The Unconventional Rise of Aljezur’s Quirkiest New Bakery
With his other vegan restaurant, Roots, already a resounding success and firmly established as a favourite within the Aljezur community, it was with great interest that I met up with Sergio, the owner of the newly opened AREL Padaria and Cozinha, close to the bridge in the heart of Aljezur. At first glance, the open-fronted appeal and chic design could lead you to think you were entering a café in one of Europe’s modern cities, but Sergio doesn’t do conventional. The saying “he who dares wins” instantly springs to mind and is at the heart of his new project.
Although he has previous ties to the region, Sergio hails from the world of art, having spent years in the hustle and bustle of New York City, a far cry from the more genteel pace of Aljezur. When COVID loomed, he stumbled back into a previous life, initially buying Roots without having personally seen the business. Quick to realise that selling “a few fruit and veg” wasn’t going to cut it, and following his vegan lifestyle and Buddhist beliefs, Sergio transformed Roots. With no formal training, he spent endless hours in his own kitchen creating the “goodies” so eagerly consumed today.
The concept blended perfectly with the area’s bohemian vibe and turned out to be just what the eclectic mix of travellers in Aljezur were looking for. My first surprise was seeing much of the seating consisted of cushions on the floor, making me think of my more exotic holidays: I was half expecting to be offered a shisha pipe rather than all the delicacies that followed. By the end, though, my only real concern was how I was going to make it back to my feet after everything I happily consumed.
As for the food itself, I delved into items I hadn’t previously tried, which left me surprised on a number of fronts. Personal favourites included the sweet potato waffles, vegetable quiche and a surprisingly ‘buttery’ vegan cheesecake. As a lover of cheesecakes, I was instantly converted. I was keen to gain a better insight into the man behind the mission. Sergio revealed that he spent hours in his first three years creating all the cakes on offer through “trial and error” in a never-ending quest to achieve perfection. He is quick to recognise the efforts of his staff in taking his eateries to the next level.
When pressed on why he opened AREL, Sergio’s answer was both surprising and simple: “I needed the space.” Now with a fully equipped kitchen, the padaria is able to expand to meet Sergio’s vision and local demand. The menu features a number of excellent meal combinations. In addition to homemade croissants, sourdough bread and an appetising selection of cakes, the team realised there was a hole in the market and started producing bagels. I tried an excellent and novel take on the pastel de nata, an olive bread, and a refreshing vanilla and lemon croissant.
I also loved that Sergio is not afraid to push boundaries at AREL. In a country where a good espresso is the norm, he decided to go against convention by choosing high-quality self-service coffee machines from Spain, manufactured by a company with a remarkable history and decades of expertise in coffee technology. To complement the experience, the vegan milk powders, drinking chocolate, matcha, and turmeric latte blends are carefully sourced from leading producers across the United Kingdom, the Netherlands, and Spain. At the heart of every cup are organic coffee beans proudly roasted by a Portuguese specialty coffee company, bringing together local craftsmanship and exceptional quality. The result is a consistently delicious coffee experience, thoughtfully created from the finest ingredients Europe offers. As a traditionalist, I was surprised, but after trying the quality, I would entreat everyone to give this newest concept a try. Walking away with a smile, I saw free bread being given away at the door. Loath to waste food, Sergio frequently donates to local charities.
Community, innovation, surprises, healthy living? What isn’t there to love about these two treasures? Even as a non-vegan, I am converted and am already anticipating my next slice of cheesecake!
