About us
Obsessed with bread.
And with what lies beneath.
Origo exists to drive regenerative agriculture forward. We do it with our sourdough bread, our handmade pastries and our coffee.
The story
From Google to the oven
Origo was born in 2018, when François de Halleux left Google after ten years. He wanted to change how food is grown, and he started with bread, a staple that industrialisation had hollowed out. He wanted to return to the origin (Origo, in Latin). A sourdough loaf, made with wheat grown with respect for the land.
The craft
Flour, water, salt and time
Trained in bakeries in France, François started alone in Gràcia with stone-milled flours, sourdough and long fermentations. We still work the same way today: bread with more flavour that's easier to digest, pastries made by hand every day and single-origin coffee.
Today
Three bakeries
We're three bakeries in Barcelona. Our bakehouse also bakes for more than 70 restaurants across the city. Every loaf that leaves the oven buys a little more living soil.Our producers
Josep Mestre · La Selvatana · Ous Empordà · Molins · Viriditas
Come and try it