Pastel de
6LAYERS
of laminated dough
200°C
blistered top
MINUTES
out of the oven
Laminated by hand, baked hot enough to blister the top, and served minutes out of the oven. The shell shatters, the custard is still barely set, and the cinnamon goes on last.
No shortcuts, no cold cases, no compromise. Just the recipe we grew up on.
our story.
We grew up in Portugal with a huge passion for pastéis de nata since our school days at C+S. The first thing we do when we step off the TAP plane is order a coffee and a pastel de nata — before hugging our mães. So we decided to build our own.
Real recipe. Real butter. Blistered at 200°C+. Irresistibly crisp. Heavenly creamy.
Those dark caramelized blisters aren’t a mistake — they’re the whole point. Sugar, heat, and courage, with 0 shortcuts.
6 hand-laminated layers of dough. Shatteringly crisp. Your daily flake count: infinite.
More for you.
what’s your flavour?
Canela
Clássica
Porto
Don’t take our word for it
Melhor que na Baixa. I said what I said. — Rita, Newark
the perfect pairing.
One pastel de nata + one short, strong espresso = the way we’ve done it since our moms taught us. Dust with cinnamon, sip, repeat.