History of Confectionery in Portugal

Centuries of Sweet Tradition

The history of Portuguese confectionery is fascinating and deeply linked to convents and monasteries.

Convent Recipes

In the 17th and 18th centuries, nuns and monks developed hundreds of sweet recipes, many still produced today: Ovos Moles from Aveiro, Queijadas from Sintra, Pastéis de Tentúgal.

Industrial Era

In the 20th century, artisanal production gave way to industrial bakeries. Confeitaria Perdigão was born in this transition (in the 1980s), maintaining artisanal quality at industrial scale.

Global Influences

Portugal absorbed influences from around the world thanks to the Discoveries: spices from India, sugar from Brazil, almonds from Africa.

Intangible Heritage

Several Portuguese recipes are candidates for UNESCO Intangible Heritage, recognizing their cultural importance.

Future of Tradition

Today, we combine tradition with innovation: century-old recipes with modern production and quality control techniques.