The History of Pastel de Nata: A Portuguese Tradition

Monastic origins: born in Belém

Created in the kitchens of the Jerónimos Monastery in Belém, the pastel de nata is far more than a pastry — it's a piece of heritage. In the 19th century, monks used egg whites to starch their religious habits, leaving the yolks to become the silky custard that today gives all of Portugal its sweet reputation.

1837: the birth of the Fábrica dos Pastéis de Belém

After Portugal's liberal revolution in 1820 and the closure of the monasteries in 1834, the monks found themselves without income. They sold their secret recipe to a local merchant, Domingos Rafael Alves, who founded the legendary Fábrica dos Pastéis de Belém in 1837 — still open in Lisbon today. The original recipe remains a closely guarded secret, passed on to only a handful of people.

The pastel de nata conquers the world

Carried by the Portuguese diaspora, the pastel de nata travelled from Lisbon to Paris, London and now Brussels. Its popularity keeps growing, regularly earning a place among the world's best pastries according to international food guides.

Frequently asked questions about pastel de nata

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

What's the difference between pastel de nata and pastel de Belém?
"Pastel de Belém" refers to the version made using 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.