Pastel de Nata

The real Portuguese pastel de nata. Inspired by a 200-year-old recipe that originated in the Jerónimos Monastery in Lisbon, where monks used leftover egg yolks to create something extraordinary. Back then, egg whites were used to starch clothes — and instead of wasting the yolks, they baked. Today, we’re proud to carry that tradition forward. No variations. No inventions. Just the real ones — flaky, creamy, and baked fresh every day. Enjoy.