Local Bakery Thrives in Curitiba on Quality

Curitiba bakery becomes a reference with natural fermentation, local producer curation, and quality focus. Located on Prudente de Moraes, it plans innovations for 2026.

Unexpected Start Amid Pandemic

Local Pães e Cafés launched in 2020 inside a Curitiba hostel. The pandemic forced closure, leading to a 40 m² space. There, the team perfected recipes and built a loyal community.

Now settled at Alameda Prudente de Moraes, 1106, in the city center, it blends welcoming vibes with attentive service. It excels by doing less but mastering every detail.

Our story starts in a hostel in 2020. When it closed during the pandemic, we moved to a 40 m² spot where Local found its identity and community. We grew steadily with purpose.

Says baker Mateus Campos, partner with Matheus Krauze and Conrado Weber.

Rigorous Local Ingredient Selection

The bakery favors organic, local, non-GMO inputs. It nurtures ties with family farmers, egg and dairy farms, artisanal mills, and independent roasters.

Moreover, it supports suppliers through feedback and testing. This ensures consistent flavor, texture, and identity in daily natural fermentation breads.

We use mostly organic, local, traceable ingredients. Quality starts in the soil and the hands that produce it.

Notes Mateus Campos. This network bolsters producers and elevates products.

2026 Plans and Hours

For 2026, Local will expand its signature line with new breads and sweets. It eyes gastronomic events and team training. The goal: become Curitiba’s cultural food hub.

Open Wednesday to Saturday, 9am to 6pm, and Sundays, 9am to 4pm. Check Instagram: @local.paesecafes for more.