Diego Haupenthal

Head baker and partner at DoBeco Padaria in Lisbon. Brazilian from Porto Alegre, Diego has been making artisanal breads with natural fermentation since 2012, when he left a career in advertising and began working with flour, water, salt, and yeast. In 2015, he opened a bakery and sandwich joint, but sold the business a few years later, when he decided to move to Portugal. In Lisbon, he quickly became known for his skills with croissants and french viennoiserie. Diego is obsessed with the alchemy and aesthetics of anything that you can put into an oven and turn into something beautiful.