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 Baking Zone solutions and bring the true taste of Portugal to your customers.

O conteúdo From Porto to the world: how the pastel de nata conquered global coffee culture aparece primeiro em BY Foods.

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.

O conteúdo Scaling international foodservice: why consistency trumps location in global pastry aparece primeiro em BY Foods.

The Portuguese custard tart easily steps out of the traditional bakery setting. It quickly becomes the ultimate grab-and-go lifestyle staple.

Here is why a premium pastel de nata should be the absolute centerpiece of your next outdoor event.

The architecture of the perfect grab-and-go treat

The beauty of the pastel de nata lies in its structural perfection. It is a pastry practically designed for movement and outdoor consumption.

• No cutlery required: the sturdy, layered puff pastry acts as a natural, edible vessel. There is no need to pack plates, forks, or even extra napkins to enjoy it seamlessly.
• Melt-resistant: unlike chocolates, ice creams, or buttercream-frosted cakes that quickly surrender to the summer sun, the baked egg custard inside a pastel de nata holds its shape and rich texture perfectly, even on a warm afternoon.
• The ideal portion: its compact, bite-sized nature makes it the ultimate grab-and-go snack, allowing guests to graze effortlessly while socializing.

Curating a european-inspired picnic

Bringing a pastel de nata to an outdoor gathering goes beyond mere convenience. It adds a true touch of European elegance to your picnic blanket.

You can easily curate a truly Portuguese-inspired outdoor spread. Just surround your Nata Pura pastries with complementary flavors. These will balance the rich sweetness of the caramelized custard:

• Fresh summer fruit: strawberries, raspberries, and fresh figs offer a bright, tart contrast to the creamy filling.
• Chilled beverages: swap the traditional hot espresso for a crisp iced latte, a smooth cold-brew coffee, or a chilled sparkling wine for an upscale sunset toast.
• A savory contrast: serve the pastries alongside a light board featuring mild cheeses and almonds for a complete, well-rounded tasting experience.

Ready for the outdoors

Enjoying a high-quality pastel de nata does not require sitting at a formal coffe shop table. By packing a few premium tarts for your next outdoor escape, you transform a simple afternoon snack into a memorable culinary moment.

Simply grab your basket, pick a scenic spot, and enjoy the ultimate pastel de nata picnic – no matter where your summer adventures take you.

O conteúdo Pastel de nata: the ultimate summer picnic snack aparece primeiro em BY Foods.

As these iconic pastries travel the globe – available in premium coffee shops, supermarkets, and as high-quality frozen treats – international pastry lovers frequently ask us whether they should be enjoyed warm straight from the oven, at room temperature, or even cold.

The short answer? It depends on the experience you are looking for. Let’s break down the warm vs. cold debate and share the secret to getting that perfect “freshly baked” texture anywhere in the world.

The traditional way to eat a pastel de nata: warm and comforting

In Portugal, the most traditional way to eat a pastel de nata is slightly warm, ideally just minutes after it has been taken out of a high-temperature bakery oven.

When served warm, the experience is incredibly sensory. The puff pastry shell is at its peak crispiness, shattering delicately with every bite. The egg custard filling is soft, creamy, and slightly oozy, melting perfectly on the palate.

The classic serving ritual: to eat it like a true local, sprinkle the warm tart with a dash of ground cinnamon. The heat of the tart gently warms the spices, releasing an irresistible aroma that pairs perfectly with a strong espresso.

The chilled alternative: room temperature or cold

While warm is the traditional preference, eating a pastel de nata at room temperature – or even cold – offers a completely different, yet equally delicious, experience.

When allowed to cool completely, the structure of the tart changes. The custard filling becomes much denser and fudgier, intensifying the sweet and caramelized flavor profile.

Perfect for the outdoors: a cold or room-temperature pastel de nata is incredibly convenient. It is less fragile, making it the ultimate addition to a summer picnic, a lunchbox, or an afternoon snack on the go. During hot summer months, a chilled tart with a denser cream can actually feel more refreshing than a hot pastry.

The verdict?

There is no wrong way to eat a premium pastel de nata. If you want maximum crispiness and a creamy, aromatic filling, warm is the way to go. If you prefer a denser texture and a concentrated sweet flavor for an on-the-go treat, cold is fantastic.

Grab a Nata Pura pastel de nata, try it both ways, and find your own perfect bite!

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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.

O conteúdo Summer menu upgrade: how to pair the Portuguese egg tart with cold beverages aparece primeiro em BY Foods.

Also known internationally as the Portuguese custard tart, the pastel de nata combines flaky puff pastry with a rich custard filling made from ingredients such as egg yolk, milk, and sugar.

However, not all pastéis de nata are the same. Factors such as portion size, pastry thickness, sugar content, and ingredient ratios can significantly influence nutritional values.

How many calories does a Nata Pura pastel de nata contain?

At Nata Pura, one original pastel de nata (60 g) contains:

• 187 kcal
• 10.1 g fat
• 20.5 g carbohydrates
• 11.1 g sugars
• 3.2 g protein

Per 100 g, the product contains 312 kcal.

These values may vary slightly depending on preparation and baking conditions.

Ingredients that define the product

A traditional pastel de nata is known for its balance between crispy pastry and creamy custard texture.

The Nata Pura original recipe includes ingredients such as: milk; egg yolk; wheat flour; sugar; and puff pastry dough.

The characteristic caramelised top – often recognised by its darker spots after baking – is also part of what defines an authentic Portuguese custard tart.

Why do calories vary between pastéis de nata?

The caloric value of a pastel de nata depends mainly on:

• the dough composition;
• the custard ratio;
• baking process;
• and portion size.

Some larger bakery versions may contain significantly more calories due to extra cream, thicker pastry or added toppings.

Smaller formats, meanwhile, may contain less.

Is pastel de nata unhealthy?

Like many traditional pastries, pastel de nata is best enjoyed as part of a balanced lifestyle.

It is an indulgent bakery product associated not only with flavour, but also with culture, tradition, and experience.

Its relatively small serving size also makes it a more moderate option compared with many larger pastries and desserts available internationally.

Pastel de nata vs other pastries

Compared with products such as:

• large muffins;
• frosted donuts;
• cinnamon rolls;
• or filled croissants,

A standard pastel de nata often contains fewer calories per portion. This balance between flavour, texture, and portion size is one of the reasons why Portuguese custard tarts continue to gain popularity worldwide.

Today, pastel de nata is no longer just a traditional Portuguese pastry; it has become a globally recognised product found in cafés, hotels, bakeries, and retail chains across different international markets. And while many people search for the calories in a pastel de nata, what they often remember most is something else entirely: the experience of tasting an authentic Portuguese classic.

O conteúdo How many calories are in a pastel de nata? aparece primeiro em BY Foods.

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.

O conteúdo How search behaviour reveals the global rise of pastel de nata aparece primeiro em BY Foods.

O conteúdo The future of Portuguese custard tarts: how innovation is helping tradition scale globally aparece primeiro em BY Foods.

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.

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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.

O conteúdo Zero tariffs, new markets: what the EU–Australia Trade Agreement means for food export to Australia aparece primeiro em BY Foods.