Description: Bread made from rye flour, with salt and baker's yeast. Its inner appearance is dry and porous. It comes in three sizes: small, 10 to 12 cm in diameter and 400 g in weight; medium, with 13 to 15 cm in diameter and 800g in weight; and large, with 16 to 18 cm in diameter and 1200 g in weight.

Description: Bread made from wheat and rye flour, with salt and baker's yeast. Its inner appearance is dry and porous. It is about 40 to 50 cm in diameter and 1 kg in weight.

Description: Domestic kneading bread, made with regional wheat and sweet potatoes. It is preferably a closed bread on the west and north coasts of the island, rounded at Ponta do Sol and elongated in the other rural villages. This bread can be eaten for many days, depending on the family's needs. It is usually a bread that weighs about 1 kg and has 75% wheat flour, 17% sweet potato and 8% fresh bread dough, used as yeast.

Description: Bread made with rye flour, water, yeast and salt. The yeast is handmade and is obtained by leaving the bread dough from one day to the next, in a basin covered with a cloth and in a cool and airy place. Its shape is round or oval and its weight is 3 kg.

Description: Bread consisting of 85% wheat flour and 15% carob flour. It has a circular base and a semi-spherical shape, with a flavor reminiscent of chocolate.

Description: Bread prepared with wheat flour, yeast, salt and enough water to knead. It weighs between 1 and 1,5 kg. It is a forehead bread (more raised at one end, resembling a fold) and has a light brown crust and a whitish crumb.