Conventual Pastry - Centuries old Portuguese Tradition. Recipes that bring time. And to savor slowly.

In the book

"The Maias",

Eça de Queiroz did not resist

to the temptation to put Damaso Salcede to ask:

"... six small barrels of soft Aveiro (...) a sweet very chic ... a delight, even known abroad."

RICH CAKES OR POOR CAKES?

There is a moment for each! In the convents
the cakes where thus distinguished.

In the days meat was allowed, the rich cakes ruled and without,

recrimination!

 

Pudim Abade de Priscos

mini

 

Amarantinos

Fidalgo mini

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Fidalgo mini

Fidalgo mini

Pão de Ló de Ovar

RICH CAKES

Amarantinos

Barquinhos de Ovos Moles de Aveiro

Beijinhos

Castanha de Ovos

Celeste mini

Dom Rodrigo

Hóstia Conventual

Ovos Moles de Aveiro

em hóstia e à colher

Fidalgo mini

Maminha de Freira

Pão de Ló de Amarante

Pão de Ló das Carmelitas

Pão de Ló de Ovar

Queijinho do Céu mini

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Papo d'Anjo de Amarante

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Acording

to a legend

 

in the Monastery of Alcobaça, there was on a wall

an opening two meters high and 32 cm wide,

which was designed to control the monks' weight.
Once a month, the monks had to go through
this opening, which was only possible by putting it aside.
If, because of the excess weight, the monks could not pass through the opening, they were obliged to diet.

 

RICH CAKES

Pão de Rala de Évora

Papo d'Anjo de Amarante 

Papo d'Anjo em calda de laranja
Pastel Santa Clara de Portalegre
Pastel Meia Lua de Tentugal
Pastel de Tentugal
Pingo de Tocha
Pudim Abade de Priscos mini

Queijinho de Alcobaça

 

RICH CAKES

Queijinho do Céu mini

Queijinho de Figo
Queijada de Évora
Queijada do Céu
Queijada de Noz
Queijada de Tentugal

Rebuçados de Portalegre
São Gonçalo
Tocha do Monge
Torta de Laranja
Trouxa de Ovos

Dom Rodrigo

Rebuçados

de Portalegre

Pudim Abade de Priscos

The Abbot

of Priscos

 

was considered one of the greatest cooks

of the nineteenth century. He was known

by the elders in Priscos as the old priest, who served Priscos, for 47 years.

 

He was also known by great gifts, whether to iron clothes, to sew, to embroider,

better than any nun.

 

RICH CAKES

Celeste

Encharcada

Fartes

Fidalgo

Lampreia

Mel e Noz

Morgado de Amêndoa

Morgado de Figo

Pão de Rala
Pudim Abade de Priscos

Queijinho Dourado

Queijinho do Céu

Sericaia
Toucinho do Céu

Celeste

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Toucinho do Céu

In the XVIII 

and XIX  centuries,

Portugal was the main producer of eggs
of the world. Much of the clearing was exported and used as a purifier in the production of white wine, or in order to 

 iron the elegant suits of the richest men

in the main cities of the Western world.

 

RICH CAKES OR POOR CAKES?

There is a moment for each! In the convents the cakes where thus distinguished.

The biscuits were the poor cakes,

should be eaten in the days

of liturgical abstinence. And that abstinence!

Mel e Noz

 

Pão de Rala

Súplicas

Raivas

Broas de

Ovos Moles

Torta de Laranja

Morgado de Figo

Mel e Noz

Ovos Moles de Aveiro

Pudim Abade de Priscos

Broas de Fruta

Fatias de Noz

Broas de Mel

Bolachas de Manteiga

 

DIVINE ICE CREAMS

They are from Heaven, it would be sin not to taste.

Faithful to our mission to put in the mouths of the world the best of Conventual Portuguese Pastry and because there are recipes that deserve to be frozen, we created a new category of ice cream -  the Conventual Flavors, that we call "Divine Ice Creams"

The Ice Creams are made with the pastry, We give to prove 5 recipes, but because our Conventual Pastry is inexhaustible we will not stop here. 

Fidalguinhos

Areias

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Calçada do Sacramento, 25

Lisbon, Portugal

Monday to Saturday - 11.30/19.30H

Sunday - 14.00/20.00H