Author: Marta Ferreirinha

Global moves: 10 lessons in internationalisation learned on the ground

Mabílio de Albuquerque CEO Nata Pura BY Foods pastéis de nata lessons in internationalisation

Over the past few months, our CEO, Mabilio de Albuquerque, has been sharing daily insights on LinkedIn about internationalization; the result of years of experience taking a Portuguese brand to more than 37 countries.
In this article, we consolidate the 10 key lessons in internationalisation from these reflections, highlighting what it truly takes to transform a local product into a global success.

1. Mindset comes first

Before logistics, regulations, or contracts, entrepreneurs need to prepare their mindset. Going global means embracing uncertainty, adapting faster than competitors, and turning risk into opportunity. Without this mental shift, no export plan survives its first challenge.

2. Fear is the first invisible barrier

Regulations can be addressed with experts, but the fear of failure can paralyze a business before it even starts. The courage to take the first step, even without all the answers, often separates the companies that stay local from the ones that go global.

3. Research is more than a plane ticket

Knowing a market doesn’t come from a flight. It requires deep study: consumer habits, cultural codes, distribution channels, and pricing psychology. You don’t “discover” a market – you study it into clarity.

4. Authenticity sells – but it must be accessible

Products with strong local identity, like the pastel de nata, can conquer the world. The key is balancing authenticity and accessibility: keeping the essence while making it understandable and appealing to someone with no cultural references.

5. Internationalisation is less glamour and more resilience

Business trips may sound exciting, but reality is long hours, complex paperwork, and inevitable mistakes. The reward is not the romance of the idea, but the resilience gained along the way.

6. Regulations are not obstacles, they’re maps

Food safety, labelling, or taxation rules may feel like a maze. In fact, they are the map guiding your market entry. Entrepreneurs who prepare and work with experts turn bureaucracy into a competitive advantage.

7. Culture matters as much as product

Negotiating in Tokyo is not the same as in Lisbon. Understanding cultural codes, business pace, and local expectations is what ensures a product not only arrives but also stays in a market.

8. Price speaks a different language in every country

Pricing is more than math; it’s positioning. What feels premium in one market may seem affordable in another. Setting international prices requires cultural sensitivity, competitor benchmarks, and strategic vision.

9. Digital is often the first door to new markets

Today, the first international sale often happens online. Social media, e-commerce, and global platforms are the new entry point. Having a digital strategy tailored to local behaviours can open markets before the first shipment leaves the factory.

10. Resilience is the currency that never devalues

Capital funds internationalisation, but resilience sustains it. Every setback (delays, rejections, failed launches) becomes growth only if the entrepreneur can rise again. In the end, going global is more than business: it’s a school of life.

Mabilio’s reflections on LinkedIn show that internationalisation is not a straight line. It is a journey of courage, research, adaptation, and resilience. For any company dreaming of going global, these lessons are practical reminders that growth abroad requires more than product; it requires vision, culture, and humanity.

Frozen but always fresh: the science behind the cold chain

BY Foods cadeia de frio pastéis de nata cold chain Portuguese custard tart

Quality starts with temperature

Many people wonder how a frozen custard tart can taste just like the ones freshly baked in a traditional Portuguese pastry shop.
The answer lies in the cold chain – a carefully controlled process that preserves every tart from production to the moment it is baked and served.

What is the cold chain?

The cold chain is a set of storage, transport, and handling practices at controlled temperatures, designed to preserve sensitive foods.
For frozen pastries, this system ensures:

Crispy puff pastry texture;
Smooth cream without ice crystals;
Food safety across all international markets.

Blast freezing: the secret to extended freshness

Unlike home freezing, blast freezing quickly reduces the tarts’ temperature to around -40 °C.
This rapid process forms microscopic ice crystals that do not damage the structure of the pastry or the custard.

The result: when baked, the product is just like fresh, with the same crunch, creaminess, and aroma.

Safe storage: keeping -18 °C at all times

After blast freezing, products are stored and transported at -18 °C or lower.
Any fluctuation can compromise quality. That’s why BY Foods follows strict monitoring protocols, including:

Certified cold-storage chambers;
Transport in refrigerated containers and trucks;
Continuous temperature tracking, ensuring compliance with international standards.

Global logistics: how custard tarts travel worldwide

Exporting to more than 37 countries requires precise logistics.
The cold chain supports the journey from Portugal to markets as far as Japan, the US, or the Middle East.

Sea or air freight in refrigerated containers;
Local warehouses keeping frozen stock;
Distribution to retail and HoReCa, without ever breaking the cold cycle.

This ensures that customers in Tokyo or London enjoy the exact same product as in Lisbon.

The consumer’s role: best practices at home

The cold chain doesn’t stop at the point of sale. At home, it’s important to follow simple steps:

Always store at -18 °C;
Do not refreeze once defrosted;
Bake directly from frozen for best results.

These practices ensure the custard tart retains all its flavor and quality.

Why it matters

Food safety: minimizing any risk of contamination.
Sustainability: reducing waste by extending shelf life.
Authenticity: bringing the true Portuguese flavor anywhere in the world.

The cold chain is more than just a technical requirement – it’s what makes a frozen custard tart always taste fresh.
Thanks to advanced blast freezing and a reliable global logistics network, every tart is perfect from oven to plate, wherever you are in the world.

The science of flavour: why pastéis de nata taste so good

Few pastries in the world can rival the pastel de nata, Portugal’s iconic custard tart. Golden, crispy, and creamy all at once, it’s a treat that seems simple but hides complex layers of flavour and science. If you’ve ever wondered what makes the pastéis de nata taste so irresistible, the answer lies in food chemistry and sensory science.

1. The magic of caramelisation

The dark spots on top of a pastel de nata come from baking at extremely high temperatures. This causes caramelisation, where sugars break down and create hundreds of new flavour compounds. The result? Notes of toffee, nuttiness, and a slightly bitter edge that balances the sweetness.

2. Contrast in textures

Humans are hardwired to enjoy contrast – and the pastel de nata delivers exactly that. The crispy, flaky pastry shatters with each bite, while the smooth custard melts on the tongue. This duality of crunch and cream keeps every mouthful exciting.

3. The role of fat and creaminess

The custard’s richness comes from egg yolks and cream, which coat the palate and prolong flavour. This creamy texture triggers a feeling of indulgence and satisfaction – one reason why just one tart never feels like enough.

4. Warmth enhances aroma

Pastéis de nata are best enjoyed warm. Heat intensifies aromas, releasing volatile compounds that make the pastry smell irresistible. That inviting scent you notice when they leave the oven is part of the experience.

5. The sweet-bitter balance

Sweetness from the custard meets slight bitterness from the caramelised top, while the buttery pastry adds savoury depth. This balance of flavours keeps the tart from being overwhelmingly sweet and makes it universally appealing.

6. A sensory ritual

Eating a pastel de nata isn’t just about taste – it’s sight, smell, sound, and touch. The golden colour signals quality, the crackling pastry is audible when you bite, the smell of cinnamon and coffee lingers, and the creamy custard is soft to the touch. Together, they create a multisensory experience. For more on its journey across cultures, discover our article on global flavours and local twists.

Next time you enjoy a pastel de nata, remember: it’s not only tradition and craft – it’s also science at its most delicious, and that’s exactly what makes the pastéis de nata taste unforgettable around the world.

15 secrets behind the Portuguese custard tart

The pastel de nata, known internationally as the Portuguese custard tart, is one of the world’s most beloved pastries. Crispy, creamy, and caramelized, it’s more than just dessert: it’s history, craft, and culture in a single bite. Here are 15 secrets that reveal why this pastry has conquered Portugal and the world.

1. Born in a Monastery

The pastel de nata, also known as the Portuguese custard tart, was first baked in the 18th century by monks at the Jerónimos Monastery in Lisbon. With sugar arriving from Brazil and a plentiful supply of egg yolks on hand, they created a pastry that would soon become iconic.

2. Egg whites sparked their invention

Why so many yolks? Monks used egg whites to starch their clothes and preserve wine. Left with surplus yolks, they needed creative ways to use them – and custard was the delicious solution.

3. A lot of layers of pastry

A true Portuguese custard tart it’s a masterpiece of technique. The dough is rolled, folded, and layered until it reaches more than 200 ultra-thin layers that bake into the famous crisp shell.

4. The caramelized top isn’t a mistake

Those dark, slightly burnt spots on top are not flaws. They’re created by baking at extremely high heat, which caramelizes the sugar in the custard. It’s this bittersweet contrast that makes a nata unique.

5. Best friends with coffee

Ask any Portuguese person, and they’ll tell you: a pastel de nata isn’t complete without a “bica” – Lisbon’s word for espresso. The creamy sweetness pairs perfectly with the strong, bitter coffee. Want to take it further? Discover more incredible pairings in our article on the best drinks to complement pastéis de nata

6. Cinnamon or sugar – or both

In Portugal, it’s common to sprinkle cinnamon or powdered sugar on top. Some purists prefer none, others can’t resist both. It’s a ritual that makes the experience personal.

7. Best enjoyed warm

Fresh from the oven, the custard is silky and the pastry shatters at first bite. Even when frozen and reheated, the pastel de nata regains that irresistible warmth that feels homemade.

8. A national icon

Alongside codfish and port wine, the pastel de nata is a symbol of Portugal itself. Tourists line up at bakeries in Lisbon, and locals proudly claim it as the country’s most famous pastry.

9. The Belém secret

“Pastéis de Belém,” sold in Lisbon since 1837, are still made with the original monastic recipe. Only a handful of people know the formula, and it’s guarded in a locked room inside the bakery.

10. Reinvented across cultures

The Portuguese custard tart inspired Hong Kong egg tarts, Macau’s pastel de nata, and even matcha or chocolate versions in Japan. Each twist reflects local taste while keeping the soul of the original.

11. Millions sold daily

It’s hard to believe, but millions of pastéis de nata are eaten every day worldwide. From coffee shops in Paris to convenience stores in Tokyo, the Portuguese custard tart has truly gone global.

12. Freezing technology changed everything

Blast-freezing locks in freshness, allowing pastéis de nata to be shipped across oceans without losing quality. This innovation turned a local pastry into a reliable global product.

13. The perfect ratio

Chefs and food critics agree: the ideal Portuguese custard tart has two-thirds custard filling and one-third pastry. That balance is key to achieving creamy richness inside a crisp shell.

14. A pastry that wins awards

Pastéis de nata regularly win international awards for taste and innovation. From Monde Selection to local “best pastry” contests, judges confirm what fans already know: it’s irresistible.

15. More than a Portuguese custard tart – a cultural experience

Eating a pastel de nata isn’t just about food. It’s about tradition, history, and sharing a piece of Portugal. Every bite carries centuries of culture and a taste of home, no matter where in the world you are.

Whether you call it a Portuguese custard tart, an egg tart, or simply nata, this pastry continues to inspire, adapt, and connect people worldwide. One bite is never just dessert – it’s a story baked into golden layers.

Creative ways to serve frozen custard tarts in summer menus

Pretty girl eating a pastel de nata Nata Pura

Make the most of summer menus with a versatile, premium dessert

Summer brings lighter meals, seasonal menus, and a constant demand for creative, feel-good food. But that doesn’t mean you need to reinvent your dessert offer from scratch. Sometimes, all it takes is a twist on a classic.

Frozen custard tarts – like the iconic Portuguese custard tart – offer the perfect balance of tradition, convenience, and versatility. Whether you’re a hotel, coffee shop, or catering business, here are fresh ideas to make this product shine all summer long.

1. Brunch boards & boutique breakfasts

Brunch is one of the most photographed and shared meals of the day, and adding a pastel de nata to the table makes the moment even more memorable.

Serve mini frozen custard tarts with seasonal fruit and Greek yogurt as part of a breakfast platter.
Add them to a Portuguese-inspired brunch board, alongside cheeses, jams, crusty bread, and coffee.
Pair with iced coffee, kombucha, or sparkling water for a light, modern twist.

Tip: Opt for bite-size tarts for easy plating and better cost control.

2. Reinvented summer desserts

Tarts are a natural canvas for creativity. Elevate your frozen custard tart with seasonal toppings or unexpected combinations.

Top with fresh berries or a spoonful of passion fruit pulp for a vibrant look.
Serve à la mode: warm custard tart + vanilla gelato = instant summer hit.
Get gourmet: deconstruct the tart with pastry shards, custard quenelle, and crumble for a plated dessert.

Tip: Pair with sparkling rosé or cold-brew coffee to balance sweetness.

3. For events, catering and outdoor service

If you’re managing events, pop-ups, food trucks, or even rooftop bars, the frozen custard tart offers flexibility and wow-factor without requiring a full kitchen.

Tart skewers with strawberries, mint, and a drizzle of chocolate.
Tarts in a cup: crumble base + baked custard tart + whipped cream – perfect for standing events.
Customise with local flavours: matcha, yuzu, cardamom, salted caramel.

Tip: Frozen pastries mean zero prep stress – bake, top, and serve.

Why frozen works for business

Nata Pura’s frozen Portuguese tarts are crafted with quality ingredients and deep respect for tradition, but designed for modern kitchens.

You get:

Consistent results every time;
Less waste, better stock control;
Short bake times and no prep needed;
A product that adapts to your creativity and seasonality.

Whether you run a boutique hotel or a busy coffee shop chain, like Starbucks, frozen custard tarts offer a simple way to elevate your dessert experience.

Summer is the perfect time to explore new ways of serving old favourites. With a high-quality frozen custard tart, you’re not just offering dessert – you’re offering a moment your customers will remember (and maybe even post about).

Want to bring these ideas to life?

We work with professionals in 35+ countries, providing frozen tarts that are ready to bake, serve, and impress.

Let’s build your summer menu together.
Contact us today

Pastel de nata: a must-try travel experience from Portuguese bakery tradition

Why food tourism is embracing the Portuguese custard tart

Summer is the season of travel, discovery, and unforgettable tastes. And when it comes to authentic culinary experiences, the pastel de nata – also known as the Portuguese custard tart or eggtart – is rising as one of the most iconic travel bites in the world. Originating from the heart of Portuguese bakery tradition, this small tart is now found far beyond Portugal’s borders, turning heads and winning hearts.

The pastel de nata: more than just a pastry

Originally created by monks over 300 years ago, the pastel de nata has become a symbol of Portuguese culture. With its flaky crust and creamy egg custard filling, it’s not just a dessert – it’s a taste of history.

Whether served warm with a sprinkle of cinnamon or enjoyed as a quick bite on the go, the Portuguese custard tart is a memorable part of the travel experience for tourists visiting Portugal or Portuguese-style bakeries around the world.

A global journey: where tourists are tasting Nata Pura

In Portugal: Sintra’s Nata Pura kiosk

Located in one of the country’s most visited towns, our branded Nata Pura kiosk in Sintra welcomes thousands of tourists every month – offering them the chance to try a freshly baked pastel de nata while soaking in the heritage of Portuguese baking.

In Japan: Expo 2025 Osaka

At the Portugal Pavilion in Expo 2025 Osaka, the Nata Pura Portuguese eggtart is served daily to visitors from all over the globe. The long lines speak for themselves: people are eager to discover this little piece of Portugal.

Worldwide: hotels, airports & coffee shops

From luxury hotels to international airports, the pastel de nata is becoming a go-to offering in foodservice. Tourists and locals alike are discovering the taste of Portuguese bakery excellence in every bite – wherever they are.

Food tourism meets frozen innovation

With the growing demand for authentic, high-quality local foods, frozen pastries like Nata Pura allow businesses to serve the real taste of Portuguese custard tarts – anytime, anywhere. Our products maintain texture, flavour and authenticity while being convenient for chefs, coffee shops and foodservice operators.

This innovation makes the eggtart accessible on a global scale, helping travellers experience the tradition without compromise.

Why it matters for hotels, coffee shops and retailers

Adding the pastel de nata to your menu or display isn’t just adding another product – it’s adding a story. It becomes a conversation starter, a cultural touchpoint, and an unforgettable bite that creates emotional connection with your guests.

For businesses targeting tourists, a high-quality Portuguese custard tart offers a way to: enhance local authenticity; offer an Instagram-worthy moment; drive repeat purchases through emotional experience.

In a world where travellers crave real stories and authentic tastes, the pastel de nata delivers both. It’s a passport to Portuguese culture in a single bite – whether discovered in Lisbon, Porto, Tokyo, London or Dubai.

Ready to turn a Portuguese classic into your next best-seller?

Whether you’re running a hotel, a coffee shop, or a retail space, Nata Pura gives you everything you need to offer an unforgettable experience – from iconic taste to reliable service.

Let’s talk and explore how we can bring the pastel de nata to your customers, wherever they are.

Get in touch now!

From Monastery to market: how sustainable frozen pastry is shaping the future of food

Pastéis de nata Nata Pura at the best supermarket in the world, sustainable frozen pastry producted BY Foods

In a world where sustainability is no longer optional, even traditional desserts must adapt. The pastel de nata, a Portuguese pastry born in monasteries centuries ago, is now travelling the world – frozen, safe, and sustainable.

At BY Foods, we believe that frozen pastry can be both delicious and responsible. Here’s how we’re helping shape the future of food with every box of nata we deliver.

Tradition meets innovation in frozen pastry

Our story begins with a classic: the pastel de nata, made according to the original monastic recipe. But behind each custard tart we export is a modern production model designed for efficiency, quality, and sustainability.

From carefully sourced ingredients to waste reduction and clean energy initiatives, we ensure every step adds value – not burden – to the planet.

Ultra-freezing for a 18-month shelf life

The secret behind our global reach is our freezing technology. Using blast freezing, we lock in freshness, flavour, and texture – without preservatives.

With an 18-month shelf life, our frozen pastéis de nata are ideal for international distribution. They allow better inventory control, reduce food waste, and enable businesses to serve premium pastry on demand.

FSC certified packaging for frozen foods

Packaging is critical in frozen food logistics, but it doesn’t have to come at the environment’s expense. We use FSC-certified cardboard and continue to develop alternative materials to reduce our packaging footprint further.

Our goal: protect the product throughout the cold chain while supporting a more sustainable food packaging system.

Cold chain logistics for global distribution

BY Foods currently exports to over 37 countries, from Europe to Asia and the Middle East. Ensuring quality across that distance requires a tightly managed cold chain.

By optimising shipping routes, consolidating deliveries, and maintaining a frozen supply chain from origin to shelf, we minimise waste and carbon impact while guaranteeing food safety and consistency.

Why sustainable frozen pastry is the future

Frozen pastry isn’t just about convenience – it’s about ensuring quality and reducing waste on a global scale. At BY Foods, we’re leading the way by combining traditional recipes with sustainable practices, long shelf life, and responsible logistics.

By combining a 18-month shelf life, certified packaging, and cold chain logistics, we’re setting new standards for sustainable frozen pastry production and distribution.

Whether you’re a distributor, retailer or foodservice professional, we offer more than a product – we offer a solution ready for global scale.

From Portugal to the world, one sustainable pastel de nata at a time.

Want to bring sustainable pastry to your market?

Let’s talk! Contact our team or explore our range to discover how we can grow together.

Pastel de nata around the world: global flavours, local twists

eating a pastel de nata, maked wirh global flavours and drinking a japan tea

How does a small custard tart, born in Portuguese monasteries over three centuries ago, become a global success story? The answer lies in a perfect mix of consistency and adaptability, combined with a bold vision, and a world of pastel de nata global flavours.

At BY Foods, we’re not just exporting pastry – we’re exporting culture. And at the heart of this journey is someone who saw the potential long before the world was ready.

A vision for expansion, rooted in tradition

When Mabílio de Albuquerque founded BY Foods, he followed a simple but powerful belief: that one of Portugal’s most iconic pastries could find a home in markets far beyond its borders. At a time when many still saw frozen pastry as a compromise, he saw it as an opportunity. A way to preserve quality, guarantee consistency, and scale a product that deserved global attention.

With a clear vision and a strong connection to Portuguese culinary heritage, Mabílio set out to combine tradition with innovation. Not by changing the recipe, but by rethinking how it could be produced, transported and enjoyed around the world. Under his leadership, BY Foods grew from a local project into an international operation, with the brand Nata Pura distributed in over 37 countries across Europe, the Middle East, and Asia.

His approach remains a guiding force today: respect the roots, trust the product, and adapt when needed to meet new tastes, cultures, and contexts.

Reinventing a classic: the global journey of a Portuguese icon

The traditional pastel de nata is universally loved. But behind the scenes, adapting it to local markets is an art – and a science.

We’ve seen our custard tarts enjoyed in countless ways around the world – served with green tea in Japan, paired with coffee or champagne in Europe, topped with ice cream or fresh fruit, featured as dessert, brunch, or even part of a premium breakfast.

Each variation reflects how local culture meets Portuguese tradition – and makes it their own.

The Middle East: sweet meets subtle

In the United Arab Emirates and Saudi Arabia, where dessert traditions often favour balance and subtle sweetness, the pastel de nata has found a unique niche. Its rich creaminess and delicate caramelised top make it a favourite in both premium retail and high-end hospitality, especially when paired with Arabic coffee or cardamom tea.

This region has proven that a product doesn’t need to change radically to resonate – it simply needs the right context and a quality guarantee.

Japan: matcha as a bridge between worlds

In Japan, respect for tradition goes hand in hand with a love for experimentation. The pastel de nata with matcha is a perfect example: the custard’s sweetness is beautifully balanced by the earthy bitterness of green tea powder, creating a new version that feels both local and premium.

This adaptation wasn’t born in a lab – it came from listening to local partners, chefs, and consumers.

France: when custard meets cheese

France, the land of pastry, is also a place where the unexpected can thrive – if done well. Our savoury pastéis de nata, featuring ingredients like brie or blue cheese, have unlocked new opportunities in the HoReCa channel.

Used as starters, brunch options, or canapés, these salty adaptations prove the versatility of the format. Once again, it’s not about replacing tradition; it’s about expanding its reach.

Consistency where it matters. Flexibility where it counts.

We never change the base of our recipe lightly. But we do pay attention to regional trends, flavour preferences, and the creative input of our partners.

Every new adaptation – whether flavour, format, or packaging – goes through a process of testing, feedback, and alignment. The goal is always the same: respect the soul of the product while making it feel at home, anywhere in the world.

This balance is what drives the sustainable global growth of BY Foods.

The world’s most adaptable pastry?

From Dubai to Tokyo, Paris to Seoul, our pastéis de nata are speaking different flavour languages – and being welcomed with open arms.

The Portuguese tradition remains the heart of our product.

But it’s our openness to the world that allows us to travel and thrive.

Are dark spots on a pastel de nata safe? Here’s what you need to know

Nata Pura - are dark spots on a pastel de-nata safe

If you’ve ever baked or bought a pastel de nata and noticed dark spots on the surface, you’re not alone in asking: “Are these burnt? Are dark spots on pastel de nata safe?”

We’d like tous explain – clearly and confidently.

What are the dark spots on a pastel de nata?

The dark spots you see on top of the custard aren’t a flaw. They’re a sign that the pastel was baked traditionally, at very high temperatures (around 300 °C). This heat allows the pastry to puff and the custard to set properly, while also creating caramelisation on the surface.

These dark marks are natural and expected. They’re not a mistake – they’re part of the pastry’s identity.

The role of the Maillard reaction

So, are dark spots on pastel de nata safe?

Yes, absolutely! These marks are the result of the Maillard reaction, a natural chemical reaction between sugars and proteins under high heat. It’s what gives crusty bread its golden colour and seared meat its savoury aroma.

In pastel de nata, the same process creates richness, colour, and that slightly toasted top that fans of the pastry love.

What about concerns in Japan?

In Japan and some other markets, there’s a cultural sensitivity around food that appears “burnt”, often linked to health concerns such as acrylamide formation. While awareness of food safety is always a good thing, in this case, it can confuse.

That’s why it’s important to explain that these dark spots are not burnt residue, nor do they make the product unsafe. They’re a natural, harmless result of traditional baking.

If you’re introducing pastel de nata to a new audience, clear product education helps avoid misinterpretation and builds confidence.

What a well-baked pastel should look like

A pastel de nata that comes out of the oven pale and spotless might look cleaner, but it’s likely underbaked, missing depth of flavour and the characteristic caramelisation.

On the other hand, a pastel with light golden colour and dark spots on top has likely been:

Baked at the correct temperature;
Cooked long enough to create proper texture;
Finished with the flavour notes that make this pastry so distinctive

So yes, those dark spots are exactly what you want.

Dark spots on pastel de nata are not a defect, nor a health risk. They’re a natural outcome of high-heat baking and a hallmark of authenticity. Understanding and communicating this detail is essential, especially when introducing the product to new consumers.

For professionals: what to tell your customers

If you’re a distributor, coffee shop owner, or retailer introducing pastel de nata to your market, it’s worth training your staff to answer questions about the visual aspect of the custard.

Let customers know:

The dark spots are natural and safe;
They indicate quality, not error;
They’re part of the pastry’s heritage.

A small explanation can go a long way in building trust and appreciation for one of Portugal’s most iconic desserts.

Still have questions about pastel de nata or this topic?

Check our FAQs or send us a message – we’ll be happy to help.

Frozen pastel de nata: 3 myths you should stop believing

Frozen pastéis de nata myths Nata Pura BY Foods

There’s a common belief that frozen pastries can’t compare to fresh ones. And when it comes to a delicate, iconic product like pastel de nata, this assumption can be even stronger.

But here’s the truth: a frozen pastel de nata can be exceptional – yes, a frozen pastel de nata.

Let’s separate myth from fact.

Myth #1: “Frozen means lower quality.”

Not necessarily. What matters is how the pastel de nata is frozen. At BY Foods, we use ultra-freezing technology that brings the product to extremely low temperatures in a very short time.

This process:

Preserves the texture and structure of the pastry;
Locks in the creaminess and flavour of the custard;
Avoids ice crystals that would affect the final product.

The result? A pastel de nata that, when baked correctly, is indistinguishable from a freshly made one.

Myth #2: “The custard tart won’t taste the same after freezing.”

Taste depends on two things: the quality of the original product and how it’s stored and handled. If the pastel de nata was made with high-quality ingredients and frozen immediately at the right temperature, the taste will be preserved.

Our custard is made with fresh milk, eggs, and natural ingredients – no preservatives or artificial flavours – and frozen at peak quality. What you bake is exactly what was made.

Myth #3: “Frozen pastéis de nata are just for mass production.”

Not at all. Frozen pastéis de nata offer an advantage to boutiques, restaurants, and hotel kitchens that want to serve high-quality pastry without needing an in-house pastry chef.

With a frozen product, you:

Minimise waste (you only bake what you need);
Ensure consistent results;
Save time and labour;
Offer an authentic Portuguese experience anywhere in the world.

The benefits of frozen done right

Freezing isn’t a compromise. It’s a logistical and culinary solution.

For international partners, it’s often the only way to ensure:

Stable product supply;
Quality consistency across locations;
Food safety and traceability;
Flexible stock management.

What to look for in a good frozen pastel de nata

If you’re buying frozen, make sure:

The product is deep-frozen, not just “frozen”;
There’s no thawing between production and delivery;
Instructions for baking (oven or air fryer) are clear and tested;
The company offers technical support or training to partners.

At BY Foods, through our brand Nata Pura, we’ve invested heavily in our freezing process because we know it’s not just about transport – it’s about experience.

The idea that frozen pastel de nata is “second-best” simply doesn’t hold up when the process is done right.
It’s not a shortcut but a controlled, efficient way to share the product globally without losing what makes it special.

Got questions about frozen pastel de nata?

Check our FAQs or send us a message – we’ll be happy to help clarify how we preserve quality, flavour, and tradition in every bite.