I visited a windmill and bakery in the small town of Silveira, which is about 75 km northwest of Lisbon. Sérgio is the windmill operator (moleiro in Portuguese). This windmill grinds wheat, corn, or oats into the flour that is used for baking bread in the adjacent bakery. Sérgio puts the flour into a large strong sack, measures it on a wooden scale, then carries it into the bakery, where ladies put it to good use. Dough is kneaded by hand, then put into a wood-burning brick oven. This is a family operation, and everyone is clearing enjoying themselves throughout the entire process. They specialize in pão integral (whole grain bread), and pão com choriço (bread with chorizo). Customers line up to get their hot bread right out of the oven! I bought a loaf of pão integral and that’s all Rachael & I had for dinner that evening. It was fantastic – hearty and delicious!! You can see more photos on my blog here: http://stevecookphotography.com/silveira-portugal/.