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How did you get your start as a baker?
I've always loved being in the kitchen. Growing up in a large family in a small town, food was central to our lives. We had daily dinner parties where neighbors would visit each other and cook together, and I was part of this tradition every day. My mother, an incredible cook and baker, was my inspiration, and I have fond memories of helping her with my older sisters. As I moved around different countries, food became a way to stay connected to my roots.
Eventually, I decided to switch careers from advertising and attend culinary art school to pursue my passion for both cooking and baking. The formal training and techniques I gained in culinary school made me realize that baking was not just a hobby but a calling. At the same time, it wasn’t so different from my previous career—both involved creating something from scratch. The joy of creating delicious baked goods and seeing the happiness they bring to others is incredibly fulfilling.
Tell us about how your love of the Pastéis de Nata pastry began!
It all started in 2015 when I traveled to Portugal with my partner. We instantly fell in love with the country, the people, the food, and especially the city of Lisbon. I remember indulging in Pastéis de Nata throughout the day, visiting various spots known for their exceptional pastries. It wasn't just the pastry itself that captivated me, but the entire experience it offered. The warmth of the local cafes, the friendly conversations, and the rich history behind the pastry all contributed to my fascination. This love for Pastéis de Nata inspired me to bring a piece of that experience back home and share it with others.
What’s your favorite part about the New York culinary community?
The New York culinary community is incredibly supportive and encourages creativity. I vividly remember my first day selling Pastéis at Fort Greene Park—the energy and support from the people were overwhelming and heartwarming. Their enthusiasm and encouragement have been a huge motivation for me. The diversity of the city also means there’s always something new to learn and explore, whether it’s ingredients, techniques, or flavors. This melting pot of cultures creates a unique environment where culinary innovation thrives, and I’m grateful to be a part of it.
What's your biggest inspiration for Lisbonata's flavors?
I draw inspiration from seasonal ingredients, often sourced from farmers' markets. This ensures that our pastries are fresh and in harmony with the seasons. I also enjoy collaborating with small, local brands that I admire, which allows us to experiment with unique flavors and support the community. Additionally, my travels and the different cultures I’ve experienced play a big role in shaping our flavors. Each new place offers new ingredients and ideas, and I love incorporating those into our Pastéis de Nata.
Do you have a favorite flavor of your Pastel de Natas?
The traditional Pastel de Nata will always be my favorite, but I also have a soft spot for pistachio cream. Its rich, nutty flavor adds a delightful twist to the classic pastry. Recently, I experimented with a yuzu flavor, and it has quickly become another favorite of mine! The citrusy brightness of yuzu pairs wonderfully with the creamy custard, creating a refreshing and unique taste. Each flavor we create is a journey, and I’m always excited to see how people respond to these new twists on a beloved classic.
Follow along:
www.lisbonata.com
@lisbonatanyc