The History of Pastel de Nata: A Portuguese Tradition

Monastic Origins: Born in Belém

Born in the kitchens of the Mosteiro dos Jerónimos in Belém, the pastel de nata is far more than a pastry — it is a piece of heritage. In the 19th century, monks used egg whites to starch their religious garments, and the leftover yolks were transformed into the silky custard that has since become synonymous with Portugal itself.

1837: The Birth of the Fábrica dos Pastéis de Belém

After the liberal revolution of 1820 and the dissolution of Portuguese monasteries in 1834, the monks found themselves without income. They sold their secret recipe to a local merchant, Domingos Rafael Alves, who in 1837 founded the legendary Fábrica dos Pastéis de Belém, still in operation today in Lisbon. The original recipe remains jealously guarded there, passed on to only a select few initiates.

The Pastel de Nata Conquers the World

Carried by the Portuguese diaspora, the pastel de nata has left Lisbon to conquer Paris, London, and now Brussels. Its popularity continues to grow: it is regularly cited among the world's best pastries by international culinary guides.

A Jealously Guarded Manufacturing Secret

Since 1837, the exact recipe of the Fábrica dos Pastéis de Belém has never been made public. Only a handful of master pastry chefs, known as the "masters of the secret," know the precise proportions and the exact folding technique. They work in a room separated from the rest of the workshop, hidden from view — a practice that continues to this day in Belém. It is this scarcity of genuine expertise that explains why so few pastry shops in the world manage to faithfully reproduce the distinctive contrast between a crackling puff pastry shell and a creamy custard that is lightly caramelised on the surface.

A Tradition That Travels with the Portuguese Diaspora

Throughout the 20th century, Portuguese emigration carried the pastel de nata far beyond the country's borders — to France, Belgium, Luxembourg, wherever Portuguese communities settled. In Brussels, this Portuguese presence is particularly strong in neighbourhoods like Etterbeek, where artisanal Portuguese pastry has become part of daily life, passed down from generation to generation, shop after shop.

Frequently Asked Questions About the Pastel de Nata

Where does the pastel de nata come from?
It was born in the 19th century in the Jerónimos Monastery, in Belém, a district of Lisbon.

What is the difference between pastel de nata and pastel de Belém?
"Pastel de Belém" refers to the version made according to the original secret recipe of the Fábrica dos Pastéis de Belém in Lisbon. "Pastel de nata" is the generic name used everywhere else, including at Wooly.

The Pastel de Nata at Wooly, Today

At Wooly, we carry on this tradition with house-made puff pastry worked with butter and a custard from fresh egg yolks and whole milk, baked at high temperature to achieve the caramelised surface that is the signature of a true pastel de nata. Like at the Fábrica dos Pastéis de Belém, each batch comes out of the oven in the morning, ready to be enjoyed warm.

Is it eaten hot or cold?
Traditionally warm, straight from the oven, with a touch of cinnamon or icing sugar — that is how it is served at Wooly every morning.

Fancy an authentic pastel de nata in Brussels? Discover our shops in Brussels to taste one fresh every day.