Pastel de nata—Portugal’s iconic custard tart—originated in the early 1800s at Lisbon’s Jerónimos Monastery in Belém. Monks created the recipe using rich egg yolks combined with sugar and cream, baked inside delicate layers of flaky, laminated pastry. When monasteries were closed in the 1820s, the recipe was sold to a nearby sugar refinery.
In 1837, its owners opened the Fábrica de Pastéis de Belém, where the original formula remains a closely guarded secret. Baked at high heat until lightly blistered, the tart’s crisp shell and silky custard became a staple of Lisbon café culture. From there, the pastel de nata spread from Portugal to bakeries around the world.
Before sunrise, our bakers hand-shape loaves and let them rise for natural, deep flavor.We bake in small batches all day with simple, preservative-free ingredients, so every loaf is warm, fragrant, and perfectly crusty.
Before sunrise, our bakers hand-shape loaves and let them rise for natural, deep flavor.We bake in small batches all day with simple, preservative-free ingredients, so every loaf is warm, fragrant, and perfectly crusty.
