Category: Business

Zero-waste hospitality: how frozen pastéis de nata are helping coffee shops cut food waste

The hospitality industry faces a silent profit killer: daily food waste

For coffee shops, bakeries, and hotels, balancing a beautifully stocked, abundant pastry display with the unpredictable reality of fluctuating daily foot traffic is a constant, stressful struggle. The solution isn’t about offering a smaller selection; it’s about rethinking how we source, store, and serve our baked goods. This is where premium frozen Portuguese pastry comes in as a strategic game-changer to reduce HORECA food waste.

Tackling coffee shops food waste: the hidden cost of fresh-only models

Traditional fresh pastries have a remarkably short shelf life, often peaking within just a few hours of leaving the oven. By late afternoon, products begin to stale. What isn’t sold must often be heavily discounted, repurposed, or, most commonly, discarded. While many of our clients successfully partner with anti-waste platforms like Too Good To Go to redistribute end-of-day surplus and mitigate losses, this remains a reactive measure. It recovers only a fraction of the product’s full retail value. Ultimately, this daily cycle still eats directly into a business’s profit margins. Moreover, it directly contradicts the growing consumer demand for sustainable, zero-waste business practices. Today’s consumers are highly conscious of environmental impact, and visibly discarding food can harm a brand’s reputation.

How the bake-on-demand model changes the equation

Switching to premium frozen pastéis de nata allows foodservice operators to take complete control of their inventory and eliminate the guesswork from daily forecasting. Because these tarts are flash-frozen at peak perfection during the manufacturing process, you only bake what you need, exactly when you need it.

The morning rush: bake a full, large batch to fill the display case and meet the high morning demand with warm, fresh products.
Managing afternoon lulls: as traffic slows, staff can bake in small, targeted batches of two or three. This ensures the coffee shop always smells invitingly of warm pastry, enticing late-afternoon customers, without the risk of generating leftovers.
Zero end-of-day waste: whatever remains unbaked in the freezer stays perfectly preserved for the next day, the next week, or even the next month.

The financial and operational ROI

Beyond saving the planet, the financial return on investment is immediate. With a smart frozen pastry model, hospitality businesses can ensure consistent, high-quality pastries across all shifts. Staff are freed from complex prep work, the financial burden of coffee shops food waste drops significantly, and every single pastel de nata purchased from the supplier turns into a profitable sale rather than a liability in a surplus box or the bin.

From Porto to the world: how the pastel de nata conquered global coffee culture

Nata Pura has the best pastéis de nata to eat with a coffee, perfect combo!

For decades, the morning ritual was standard across the globe. Coffee usually met a croissant, a muffin, or a scone. Today, however, a crisp, golden newcomer has reshaped international menus. Specifically, it is creating a unique pastel de nata coffee culture. This culture seamlessly bridges the gap between traditional European baking and modern snacking.

The rise of the specialty coffee pairing

As specialty coffee culture expanded rapidly across major metropolitan hubs, coffee shop operators began searching for accompaniments that offered more than just sweetness. They needed texture, heritage, and a story.

The pastel de nata delivered on all fronts.

The contrast of textures: The pairing of a hot, bitter espresso or a smooth flat white with the contrasting textures of a warm pastel de nata. Shattering, flaky puff pastry on the outside and a velvety, subtle custard on the inside, pastel de nata offers a sensory experience that standard baked goods simply cannot match.
The “freshly baked” factor: Modern consumers crave authenticity. Rather than pre-packaged snacks sitting in a display case for days, the shift toward “ready-to-serve” and quick-bake solutions allows independent coffee shops to offer customers a hot-out-of-the-oven experience on demand.

From local tradition to global ritual

What drives the international appetite for the Portuguese egg tart? Part of its success lies in its universal appeal. It is rich without being heavy, elegant yet approachable.

International travelers visit Portugal and discover something magical. They fall in love with a simple ritual. They eat a warm nata dusted with cinnamon and powdered sugar. It is perfectly paired with a cimbalino: the classic Porto espresso.

Eventually, these travelers return home. The craving remains. They demand this exact same experience in their local neighborhoods.

Forward-thinking restaurateurs quickly took notice. International retailers and global foodservice distributors followed suit. Together, they answered this demand. They turned a localized Portuguese delicacy into a worldwide phenomenon.

Scaling quality without compromising tradition

Bringing an authentic culinary tradition to a global scale comes with strict operational challenges. A true pastel de nata relies on precision: the precise lamination of the dough, the exact balance of the custard, and, above all, the baking technique.

Through advanced freezing and thaw & serve innovations designed right here in the Porto region, foodservice operators worldwide can now replicate the exact sensory profile of a traditional Portuguese pastry shop. By utilizing proper thermal shock and baking directly from frozen storage into high-heat ovens, coffee shops anywhere from North America to East Asia can guarantee that every single customer biting into a nata experiences the signature blistered top and crispy layers.

What’s next for the global coffee companion?

As coffee culture continues to evolve with seasonal flavors, nitro brews, and single-origin beans, the pastel de nata remains a constant anchor. Its versatility makes it the ultimate culinary chameleon – equally at home in a high-end Parisian salon de thé, a bustling Seoul specialty coffee shop, or a neighborhood bakery in Toronto.

The journey from Portugal to international coffee counters proves one fundamental truth: when quality, tradition, and modern food technology meet, great flavors know no borders.

Curious about how to introduce authentic, premium-quality pastéis de nata to your foodservice operation? Explore our professional B aking Zone solutions and bring the true taste of Portugal to your customers.

Scaling international foodservice: why consistency trumps location in global pastry

Nata Pura delivers quality everywhere with her pastéis de nata

For international partners, scaling international foodservice operations and expanding across multiple regions brings one major operational headache: maintaining product consistency. When a customer orders a premium pastry in London, Tokyo, or New York, they expect the same sensory experience.

However, achieving this level of standardization with delicate products like the authentic Portuguese pastel de nata used to be nearly impossible. Today, thanks to advanced freezing technologies and smart operational strategies, consistency has officially trumped location.

The consistency challenge in HORECA

The hospitality and catering (HORECA) sector is currently facing two significant global challenges: a severe shortage of skilled pastry chefs and the rising cost of food waste.

Creating a traditional pastel de nata from scratch requires immense technical skill. The complex lamination of the puff pastry, the delicate temperature control of the custard, and the precise baking times leave a massive margin for human error. For a global coffee chain or a multi-location hotel brand, relying on local kitchens to replicate this complex process daily inevitably leads to inconsistent quality and damaged brand reputation.

The power of “bake-from-frozen” technology

To solve this, the industry is rapidly shifting toward frozen premium pastry. But this isn’t the frozen food of the past; it is high-tech culinary preservation.

By mastering the science of ultra-freezing at our production facilities in Portugal, we lock in the artisanal qualities of the pastel de nata at its peak state. The real magic, however, happens at the point of sale through “bake-from-frozen” solutions.

When a frozen Nata Pura goes directly from a -18ºC freezer into a pre-heated 230ºC oven, the extreme thermal shock forces the pastry layers to separate and puff up dramatically. This guarantees a shattering, crispy crust and a perfectly caramelized top every single time, without requiring a master baker on-site.

Tackling skill shortages and food waste

Integrating a standardized frozen premium solution transforms coffee shops and hotel operations:

Zero skill barrier: Staff members only need to know how to turn on an oven and set a timer. This eliminates the need for specialized culinary training and reduces labor costs.

Drastic waste reduction: Operators bake strictly according to daily foot traffic. With up to an 18-month frozen shelf life, coffee shops no longer have to throw away unsold, pre-baked inventory at the end of the day.

On-demand freshness: Instead of serving a pastry that was baked 12 hours ago, locations can bake small batches continuously throughout the day, filling the establishment with the irresistible aroma of fresh baking—a proven driver of impulse sales.

Bringing authentic Portuguese quality to any time zone

Ultimately, true scalability in the food industry means delivering local heritage on a global stage without cutting corners. By centralizing the complex preparation in Portugal and decentralized the final, simple baking step, operators can offer a genuinely authentic product anywhere in the world.

In global foodservice, your location shouldn’t dictate your quality. With the right technology and the right partner, excellence is simply a matter of setting the right temperature.

Ready to streamline your pastry operations while upgrading your menu? Discover our comprehensive HORECA solutions and learn how to serve the perfect pastel de nata, every time, by contacting us.

Summer menu upgrade: how to pair the Portuguese egg tart with cold beverages

How to store a pastel de nata? And how can I pair it with drinks?

When temperatures rise and summer approaches, consumer preferences naturally shift. Hot coffees and heavy winter desserts make way for iced beverages, fresh flavours, and lighter snacks. For coffee shops, bakeries, and hotels, updating the seasonal menu is essential to keep customers engaged.

While the traditional pastel de nata is famously paired with a hot espresso, this iconic Portuguese egg tart is incredibly versatile. Its balanced sweetness and rich, creamy texture make it the perfect companion for a wide variety of summer drinks.

Here is how you can elevate your summer menu by pairing authentic pastéis de nata with cold beverages.

Breaking the winter pastry myth

There is a common misconception that rich pastries belong only in the colder months. However, a high-quality Portuguese tart relies on a delicate balance: a crispy, flaky puff pastry shell and a smooth, egg-based custard filling.

Unlike heavy chocolate cakes or buttercream-frosted desserts that can melt or feel too rich in the heat, the pastel de nata holds its structure beautifully. When served at room temperature, it offers a satisfying, premium treat that does not weigh the customer down, making it an ideal summer bakery option.

Top summer pairings for coffee shops and hotels

1. Cold brew and iced lattes

A premium coffee experience – whether you serve specialty beans or renowned blends – goes hand-in-hand with our pastry. Taking your coffee over ice only enhances the experience.

Cold brew: the low acidity and smooth, bold profile of a cold brew cut perfectly through the sweetness of the custard.
Iced lattes: for a creamier option, an iced latte mirrors the milky richness of the tart, creating a comforting yet refreshing afternoon combination.

2. Port tonic (Porto tónico)

If you manage a boutique hotel, a rooftop bar, or a restaurant with an outdoor terrace, offering a sunset pairing is a fantastic upsell. A Porto Tónico – a refreshing mix of dry white Port wine, tonic water, ice, and a slice of orange or a sprig of mint – is a Portuguese summer staple. The effervescence and slight bitterness of the cocktail cleanse the palate between bites of the sweet, caramelized pastry.

3. Fresh iced teas

For a non-caffeinated or family-friendly option, unsweetened or lightly sweetened iced teas – such as peach, black tea with lemon, or floral infusions – provide a crisp, refreshing contrast to the buttery puff pastry.

Summer storage FAQ: keeping your pastries perfect

During the warmer months, one of the most common questions we receive from both consumers and coffee shops managers is: how long do pastel de nata last out of the fridge? Because it contains an egg and dairy-based custard, temperature control is important. Generally, a freshly baked pastel de nata can last out of the fridge at room temperature for up to 24 to 48 hours, provided it is kept in a cool, dry place away from direct summer sunlight.

So, how to store pastel de nata during a heatwave? If you are not consuming or serving them within that 48-hour window, it is best to store them in an airtight container in the refrigerator. To bring back that freshly-baked crunch, simply reheat them in an oven (not a microwave) at 200°C (390°F) for 3 to 5 minutes before serving. For businesses, relying on frozen Nata Pura pastel de nata allows you to bake exactly what you need, minimizing waste and ensuring customers always get a fresh, crispy tart.

Quick guide: pastel de nata pronunciation

Want to order like a local this summer? The correct pastel de nata pronunciation is pah-shtel d’ nah-tah. If you want more than one, you ask for pastéis de nata (pah-shtays d’ nah-tah).

Elevate your summer offering

This summer, surprise your customers by repositioning a beloved classic. By suggesting these refreshing pairings and managing your stock smartly, you not only improve the customer experience but also increase your average ticket size.

Ready to bring the authentic taste of Portugal to your summer menu? Explore the premium solutions by BYFoods, and ensure your display is ready for the sunny season.

How search behaviour reveals the global rise of pastel de nata

Trade fairs generate conversations. Sales meetings generate opportunities. But search behaviour reveals something even more valuable: genuine market interest.

In recent years, the global visibility of the pastel de nata has grown significantly, not only through tourism and social media, but also through the way consumers actively search for the product online.

Search data increasingly shows that Portuguese custard tarts are no longer perceived as a niche or regional pastry. They are becoming part of a broader global bakery conversation.

What search data tells us

Search engines have become one of the clearest indicators of consumer curiosity and intent.

People no longer discover products only through physical stores or recommendations. They search before they buy, travel, taste, or distribute.

This means that search behaviour can reveal:

emerging consumer interests;
growing awareness in specific markets;
rising demand trends;
and the evolution of food categories globally.

For products like pastel de nata, this visibility is particularly relevant because it reflects something deeper than temporary virality: recurring international interest.

From local specialty to global product

The growth of searches related to Portuguese custard tarts reflects a wider transformation happening within the food industry.

Consumers increasingly seek for authentic products; cultural food experiences; premium bakery concepts; and products associated with craftsmanship and origin.

At the same time, global retail and foodservice operators are looking for solutions that combine authenticity with operational scalability.

This combination helps explain why products like pastel de nata are gaining international relevance across different channels, from cafés and hotels to retail chains and frozen bakery solutions.

Search as a signal of market evolution

One of the most interesting aspects of digital behaviour is that it often anticipates market movement.

Before products scale physically, they tend to scale digitally.

Search growth frequently appears before a retail expansion; a distribution growth; a menu integration; or increased local availability.

In this sense, search visibility becomes more than a marketing metric.

It becomes a market signal.

For brands operating internationally, understanding these behavioural patterns can help identify opportunities, adapt communication strategies, and better understand how consumers perceive traditional products in modern contexts.

The digitalisation of food discovery

Food discovery has changed dramatically over the past decade.

Consumers now discover products through Google searches; TikTok and Instagram content; travel-related searches; recipe exploration; and cultural curiosity.

As a result, traditional products are no longer limited by geography.

The pastel de nata is a strong example of this transformation: a product deeply connected to Portuguese identity that is now increasingly searched, discussed, and consumed globally.

And while visibility alone does not guarantee long-term success, it does reveal something important:

People are actively looking for it.

The future of Portuguese custard tarts: how innovation is helping tradition scale globally

For centuries, the pastel de nata has remained one of Portugal’s most iconic creations. Recognised for its crisp pastry, creamy custard filling and caramelised top, Portuguese custard tarts have long been associated with tradition, craftsmanship and local bakery culture.

But as global demand for Portuguese custard tarts continues to grow, a new challenge emerges: how can a product so deeply rooted in artisanal heritage be scaled internationally without losing its identity? The answer lies in innovation.

At BY F o ods, innovation is not about changing the essence of the pastel de nata. It is about finding ways to preserve authenticity while adapting to the operational realities of global distribution, foodservice, and retail.

This vision is reflected in NataWave, an innovation project co-financed by COMPETE 2030, designed to support the evolution and international scalability of one of Portugal’s most recognised products.

Scaling tradition without compromising quality

Taking a traditional product to international markets requires far more than increasing production capacity. It demands: consistency across thousands of units; rigorous quality control; efficient cold chain management; operational adaptability for different markets; and the ability to deliver the same sensory experience, regardless of geography.

For products like pastel de nata, this challenge becomes even more complex. Consumers expect authenticity. The texture, flavour, and appearance must remain true to the original product, even when produced at scale. This is where innovation becomes essential, because it doesn’t replace tradition, but protects it.

The role of frozen technology in modern foodservice

Frozen bakery products have increasingly become a strategic solution for international foodservice and retail operations. When developed correctly, freezing allows products to preserve quality, consistency, and operational efficiency while reducing waste and simplifying logistics.

In the case of pastel de nata, this approach also enables:

standardised quality across markets;
easier preparation for operators;
faster service;
reduced dependency on specialised labour;
and scalability for international expansion.

Most importantly, it allows the product to maintain the characteristics consumers associate with authenticity – including the flaky pastry and caramelised top that define a true Portuguese custard tart.

NataWave: innovation supporting internationalisation

The NataWave project reflects a broader ambition: transforming a traditional Portuguese product into a globally scalable proposition while maintaining its cultural and sensory identity.

Supported by COMPETE 2030, the project reinforces the importance of innovation within the agro-food sector and highlights how technology can help Portuguese products compete internationally without losing authenticity.

As global demand for convenient premium bakery products continues to rise, innovation becomes a key driver not only of operational efficiency but also of preserving heritage in new contexts. The future of traditional products will depend on preserving the past but also in the ability to adapt tradition to modern consumer expectations, international logistics, and evolving foodservice models – while ensuring the essence of the product remains untouched. And in that future, innovation will not replace authenticity, it will help protect it.

Pastel de nata ranked #1 best tart in the world by TasteAtlas

The pastel de nata has officially been ranked as the best tart in the world by TasteAtlas, securing the top position in its global ranking of traditional pastries.

For a product deeply rooted in Portuguese heritage, this recognition goes far beyond a simple ranking. It reflects a growing global appreciation for authenticity, craftsmanship, and flavour (elements that define the Portuguese custard tart).

A global recognition for a Portuguese icon

TasteAtlas, known for its curated rankings of traditional dishes and regional specialities, placed the pastel de nata at number one, ahead of classic desserts from countries such as France, the Netherlands, and Italy.

This recognition reinforces what many consumers around the world already know: the pastel de nata is not just a dessert, but is a benchmark.

With its flaky puff pastry, rich custard filling, and caramelised top, it delivers a unique balance of texture and flavour that continues to resonate across cultures.

Why the pastel de nata stands out

Several factors contribute to the global success of the pastel de nata.

1. A distinctive product experience

The contrast between a crispy exterior and a creamy interior creates a sensory experience that is both familiar and unique.

2. Simplicity with depth

Made from a relatively simple set of ingredients, the product relies on technique and precision – qualities that elevate it beyond standard pastry.

3. Cultural authenticity

Consumers increasingly value products with origin, story, and identity. The pastel de nata embodies all three.

From local tradition to global demand

The recognition of the pastel de nata as the best tart in the world reflects a broader trend in the food industry: Local products with strong identity are scaling globally.

From Europe to Asia and North America, demand for Portuguese custard tarts has grown significantly in recent years, supported by:

Increased exposure through international events
Expansion into retail and foodservice channels
Strong consumer response in markets such as Japan and beyond

This shift highlights the growing relevance of traditional European bakery products in international markets.

A ranking is more than only a classification, it’s a signal for the industry

Rankings like TasteAtlas celebrate products, but they can influence perception, reinforce credibility, and support decision-making across the value chain, from distributors to retailers.

For food brands and importers, the pastel de nata’s position as the best tart in the world is a clear indicator of: strong consumer acceptance, proven product-market fit and potential for scalable growth

A product built for global markets

While rooted in tradition, the pastel de nata has shown a strong ability to adapt to modern consumption patterns. In particular, frozen and ready-to-bake formats have played a key role in enabling consistent quality across markets, allowing operators to deliver a freshly baked experience with operational efficiency.

This balance between authenticity and scalability is what positions the product for long-term international growth. Being ranked as the best tart in the world is beyond recognition of taste; it is a reflection of relevance.

The pastel de nata continues to prove that products with strong identity, consistency, and execution can move beyond borders and succeed on a global scale.

Zero tariffs, new markets: what the EU–Australia Trade Agreement means for food export to Australia

The EU–Australia Trade Agreeme n t is set to reshape how food brands approach food export to Australia in 2026 and beyond.

After years of negotiations, the agreement is expected to significantly reduce, and in many cases eliminate, tariffs across a wide range of categories, including processed and value-added food products.

But beyond the policy shift, this signals something bigger.

For food brands looking at international expansion, Australia is becoming a more accessible and more competitive market.

A new chapter for food export to Australia

For businesses, trade agreements function as powerful market enablers, far beyond their political dimension.

With barriers to entry expected to decrease, food export to Australia becomes more viable for European brands that previously faced pricing pressure due to import duties.

This creates a more level playing field. But it also accelerates competition.

Because when access increases, so does the number of players entering the market.

Lower tariffs don’t mean lower complexity

At first glance, reduced tariffs suggest a clear opportunity: improved margins, stronger pricing strategies, and easier market entry.

In reality, exporting food to Australia remains a structured and demanding process.

Success still depends on:

Regulatory compliance and product adaptation
Cold chain and logistics reliability
Strong local distribution
Understanding of retail and foodservice dynamics

In other words, access becomes easier, execution remains critical.

The role of frozen and processed food categories

One of the most relevant implications of the EU–Australia Trade Agreement is its impact on processed food export.

Categories such as frozen and ready-to-bake products are increasingly aligned with global consumption trends, driven by convenience, consistency, and operational efficiency.

For brands operating in frozen food, this creates a strong positioning advantage. As food export to Australia becomes more accessible, these categories are particularly well placed to scale, provided the right operational structure is in place.

From exporting products to building brands

Trade agreements do not create demand, but conditions for growth. And in this context, exporting is no longer just about logistics.

It is about:

Brand positioning
Market consistency
Point-of-sale execution
Supporting partners with the right tools

As more brands enter the Australian market, differentiation becomes essential.

What this means for food brands

The EU–Australia Trade Agreement reflects a broader shift in global trade.

For food brands, it signals that:

New markets are becoming more accessible
Competition is increasing faster
Execution is becoming the key differentiator

Food export to Australia may not have been a priority for many European brands until now.

That is changing. Trade agreements create opportunity.

For food brands, the EU–Australia Trade Agreement is a strategic signal.

The real question is no longer if markets become accessible. It is those who are ready to execute when they do.

Portuguese egg tarts arrive at Costco Japan and Costco Korea: meet the most awarded pastel de nata in the world

expo osaka 2025 パステル・デ・ナタ offical pastel de nata

From Expo 2025 Osaka to Japanese homes

Something remarkable happened at Expo 2025 Osaka.

Inside the Portugal Pavilion, a small golden tart – the Portuguese egg tart, known in Portugal as the pastel de nata – began attracting attention from visitors across Japan. Flaky, creamy, and rooted in centuries of Portuguese pastry tradition, it quickly became one of the most talked-about desserts of the event.

Day after day, visitors formed lines to taste the pastel de nata, Portugal’s most iconic pastry.

More than 2.000 tarts were sold daily, with peak days reaching 2,500 units. Many visitors returned for a second taste. Others shared the discovery on social media, turning the Portuguese custard tart into one of the unexpected culinary highlights of the pavilion.

The egg tart they were tasting was produced by Nata Pura.

And as of 11 March 2026, the same Portuguese egg tarts that delighted visitors at Expo Osaka are now available in the frozen section of Costco Wholesale warehouses across Japan, with Costco Korea coming soon.

For the first time, Japanese consumers can enjoy authentic Portuguese custard tarts at home.

A pastry with centuries of history

The pastel de nata is one of Portugal’s most famous pastries.

Its origins date back more than 300 years, when monks in Portuguese monasteries created recipes using egg yolks left over from other culinary processes.

The result was a pastry unlike any other:

a crisp, laminated puff pastry shell
a rich and creamy custard filling
a caramelised top with characteristic dark spots (a natural result of caramelisation and a hallmark of authentic pastéis de nata)

Over time, the Portuguese custard tart became a symbol of Portuguese gastronomy and one of the country’s most recognisable desserts.

Today, it is increasingly enjoyed far beyond Portugal.

Why the pastel de nata resonates in Japan

The enthusiastic response at Expo Osaka revealed something important: the Portuguese custard tart fits naturally within Japanese food culture.

Japanese consumers are known for their appreciation of:

craftsmanship and technique
balanced flavours
attention to texture
culinary authenticity

The pastel de nata combines all of these elements.

Crisp pastry layers contrast with smooth custard. The slightly caramelised top adds depth of flavour. And the product itself carries centuries of culinary tradition.

It is a pastry that feels both new and familiar at the same time.

The reception at Expo – where batches sold out within hours – confirmed that Japanese consumers respond strongly to this combination of tradition and quality.

From the Portugal Pavilion to Costco Japan

Following the success at Expo 2025 Osaka, Nata Pura’s pastéis de nata are now available in Costco Wholesale Japan, making it easier than ever for consumers to experience this iconic Portuguese dessert.

The 12-unit Original pack allows customers to enjoy the product at home while preserving the traditional characteristics that define the pastel de nata.

Thanks to modern freezing technology, the tarts are blast-frozen at peak quality, preserving flavour and texture until baking.

From freezer to toaster oven, they are ready in under 15 minutes, delivering the same sensory experience associated with freshly baked Portuguese custard tarts.

A recipe rooted in tradition

Each Nata Pura egg tart is produced in Portugal using a recipe inspired by the historic monastic origins of the pastel de nata.

The philosophy behind the product is simple:

clean-label formulation
natural ingredients only
no preservatives
no artificial additives
no powdered ingredients

This commitment ensures that what consumers taste reflects the authenticity of traditional Portuguese pastry.

Once baked, the tart reveals its defining characteristics: a flaky puff pastry shell and a creamy custard centre topped with the signature caramelised finish.

The world’s most awarded pastel de nata

Over the years, Nata Pura has become one of the most internationally recognised brands dedicated to Portuguese egg tarts.

Among its distinctions are:

Great Taste Award 2020 (UK)
Superior Taste Award 2023 – International Taste Institute
Monde Selection Award 2025

The brand’s production facilities are also certified under BRC, IFS, and Halal standards, supporting international distribution across a growing number of markets.

A natural step in a long relationship

Portugal and Japan share a historical connection dating back to the 16th century, when Portuguese sailors became the first Europeans to reach Japan.

This encounter left lasting traces in language, culture, and gastronomy.

Expo 2025 Osaka celebrated this historic relationship. The arrival of Portuguese custard tarts in Japanese retail marks another chapter in that story, bringing a traditional Portuguese product into everyday life for Japanese consumers.

Discover Portuguese egg tarts at Costco Japan

What began as a culinary discovery at Expo Osaka is now becoming part of daily life.

With Nata Pura pastéis de nata now available at Costco Japan, consumers can experience the flavour of one of Portugal’s most beloved pastries from the comfort of their homes.

Warm from the oven or toaster oven in just minutes, the Portuguese custard tart continues its journey from Lisbon’s historic bakeries to kitchens around the world.

And in Japan, that journey is only just beginning.

Why frozen pastry is becoming a strategic choice for global foodservice

Over the past decade, the global foodservice industry has undergone a quiet transformation. Restaurants, coffee shops, and hospitality operators are facing increasing pressure to deliver consistent quality while managing rising costs, labour shortages, and operational complexity.

In this environment, frozen pastry has evolved from a simple convenience product into a strategic solution for modern foodservice operations.

Today, frozen bakery products allow businesses to maintain quality, optimise workflows, and scale across multiple locations, while responding to changing consumer expectations. Companies such as Nata Pura, known for producing traditional Portuguese pastries for international markets, illustrate how frozen bakery products can support global foodservice operators without compromising authenticity.

The growing complexity of foodservice operations

Foodservice operators are navigating a much more demanding landscape than they were just a few years ago.

Across markets, businesses must manage:

labour shortages in kitchens and bakeries
increasing ingredient costs
pressure for speed and efficiency
the need for consistent quality across locations

At the same time, consumers expect bakery products to look and taste freshly made.

Balancing these demands has become increasingly challenging, especially for businesses operating in multiple locations or markets.

Frozen pastry offers a practical way to simplify these operations without compromising product quality.

Consistency across locations

For many foodservice brands, consistency is one of the biggest operational challenges.

A coffee shop chain with ten locations – or a hospitality group operating across multiple countries – must ensure that customers experience the same product every time they visit.

Frozen pastry helps standardise this process.

Products prepared in controlled production environments can guarantee:

consistent recipes
stable baking performance
uniform product quality

This allows foodservice operators to deliver the same pastry experience regardless of location, equipment, or staff expertise

Simplifying kitchen operations

Another major advantage of frozen bakery products is operational simplicity.

Many foodservice establishments do not have specialised pastry chefs on staff. Preparing pastries from scratch requires time, training and precise processes that not every kitchen can support.

Frozen pastry significantly reduces this complexity.

Instead of managing multiple ingredients and production steps, operators can focus on a simplified workflow:

store the product frozen
bake or finish on-site
serve fresh to customers

This approach reduces preparation time while maintaining the freshness consumers value.

Reducing waste and improving planning

Food waste remains a major issue in the hospitality industry.

Fresh pastry products often have a very short shelf life, forcing businesses to either overproduce or risk running out during peak hours.

Frozen products offer greater flexibility.

Because they can be stored for longer periods and prepared in controlled quantities, businesses can better manage demand throughout the day.

This flexibility helps operators:

reduce waste
optimise inventory management
improve cost control

For high-volume operations, these efficiencies can have a significant impact on profitability.

Supporting international food concepts

Another reason frozen pastry is gaining relevance is its role in global food distribution.

Today, foodservice businesses increasingly want to offer authentic products from different culinary traditions. However, producing these products locally can be difficult without specialised knowledge or ingredients.

Frozen pastry allows traditional products to travel beyond their place of origin while maintaining their identity.

A classic example is our pastel de nata, the iconic Portuguese custard tart. Through modern frozen bakery production and cold-chain logistics, this traditional pastry can now be served in every corner across different continents while preserving its original characteristics.

For operators, this means they can offer distinctive products without needing complex production capabilities

Meeting modern consumer expectations

Consumers today are increasingly attentive to quality, authenticity and experience.

They expect bakery products to deliver:

appealing visual presentation
balanced flavour and texture
freshness at the moment of consumption

Modern frozen pastry production technologies allow manufacturers to preserve product structure, flavour and texture throughout the freezing process.

As a result, the final baked product can closely match the characteristics of freshly prepared pastry.

This evolution has helped change the perception of frozen bakery products from a compromise solution to a professional tool for foodservice operators.

A strategic tool for scalable foodservice

As the foodservice industry continues to evolve, efficiency and scalability are becoming essential.

Businesses need solutions that allow them to expand operations while maintaining product quality and operational control.

Frozen pastry provides exactly that.

By simplifying preparation, ensuring consistency and enabling international distribution, frozen bakery products support foodservice operators in building reliable and scalable menus.

What was once considered a convenience product has become a key component of modern foodservice strategy.