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There are recipes that aren’t lost over time and have been maintained the same for 500 years. The History of the Conventual Pastry started 500 years ago in the Portuguese Convents.


Casa dos Ovos Moles em Lisboa is a patroness of the Portuguese Conventual Pastry.

We share a tradition with   5 centuries of History.

From north to south of Portugal, wherever there was a convent, there is a recipe to taste.

The recipes you’ll be able to taste in our store, arrive daily from the places and the people that inherited these recipes, its art and its cooking secrets.


We want to bring to everyone’s taste the best of the Conventual Pastry: Ovos Moles de Aveiro, Celeste, Encharcada, Pão de Ló, Pastel de Santa Clara, Pudim Abade de Priscos, Sericaia, Trouxa de Ovos, dozen of recipes, all centuries-old that are still made everyday with the same accuracy that they were made by the Franciscan and Carmelite nuns until de 19th century.

From Amarante, Alcobaça, Aveiro, Braga, Caldas da Rainha, Coimbra, Évora, Guimarães, Lagos, Ovar, Portalegre, Santarém, Tentúgal, Vila Real, from north to south of Portugal there is an History to savour.

Welcome to our wonderful heritage.


What to do

with the

chicken eggs? 

The chicken eggs were brought to the convents to pay for the land grants. The egg whites were used to iron press the religious clothing and what to do with the yolks?
The nuns, with their cooking gifts, started to mix sugar with the egg, it preseves the yolks, and joined local ingredients, such as figs, almonds, sweet potatoes, nuts, oranges, pumpkiins, and created divine specialties that enchanted Kings, inspired poets and earned their fame and a place in the Portuguese History and life.
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