With a passion for sourdough bread and the dream of opening his own bakery, Diego Samaniego founded Oveja Negra (Black Sheep) in 2018, initially selling bread and biscuits from his home. Since then, the dream has become reality, and continued to grow steadily, with the first shop opening to the public in 2020.
“We are all about innovating, being creative, brave, and doing things our own way,” says Alison Froude, Oveja Negra’s brand manager and product developer. “The name Oveja Negra came from Diego feeling like the black sheep of his family, but then it has also become the philosophy behind our brand. We do things our way.”
The bakery is known not only for its unique and delicious sourdough bread and pastries, but also for its homemade food and savoury delights.
“Authentic, natural, nutritious”
Oveja Negra remains true to its essence as a 100% artisanal neighbourhood bakery, in all of its three locations in Asunción. The bakery focuses on being authentic, natural, and nutritious. Famous for its breads and pastries, the bakery does not use additives or preservatives, and respects fermentation times, ensuring quality, health, and flavour.
“Our bread is also very popular with people who avoid animal products and dairy, or those with gluten sensitivities. As the fermentation of our sourdough makes it easier to digest,” says Alison. “Our chocolate chip biscuits and brownies are also suitable for vegans, as they do not contain any eggs or dairy.”
An atmosphere true to itself
Although Oveja Negra initially offered a takeaway menu, its three locations now give customers the chance to enjoy the delicious offerings on-site. The environment is described as “a warm, laid-back, friendly atmosphere, decorated with pieces by local artists and artisans.”
Visitors can delight not only in the incredible food and local bakery feel, but also in the kindness and high spirits of the staff.
“For Diego, the best part of running Oveja Negra is working alongside people who share the same passion for creating something great and unique, and who are able to maintain a positive outlook and sense of humour,” Alison comments.
Seasonal products for special times
Croissants are a firm favourite among customers due to their exceptional flavour. Throughout the year, different varieties are introduced. During strawberry season (mainly June and July), the bakery offers a strawberry croissant that often sells out hours before closing time.
In the final three months of the year, the famous vitel toné season begins, the most popular time for the bakery. During this festive period, Oveja Negra offers Christmas items such as panettone and the vitel toné sandwich, one of its most iconic products. Vitel toné is an Italian dish that has become a Christmas tradition in Paraguay.
“We enjoy making seasonal products,” Alison continues. “It keeps things interesting, and gives people something to look forward to during those special times of year.”
A must-visit!
New projects are becoming a reality at Oveja Negra, including smash burgers, new pizzas, and doughnuts. The goal is always to innovate, while maintaining the high quality of the menu.
With products that may not be found anywhere else, along with a welcoming atmosphere and friendly service, Oveja Negra invites everyone to fall in love with its remarkable food.
VIP Card benefits
As a VIP Member of The Asunción Times, you get a 10% discount at Oveja Negra, just by showing your VIP Member card – one of many VIP Member Benefits! The bakery has three branches in Asunción and accepts both cash and card payments.
Oveja Negra opening hours and locations
📍 Carmelitas
Monday to Saturday: 7:00 to 20:00
📍 Las Mercedes
Monday to Saturday: 7:00 to 20:00
📍 Recoleta
Monday to Saturday: 7:00 to 20:00
For more information check Oveja Negra on Instagram.
