**Online orders will ONLY ship out via USPS Priority Mail on Mondays and Tuesdays to ensure they arrive before the weekend.
In the early 1800’s at the Jerónimos Monastery in Lisbon, Catholic monks used large quantities of egg-whites for starching, leaving behind the yolks used for cakes and pastries resulting in the delicious Pastel.
In 1834 the monastery closed but the recipe was sold to the sugar refinery just across the street. By 1837 the sugar refinery owners opened the now iconic Lisbon bakery, Fábrica de Pastéis de Belém, making this sweet mouthful available to the public. The descendants of the sugar refinery still own the business to this day!
Here in New York City, many may be familiar with the Chinese Egg Tart – What they may not know is that in the early 1900’s, the Portuguese took the Pastel to Macau, from where it traveled to Hong Kong, resulting in their own version called the Egg Tart.
So, if you think you know tarts, I invite you to indulge in the tantalizing, delectable Pastel – Warm right out of the oven, sprinkled with cinnamon and powdered sugar and coupled with an espresso for the idyllic Portuguese snack!
The objective is to provide the best possible experience when enjoying this amazing product, therefore it's important to place the Pastel in the FREEZER, until you're ready to warm them up in the OVEN. 15 minutes at 450 degrees! NO Microwaves and NO storing in the refrigerator. Keeping them in the freezer will help preserve their crunch! It's 50% of the experience!
Wholesale pricing is also available in the NORTHEAST US. Please contact us for more information: