeg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2021\/12\/WhatsApp-Image-2021-12-23-at-17.03.01-1-225x300.jpeg 225w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2021\/12\/WhatsApp-Image-2021-12-23-at-17.03.01-1.jpeg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2021\/12\/WhatsApp-Image-2021-12-23-at-17.03.01-1-800x1067.jpeg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2021\/12\/WhatsApp-Image-2021-12-23-at-17.03.01-1-550x733.jpeg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2021\/12\/WhatsApp-Image-2021-12-23-at-17.03.01-1-230x307.jpeg 230w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><\/a><figcaption id=\"caption-attachment-5256\" class=\"wp-caption-text\">Cr\u00e9dito: Filipi Guidi\/Divulga\u00e7\u00e3o<\/figcaption><\/figure>\n<p>Confeccionado por um p\u00e2tissier, formado na Fran\u00e7a, o croissant \u00e9 uma das atra\u00e7\u00f5es da casa. Todos os dias, o chef italiano Salvatore Loi, que passou tr\u00eas meses na cidade acompanhando a obra de um restaurante ao qual renunciou antes de abrir, levava croissant tradicional para casa elogiando-o como o melhor que j\u00e1 comera. \u201c\u00c9 feito com farinha de trigo francesa e manteiga nacional de alta qualidade\u201d, explica Filipi, que abandonou a avia\u00e7\u00e3o civil depois de atuar nela por oito anos e desistiu de se tornar oficial da PM, aprovado por concurso, para se dedicar \u00e0 confeitaria de pegada francesa.<\/p>\n<p>Al\u00e9m dos sandu\u00edches, a casa vai oferecer pizzas e massas, como ravioli de burrata com raspas de lim\u00e3o e molho de pomodoro pelatti (R$ 46,90). Destaque para o p\u00e3o com lingui\u00e7a de queijo coalho que vem na baguete com mostarda Dijon original e maionese por R$ 26,90.<\/p>\n<p>Funciona todos os dias, das 8h \u00e0s 20h. Hoje, por\u00e9m, e no dia 31, s\u00f3 at\u00e9 \u00e0s 13h. \u201cNo andar de cima temos uma \u00e1rea privativa com banheiro e ar condicionado para co-working\u201d, informa o empres\u00e1rio. Telefone: 3263-9541.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Foi com um nome tipicamente franc\u00eas &#8211; March\u00e9 Du Pain \u2013 que o brasiliense Filipi Guidi, de 35 anos, abriu h\u00e1 seis meses uma padaria na 403 Sul com servi\u00e7o de caf\u00e9 da manh\u00e3 e lanche. \u201cNa pr\u00f3xima segunda-feira, 27, iremos implementar um card\u00e1pio de bistr\u00f4 com sandu\u00edches, omeletes, tapiocas e molhos, cujo diferencial ser\u00e1 o caf\u00e9 da manh\u00e3 ou [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":5257,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[211],"tags":[315,329,328],"class_list":["post-5255","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cafes","tag-bistro","tag-marche-du-pain","tag-padaria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Padaria meio ano depois se torna bistr\u00f4 - 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