Chez Roberta

Chez Roberta's own site traces its baker's path from a home kitchen watching her mother cook, through a stretch working as a flight attendant that exposed her to fine dining, to formal gastronomy study and a specialization in artisanal sourdough. That trajectory — hospitality before baking, not the reverse — shapes how the bakery describes its own standard: "cuidado, dedicação e respeito aos processos artesanais," care, dedication, and respect for artisanal process, applied to natural fermentation worked in small manual batches with selected ingredients.

The bench splits between two lines: sourdough breads built on natural fermentation, and French viennoiserie — croissant, pain au chocolat — alongside artisanal pastries and cakes. Seasonally the bakery adds panettone and colomba, the Italian-Brazilian holiday breads that are a fixture of São Paulo's December baking calendar. The shop itself is small, a single storefront on Avenida Ipanema in the Veleiros neighborhood, consistent with its self-description as a "petite boulangerie."

That focus on natural fermentation has been judged directly against peers: Chez Roberta placed 3rd for Best Natural Fermentation Bread at the 2024 Prêmio Padocaria, then 1st in the same category in 2025, plus a 3rd-place finish for pastries in 2025. It has also been named among São Paulo's top bakeries in the city's South Zone and was featured on the television program Decora. For a category as crowded with "artisanal" branding as São Paulo's bakery scene, the repeat placement in a bread-specific competition category is the concrete marker distinguishing Chez Roberta's fermentation work from generic positioning.