While we try to finish every last crumb of pastel de nata, waste in the industry is inevitable. The crafting of edible masterpieces inevitably generates a significant amount of discarded ingredients and unsold goods. Understanding the scale and impact of this waste isn't just an ethical imperative; it's crucial for the sustainability and future of our businesses and the planet.

Globally, food waste is a staggering issue. The Food and Agriculture Organisation of the United Nations (FAO) estimates that roughly one-third of all food produced for human consumption is lost or wasted each year.  This translates to billions of tonnes of edible food ending up in landfills. In the UK, WRAP (Waste & Resources Action Programme) estimates that the hospitality sector alone generates around 1 million tonnes of food waste annually, with around 75% being avoidable. This waste has a significant financial impact, costing an estimated £3.2 billion each year. The environmental consequences are concerning. Decomposing food in landfills releases methane, a potent greenhouse gas.

For the bakery sector, waste manifests in various forms. Excess batter or dough scraps, items nearing their shelf life, and unsold end-of-day products all contribute to the problem. This accumulates. Consider a small bakery; even a daily loss of £20-£50 in unsold goods can accrue to around £18,000 in wasted revenue annually. But studies by the Food Loss & Waste Protocol found that for every £1 spent on food waste management, businesses saw a median return of £10 in savings. This highlights that the challenge of food waste also presents opportunities for innovation and positive change within the industry. By adopting more efficient inventory management systems, potentially reducing overproduction, and through better forecasting, businesses could see a direct decrease in ingredient costs. Partnering with food redistribution charities or leftover websites can not only reduce waste disposal costs but also enhance the community and marketing image.

The pastry industry thrives on creativity and attention to detail. Extending that same ingenuity to tackling food waste can transform a bitter truth into a more sustainable and ultimately sweeter future for all. By actively seeking solutions, we can ensure that we contribute to a more responsible and resilient food system, saving money and resources in the process.

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Quick bites

Finding solutions for the 3Rs of packaging in the bakery sector

https://bakeryinfo.co.uk/equipment-reports/wrap-battle-why-bakeries-should-think-inside-and-outside-the-box/702895.article

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Bakery to test AI to optimise resources and profitability

https://www.ukri.org/news/over-7-million-awarded-to-help-ai-boost-growth-in-the-uk/

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Collaboration yields award-winning recyclable baking paper

https://foodpaper.co.uk/linwood-raker-food-paper-doubles-turnover-as-demand-for-its-unique-recyclable-and-sustainably-sourced-baking-paper-soars/

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Fruit represents far more than a simple ingredient in the world of pastry. From the delicate French tarte aux fruits to the robust Brazilian quindim, fruit becomes a powerful agent of transformation, simultaneously elevating product quality, driving business innovation, and reshaping consumer experiences.

The technical integration of fruit varies across cultures. In the Austrian strudel, thinly sliced apples are layered meticulously, creating both structural integrity and complex flavour. The Apple Sharlotka (Russian or French?) relies on a core ingredient, with fruit literally woven into the cake's very structure. In the Swiss black forest cake, cherries go beyond the decoration and are a carefully considered component that impacts moisture, flavour, and structural integrity. Ultimately, fruit in pastry requires a delicate balance of art and science. It requires creativity to conceive innovative combinations, technical skill to integrate them successfully, and strategic thinking to leverage their potential.

From a business perspective, fruit is often a strategic factor for differentiation and cultural storytelling. The Scandinavian berry-laden pastries capitalise on the region's short but intense summer fruit season, and the Chilean torta curicana features native walnuts. Both products are a commercial opportunity and a celebration of local produce. Fruit can also provide a "health halo" to pastries, making consumers feel more less indulgent while enjoying a sophisticated treat.

Fruit introduces a wide spectrum of natural flavours, creating complex and appealing options. Consider, for example, the Japanese mochi, made with fresh strawberries, which provide both a visual appeal and a burst of fresh flavour. Or the Portuguese pastel de nata, where a hint of lemon zest cuts through the rich custard. The addition of blueberries and raspberries to the pastel de nata filling, a recent variation on the traditional recipe, demonstrates how fruit can fundamentally change a pastry's character.

Fruit can play a multifaceted role in the bakery and pastry industry. It's not just an ingredient; it's a driver of product quality, business strategy, and consumer satisfaction. It enhances the product's flavour, texture, and appearance and, from the consumer's perspective, meets the demand for healthier, tastier, and more sustainable options.

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Quick bites:

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Flavour trends: The potential of fruit and floral

https://www.pastrystar.com/pastry-and-bakery-trends/2025s-top-pastry-and-baking-consumer-expectations/

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How to select the right fruit fillings

https://www.bakersauthority.com/blogs/the-beginners-guide-to-baking-1/the-advantages-of-fruit-fillings-in-baking-and-cooking

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Pastry Class to working Fruit in Pastry

https://www.pastryclass.com/articles/working-with-fruits-in-pastry-preserving-freshness-flavor

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Traditionally, a wedding cake is made with tiers, wrapped in marzipan, and covered in a layer of white icing. In England, it would be a fruit cake, and slices offered not necessarily to eat, but as a souvenir to guests. A piece from the late Queen Elizabeth II’s union was auctioned for over £2,000 last year, 77 years after the event. Fruit has often been associated with fertility and abundance.

As history goes, the concept originates from the Romans. In Medieval England, weddings featured a "cake" of stacked spiced buns. A successful kiss over the tallest possible stack foretold prosperity for the couple.

But habits are evolving, and more couples are seeking alternatives, whether for aesthetic or personal reasons. Curiously, the elevated shape is consistent.

The croquembouche seems to be increasingly popular. Dated from the 17th century, this is a meticulously constructed tower of choux pastry puffs individually dipped in hard caramel and carefully assembled into a conical shape. It’s an impressive dessert centrepiece that has long held a place of honour at French wedding celebrations. Sure, the Gauls have a fixation with towers and spires. But the appeal of the croquembouche comes from both its visual spectacle and its practicality as a shared dessert. Couples traditionally unpick it as their first act together before inviting guests to enjoy it.

The macaron is another French pastry that has also become a universal wedding favourite. Their colourful shells and flavourful fillings, ranging from raspberry to salted caramel, make them a sophisticated and customisable option.

In Italy, the Millefoglie topped with fruit is still customary at weddings. But variants have started to emerge, and the tower continues to be a theme, like the cannoli tower. Originating from Sicilia, cannoli are pastry tubes filled with sweet ricotta cream, sometimes enhanced with chocolate chips or pistachios. This has gained popularity in Italian weddings as a modern and culturally significant alternative. Or the striking visual presentation photographs better for social media.

Without doubt, pastries are gradually taking over the place at the top table once occupied by the wedding cake. They can make dramatic displays, and the pastel de nata is quickly catching on, as shown by multiple wedding planners and photographers. We can’t think of a better way to celebrate.

Quick bites

Bakery leaders outline challenges and opportunities in 2025

https://bakeryinfo.co.uk/interviews/bakery-leaders-outline-challenges-and-opportunities-for-2025/701352.article

The global pastries market will continue to rise, custard pastries in particular

https://www.einnews.com/pr_news/788642636/pastries-market-to-reach-301-43-usd-billion-by-2032-with-4-2-cagr-driven-by-increasing-fast-paced-lifestyles

Bridor expands into the growing plant-based pastry market with its new range

https://in-bakery.com/bridor-offers-operators-a-new-vegan-collection/

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The pastéis de nata stand out from other custard-based pastries due to their unique combination of textures and preparation methods. Unlike French custard tarts (Flan Pâtissier), which typically have a shorter, cookie-like crust and a gentler baked custard, or English custard tarts, which feature a sturdy shortcrust pastry and nutmeg-spiced filling made with cream, pastéis de nata are characterised by their flaky, crispy shells and deeply caramelised custard. Italy's Torta della Nonna originated in Tuscany is also made with a shortcrust pastry (pasta frolla). The filling is firmer and topped with a layer of pine nuts and powdered sugar. 

The hallmark of a superior pastel de nata lies in its pastry shell, which should exhibit dozens of microscopically thin, crispy layers. This laminated dough is made through a specific technique, where butter or margarine is incorporated into the dough through multiple folds and turns.

The custard filling is equally crucial and markedly different from other custard-based desserts. A proper pastel de nata filling combines milk, sugar, egg yolks, flour, and vanilla, but its distinctiveness comes from its cooking method. The custard is pre-cooked to a specific consistency before being poured into the shells, unlike French custard tarts where the filling is often baked raw. This technique, combined with high-temperature baking, creates the signature caramelised top with dark spots.

Using fresh eggs ensures a deeper, more natural flavour and a creamier consistency. High-quality, finely milled flour yields a smoother dough that laminates effectively, creating distinct, crisp layers. And a light butter or margarine with high butterfat content ensures better flavour and creates well-defined layers. 

Temperature plays a crucial role in both preparation and serving. The pastry must be cold when shaped, while the oven must be blazing hot for baking, at temperatures around 250°C (482°F). The Pastel de Nata may be served warm, but this is not a requirement.

The final test of expertise lies in consistency. Master bakers can produce pastéis de nata that maintain consistent quality across batches, with uniform size, colour, and texture. This requires precise temperature control, exact timing, and careful attention to ingredient ratios.

Experts look for several key indicators of quality in pastéis de nata. The pastry should shatter when bitten, creating visible flaky shards, while maintaining its structural integrity. The bottom and sides should be golden brown, never pale, or doughy. When cut, the layers should be visible and distinct, not compressed, or soggy.

Quick bites

BritishBaker has compiled a series of key dates for the baking industry in 2025

https://bakeryinfo.co.uk/events/key-dates-for-the-baking-industry-in-2025/699886.article

Folic acid fortification of flours mandatory from 2026

https://www.gov.uk/government/news/birth-defects-prevented-by-fortifying-flour-with-folic-acid

Iconic bakery in London victim of a large expanding chain

https://www.timeout.com/london/news/this-independent-north-london-bakery-is-shutting-down-and-it-blames-a-new-gails-opening-nearby-012125

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Lego's enduring success as a single-product company is a testament to its ability to innovate and adapt while staying true to its core concept. The main virtue is the product's versatility. The Lego brick is a simple yet infinitely adaptable product. Another asset is constant innovation. Lego continually introduces new elements, themes, and characters, keeping the product fresh and exciting.

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As it expanded internationally, Lego created a strategy that transcends global reach, focusing on deep engagement with local audiences. This approach has been instrumental in solidifying the brand's position as a cultural icon. A cornerstone of Lego’s local blueprint is the creation of immersive retail experiences. Lego stores are designed to be more than just places to purchase products; they are interactive playgrounds where children and adults alike can engage with the brand. By incorporating local elements into store designs, such as landmarks or cultural references, Lego creates a strong connection with the community.

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In May, Lego opened its third Lisbon store, celebrating with a unique display: a 12-kilo pastel de nata constructed from 11,500 Lego bricks. Arguably the world's largest calorie-free pastel de nata, this creation showcased Lego's playful approach to local culture. The store also features a panel inspired by Portugal's iconic cobblestone pavements. This isn't Lego's first foray into Portuguese gastronomy. In 2023, the brand recreated a Porto-style francesinha using Lego bricks for their store opening in the northern city.

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Choosing the pastel de nata to promote the new Lisbon store was a clever move. As a culinary icon of Portugal, the pastry generated significant social media buzz, demonstrating Lego’s understanding of the importance of local engagement in fostering both domestic and international attention.

Lego has used food-themed sets to expand its product line and appeal to different demographics in several ways. Many sets include food-related elements like pizzerias, ice cream trucks, or grocery stores. The brand has released various food-related sets, such as the Creator 3-in-1 Burger Food Truck, the Friends Heartlake City Restaurant, and the Street Food Market. Sets for younger children, like the Duplo Bakery, introduce the play food element to a younger audience. Designed to be simple and colorful, they help young children develop fine motor skills while engaging with familiar food items.

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Food-themed sets have educational value, as they can be used by parents and educators to teach children about nutrition, cooking, and different cultures' cuisines in a creative way. These sets also tap into the popularity of food culture and culinary experiences, broadening their appeal across different age groups and interests. Advanced sets like the Parisian Restaurant cater to adult fans of Lego who enjoy complex builds and the nostalgia associated with classic diners and restaurants.

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Lego has also occasionally partnered with food brands like McDonald’s and Kellogg’s, creating mutually beneficial marketing campaigns. Ultimately, food-themed sets are often visually appealing and highly shareable on social media, encouraging users to share their builds on social media platforms, generating organic and free publicity, and boosting brand awareness.

A new patisserie opened in Lisbon's downtown, promising a pastel de nata "of superior quality, with its light crusty pastry and creamy velvety filling." The location is in Rossio, one of the prime areas in Lisbon, specifically in the new Zara flagship store. The fashion retailer took over nearly 5,000 square meters of commercial footprint across four floors. To offer the best shopping experience, it includes a cafeteria. Instead of partnering with a coffee shop chain, as is often the case in the UK, Zara invited Atelier Castro to take over the space. The result is an elegant place to enjoy the ultimate Portuguese delicacy.

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Lisbon is blessed with wonderful spots to enjoy a scrumptious pastel de nata. Zara realized that the pastel de nata is one of the country's best ambassadors, and a collaboration was in its best interest. This is not the first time the Spanish clothing giant has joined forces with emerging creators and enterprises. Nor is it unprecedented for a fashion label to link up with food. The most extraordinary example is the partnership between Prada and Pasticceria Marchesi 1824. The luxury fashion house bought Milan’s oldest and most renowned pastry shop in 2014. While Marchesi 1824 remains a family-run pastry business, Prada’s involvement led to a suitably stylish makeover, combining high fashion and gourmet Italian sweets. It also prompted an expansion, including a shop in London—close enough to Prada's main outlet in Mayfair. The alliance has given rise to interesting initiatives, including an exclusive baking workshop for Prada customers with the Master Pastry Chef of Marchesi 1824.

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There are other examples of notable partnerships between fashion brands or clothing shops and chefs or food companies, blending food culture with fashion. Uniqlo had a short-lived coffee pop-up in 2017 in their Oxford Street store. Moschino partnered with the ice cream brand Magnum in a campaign at the Cannes Film Festival with international film star and supermodel Cara Delevingne, releasing a series of tote bags in 2017. On the other side, Magnum served bespoke ice creams in their pop-up Pleasure shop in London. Iconic Japanese fashion brand Uniqlo issued a very limited-edition collection at the same time, giving a whole new meaning to fast fashion.

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Meanwhile, chef and restaurateur David Chang designed a model of Nike SB Dunk High Pro inspired by the logo and trademark aprons of his noodle bar chain, Momofuku. These collaborations often result in limited-edition clothing items or accessories featuring food-related designs or logos. They aim to combine the appeal of popular food brands with fashion to create unique, often collectible pieces. At the same time, these projects demonstrate how fashion and food are merging to create immersive retail experiences, connecting brands with consumers in more meaningful ways.

Throughout economic history, companies have engaged in a fascinating dance between product diversification and specialisation. It often follows a U-shaped pattern, with companies and economies adapting their strategies based on various factors.

In the early 20th century, specialisation was the norm, with businesses focused on core products or industries. This allowed them to develop expertise and efficiencies in their specific domains. In mid 20th century, conglomerates and diversified companies became popular, driven by the desire to reduce risk, increase growth opportunities, and leverage synergies across different businesses. Companies like General Electric, Philips, and 3M embraced diversification strategies.

The tide began to turn in the 1970s and 1980s, as many corporations struggled with managing disparate businesses effectively. Specialised companies were often more agile and efficient in their core markets. The trend shifted back towards specialisation and focus in the 1990s and 2000s, with firms divesting non-core businesses to concentrate on their primary competencies and streamline operations.

Spreading risk and exploring new ventures

In the last two decades, specialisation remained a popular strategy, even if some companies have pursued related diversification, expanding into adjacent or complementary product lines or markets. Apple expanded from computers into smartphones, tablets, and wearables, from example, and Amazon moved from e-commerce into cloud computing, streaming services, and more.

Product diversification can be an effective strategy for growth, but it comes with both potential benefits and risks. Reducing dependence on a single product or market could be important in industries with high volatility as it opens up additional revenue streams, potentially increasing overall sales and profitability. Diversification can also tap into new customer segments and markets, both geographically and demographically.

But uncontrolled diversification can be a double-edged sword. Spreading resources too thin can lead to a loss of focus and inefficiencies. Maintaining expertise and infrastructure across many sectors can be a challenge.

Building expertise and brand loyalty

In recent years, many companies have sought a balance between specialisation and related diversification, maintaining a core focus while selectively expanding into adjacent areas that leverage their existing capabilities or customer base. This often allows them to focus on high-value goods and services. They often build from niche markets into dominating specific sectors by leveraging their unique strengths and resources.

Maille has been producing mustard exclusively since 1747, introducing only new condiments and flavours. Krispy Kreme, known for their signature glazed doughnuts, or Tabasco, the branded hot sauce, are successful businesses that have stuck to their unique and iconic product. Ferrero, which started with the spread Nutella, has expanded into other confectionery products, but always within the realm of chocolate.

Successful specialised companies have often benefited from deep expertise, operational efficiencies, and strong brand recognition in their core markets. Focusing in one core product can help a company build strong brand recognition and consumer loyalty around that product. And, by dedicating all research and development efforts to a single product, companies may be better positioned to drive continuous innovation and product improvements.

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Pastry and Action!

In the Oscar-winning film "Poor Things,” Bella's innocent and impulsive nature shines through her experience with Pastel de Nata. These delicious Portuguese custard tarts captivate her completely. Unlike the social norms of the time, Bella dives into them with childlike glee, indulging in far too many for her own good. This moment perfectly portrays the wide-eyed exploration of the world by Emma Stone’s character, a stark contrast to the complex circumstances surrounding her.

The scene becomes a metaphor for Bella's journey. The Pastel de Nata, with its flaky crust and creamy centre, represents the simple pleasures she encounters for the first time. She can't resist their sweetness, much like she can't resist the new experiences life throws her way. However, her overindulgence foreshadows the potential dangers of her naivety in a world not as sweet as the custard tarts.

The superb appearance of our beloved pastry is only an example of how baked goods have been under the spotlight in the big screen for decades. From adding layers of symbolism, cultural significance to serving as a mouth-watering visual treat for the audience, pastries often play memorable roles in cinematic storytelling and aesthetics, blurring the lines between fiction and reality.

In Sophia Coppola’s “Marie Antoinette”, for example, the costume designer Milena Canonero said she developed the costumes inspired by a pastel-coloured macarons from the Parisian patisserie Ladurée. The little delicate French pastry also features in scenes of indulgence where the main character, played by Kirsten Dunst, feasts on creamy cakes and champagne as she tries on new dresses and jewels. The lavish period costumes, opulent settings, and sumptuous desserts serve as symbols of the extravagance and decadence of the French aristocracy during the 18th century - even though historically, it is thought the ill-fated queen of France never actually had macarons.

Another memorable scene is the one featuring apple strudel in "Inglourious Basterds" (2009). During lunch with Shosanna, SS Colonel Hans Landa, nicknamed the “Jew Hunter", orders strudel for pudding. He also requests whipped cream and a glass of milk for his guest, which could be a subtle insinuation he knew she was the surviving little girl from a family slaughtered by the Nazis on a French farm at the beginning of the film. The cream, added to the cake, is a shrewd trigger to see if it evokes a reaction from her by stirring up uncomfortable memories associated with the night of the massacre. The tension in the scene builds as Landa savours the German pastry, creating a sense of unease juxtaposed with the seemingly mundane act of eating dessert.

There’s also the famous line "Leave the gun, take the cannoli” in the classic “The Godfather. The reference to the traditional Sicilian pastry highlights the way the Corleone family operated – ruthlessness intertwined with a semblance of routine. Or the more uplifting scene of Meryl Streep making croissants with Steve Martin in "It's Complicated", with moments of romance and silliness. These are some samples that showcase how pastries have been used as symbolic elements, plot devices, or representations of characters' personalities and circumstances, adding depth and humour to the narratives of these films.

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Portugal might be a relatively small European nation, but it punches far above its weight when it comes to football. It is arguably one of the favourites in the current European Championship in Germany. But the true excitement of tournaments lies in the potential for underdogs to upset the giants. Portugal's rise to football prominence was gradual. Its status as a powerhouse solidified as more of its players gained international recognition and secured spots in elite clubs worldwide, elevating the nation's reputation on the global stage.

Cristiano Ronaldo is undisputedly the most successful Portuguese player, having won multiple Ballon d'Or awards and setting numerous records in his career at Manchester United, Real Madrid, Juventus and, more recently, Al-Nassr. Luís Figo was a key player for Barcelona and Real Madrid, winning the Ballon d'Or in 2000. More recently, Vitinha at Paris Saint-Germain, Rafael Leão at AC Milan, Bruno Fernandes at Manchester United, Rúben Dias or Bernardo Silva at Manchester City have been standout performers.

The sustained development of young talents has come to fruition when the national team finally reached a momentous achievement by winning the Euro 2016, followed by the inaugural UEFA Nations League title in 2019. And Portugal's ascent as a football player exporter brings significant revenue to the clubs that develop them. In the 2021/22 season alone, professional football contributed a significant €617 million to Portugal's GDP, according to the consulting firm EY. This doesn’t take into consideration other benefits in terms of tourism and cultural impact.

Now let’s forget Cristiano Ronaldo's stepovers for a moment and focus on another of the country’s strikers. Just like football represents the Portuguese calibre in sport at large, so does Pastel de Nata, the quintessential Portuguese pastry, epitomise the pinnacle of the nation's contribution to the world's gastronomy. Off the pitch, Portugal captivates taste buds with this iconic pastry.

The Pastel de Nata itself isn't exported from Portugal, but the recipe and expertise travel internationally, allowing for local production. While bakers have been perfecting this treat for generations, a new wave of entrepreneurs is taking it global. They're investing in state-of-the-art factories and opening premium shops, bringing the taste of Portugal to discerning palates worldwide. And, like football, players, all the main European capitals have now at least one quality chain of cafes or bakeries selling Pastel de Nata. Santa Nata and Cafe de Nata are in the UK Premier League of Pastel de Nata baking, Manteigaria stands out in Paris, Nata d'Ouro, De Nata and Nata Artesanos are striving in Spain, Nata Lisboa has been expanding in Spain, Austria, Turkey, Poland and Angola. And, similar to football's recent expansion in Saudi Arabia, some businesses have also been venturing into the Middle East, like Lisboa, Nata & Cafe in Jeddah and Nattas in Dubai.

Both footballers and the Pastel de Nata serve as key ambassadors for Portugal, igniting global interest in Portuguese culture and heritage. They symbolise a country that extends its influence beyond its geographical borders to enhance its cultural impact worldwide. And watching Portuguese football mastery or savouring a Pastel de Nata can both ignite a range of emotions, from excitement and passion to pure sensory delight.

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Office cake culture, where coworkers frequently bring in cakes and treats to share, has received criticism recently. The head of Britain's food regulator, the Food Standards Agency, made news last year when she compared the constant availability of unhealthy snacks in offices to passive smoking. Her comments sparked debate about whether office cake culture should change. Some argue it encourages overconsumption and normalizes unhealthy eating habits. Others say occasional treats boost morale and don't have to be unhealthy if consumed in moderation.

Social Fuel, Not Just Empty Calories

The discussion has raised questions about how to find balance around food-centric office rituals. For businesses in this segment, it raised a question about the potential of the office market. A study by the University of Cambridge in 2019 found that cakes were visibly displayed in common areas in 70.9% of the offices surveyed. This suggests there is an ingrained tradition of cake eating in the workplace, and that this is a popular snack.

A small break to eat is often an opportunity to strike up conversations with colleagues and lightens up office life. It helps build friendships and create a friendly atmosphere. This is increasingly important as companies seek to lure more staff away from remote and flexible work arrangements and restore the in-person spontaneous collaboration and team bonding that is more natural and effective when employees share a physical workspace. Productivity and innovation often suffer without these in-office interactions.

The Power of Pastry Pit Stops

People who work in offices may consume food and snacks for various reasons that are often driven by a combination of convenience, cultural factors, social dynamics, and the desire for a quick and enjoyable food option during the workday. Pastries have long been a popular option because they're convenient and easy to grab, making them a quick and time-efficient choice for busy office workers. They require minimal preparation and can be consumed without the need for utensils in informal meetings or team-building sessions. These little treats can provide a small but delightful morale boost, providing a positive element to the workday.

Pastries are often associated with celebrations and office events, transcending cultural conventions. They may be served during birthdays, promotions, or other special occasions, adding a festive touch to workplace gatherings. The wide variety of flavours, fillings, and textures allows catering to multiple tastes and dietary restrictions.

Sweet Talking into UK Offices

A pastries company can successfully establish itself in the UK office market and satisfy the sweet cravings of British workers by strategically navigating the opportunities and challenges. Often offices have on-site cafeterias or amenities with food offerings that provide employees with convenient access to a range of food options without leaving the workplace. On the other hand, proximity to areas with high office density could be advantageous for businesses, as they can attract a steady flow of office workers on breaks seeking convenient and quick food options, potentially driving demand for pastries. People often talk about glistening donuts, flaky croissants, and seductive muffins – a ubiquitous sight in break rooms and meeting tables. But there lies a golden opportunity for other varieties such as the luscious pastel de nata. Offering practical and eco-friendly packaging, bulk online orders and delivery services, assorted ranges, partnerships with deals and discounts are some of the approaches and solutions that can help build strong relationships with businesses and employees.

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Mother's Day is celebrated in the UK on Sunday, 10th March. This is an occasion that people use to express their love and appreciation for their progenitors through gifts. Flowers, chocolates, jewels are common and well-liked gifts, as are pastries and other baked goods. Many families celebrate Mother's Day with special meals or treats, and pastries are often included as a dessert or as part of a breakfast or brunch spread. Bakeries and patisseries may see increased demand leading up to Mother's Day as people look for special delicacies. Food carries emotional significance, and sharing a meal with loved ones can create meaningful memories and strengthen familial bonds.

Mother's Day is also an occasion to recognise the role of mothers as a driving force for innovation in baking. The rise of baking mixes and prepared doughs can be attributed to mothers seeking more convenient options for home baking, as they looked for ways to save time and effort while providing tasty, nutritious treats for their families. Food companies developed more ready-to-bake and ready-to-eat baked goods that simplified the process while still delivering freshness. But new generations are also inspiring change in this segment. Gen Z's passion for unique flavour experiences is pushing disruptive bakers to experiment with ingredients, flavour combinations, and even customised nutrient profiles, with reduced sugar and diets like gluten-free.

From food science labs to packaging plants, the baking industry is constantly looking out for innovative developments aimed at enhancing products and processes to satisfy consumers. On the engineering front, advanced automation and robotics are enabling more precise, efficient, and consistent large-scale production. 3D printing technology is being tested to create intricate baked goods on-demand. And AI-powered systems can now detect defects and optimise quality control. Research and development teams are developing next-level sensory experiences with flavour and texture combinations. They are also reformulating products to reduce sugar, salt, and fat without sacrificing taste. Novel baking methods like freeze-drying and dehydration are unlocking unique product formats.

Finally, recyclable, compostable, and biodegradable packaging solutions are bringing sustainability to the packaging element. Smart packaging technologies can indicate freshness and provide other data to consumers. Creative packaging designs are emerging as a brand differentiator and offering environmentally conscious consumers plastic-free options. While long rooted in tradition, baking is far from stale. The industry is rising to consumer demands and priorities through strategic innovation across multiple domains. Companies often employ seasoned pastry veterans to mentor junior chefs in the old ways. By preserving and celebrating time-tested baking processes, the pastry world retains its core  while growing in new directions.

Mother's Day serves as more than just a day of appreciation; it's a catalyst for innovation. From traditional recipes passed down through generations to cutting-edge technologies and sustainable practices, the baking industry continues to evolve while honouring its rich heritage. As we celebrate the love and nurturing spirit of mothers, we embrace both tradition and innovation, ensuring that the joy of sharing delicious pastries remains a timeless expression of love and gratitude for generations to come.

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Leonardo da Vinci's extensive collection of sketchbooks is a testament to his relentless practice. Through meticulous observation and drawing, da Vinci explored a wide range of subjects, including anatomy, engineering, and art. This deep understanding of the natural world fuelled his ideas. And this broad base of knowledge allowed the quintessential Renaissance man to make connections and see possibilities that others missed.

Leonardo wasn't afraid to dream big. His notebooks are filled with fantastical sketches of flying machines, submarines, and armoured vehicles – inventions far ahead of his time. He questioned established ideas and explored unconventional approaches. This willingness to break boundaries is a hallmark of any true pioneer.

This positive transformative change is what any business strives for. Innovation can enhance an operation by introducing new methods, technologies, and approaches that streamline processes, boost efficiency, and drive better results. Innovative tools and techniques can simplify workflows, reducing time and effort required to complete tasks. For example, automation machinery can handle repetitive tasks, allowing professionals to focus on more complex or creative aspects of their work. Advanced technologies can improve the accuracy, accessibility, customisation, and performance.

Groundbreaking practitioners are empowered to push the boundaries, driving progress and improving outcomes. Bakers are often asked for the recipe for their success, the magic formula. They will describe countless days spent mastering the basics, rolling, folding, and shaping dough, creaming butter and sugar, and perfecting delicate filling techniques. Mastering established techniques in pastry making by a relentless pursuit of perfection, ensuring the highest quality, is the real secret.

Innovation is also about finding solutions, weaving perseverance and creativity. Researching ingredients and skills, trying different combinations, constantly seeking to improve. Turning failures into successes, delivering flavour, presentation, and flawless execution. This iterative process leads to ongoing refinement and optimisation and, crucially, to cost-effectiveness. Innovations often reduce expenditure by replacing expensive equipment or materials with more affordable alternatives, or by improving resource utilisation.

In the last few months, Maria Nata has been working in an ambitious enterprise. The Maria Nata Lab is a market focused programme to continue to expand nationwide and reach more partners. The goal is to develop innovative products using our extensive expertise, like the new pre-made pastry cases. We realised bakers often struggled to perfect an authentic pastel de nata pastry. Our recipe continues to respect uphold the rich cultural heritage and the genuine flavour of Portugal.

Embraced by cafes, hotels and catering firms for its versatility, these Nata cases empower them to experiment with various fillings and decorations without the pressure of nailing the base. Another novelty is the new packaging developed with artist and designer Sofia Areal. She has created three unique designs of paper boxes with bold colours that fit four pastel de natas each.

Maria Nata isn't just about baking. With a dash of curiosity, a sprinkle of observation, and a whole lot of experimentation, we are channeling Leonardo da Vinci in this delicious journey of discovery and innovation.

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Portuguese cuisine has gained some popularity in the UK in recent years, and there are now numerous Portuguese restaurants and cafes across the country. While it may not be as prevalent as some other international cuisines, Portuguese food has earned itself a place in the UK food scene.

The success can be attributed to several factors. The sizeable Portuguese community in the UK, particularly in cities like London and Manchester, have contributed to the demand for authentic Portuguese cuisine and have helped establish and sustain Portuguese restaurants. The vibrant food scene in Stockwell contributed to the area becoming known as "Little Portugal”.

Portuguese cuisine offers a unique blend of flavours and dishes that appeal to a wide range of palates. The use of fresh ingredients, seafood, olive oil and traditional spices adds to the appeal and makes it distinctly healthy. The seasoning is influenced by the country's history of exploration and it pairs perfectly with the superb wines produced in the nation's terroirs.

This has led to some Portuguese restaurants in the UK receiving critical acclaim. Michelin-starred chef Nuno Mendes' new eatery Lisboeta in London has been designated "One to Watch" at the National Restaurant Awards 2022. The growing chain Casa do Frango has been decorated with several awards for its piri piri chicken, including ‘Emerging Concept’ at the Retailers' Retailer Awards 2023. Joia, by two Michelin starred Henrique Sá Pessoa, and Bar Douro are others that stand out.

The boom of Portuguese cookery is probably a result of a growing influence of Portuguese culture and tourism. In the last decade, Portugal won numerous travel gongs such as Best Tourist Destination in Europe, the European Football Championship, the Futsal World Cup and, last but not least, the Eurovision.

This success is not one sided, as it is a result of the enthusiasm of British diners to explore new culinary experiences and are open to trying different cuisines, including the Portuguese. Their steady quest has led to chefs and restaurateurs striving to offer quality and variety.

Dishes such as bacalhau (salted cod), grilled sardines, bifana or octopus are staples in any small tavern or terrace in Portugal. But these aren’t always widely available or a first choice by British diners. The most famous Portuguese food in the UK is arguably piri piri chicken. This combination of grilled chicken marinated in a spicy sauce made with piri piri peppers, garlic and herbs, and then grilled through, keeping the meat moist and skin crispy, is now common in any high street.

The success of the piri piri chicken is not unrelated to the universality of the pastel de nata in the UK. Both are favourites. Maybe the sweet and creamy custard helps to balance out the heat of the piri-piri chicken. They may not be traditionally served as a combined dish, there's no strict rule against enjoying them side by side. There is no right or wrong answer when it comes to deciding what to serve as a main course or a dessert. There are no rules when it comes to culinary creativity!

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The question about palm oil in the baking industry

Running an industrial bakery is a delicate balance between producing beloved baked goods on a large scale while maintaining the artisanal quality customers crave. Cost efficiency is often achieved by purchasing premium ingredients like flour, sugar, and butter in bulk for value. Using large, automated machines rather than mixing in batches allows for larger volumes to be produced efficiently. Big ovens allow high-volume baking, saving time and costs. And freezing fully baked products facilitates storage and distribution.

For large commercial bakeries, choosing the right fats and oils is an important decision impacting both production efficiency and end product quality. Many have opted to use palm oil which offers versatility and practical advantages. Arguably, palm oil lacks the rich flavours of fats like butter or lard traditionally used in baked items, but its neutral flavour and range of fractions can serve diverse baking applications from puff pastries to cookies to cakes.

Palm oil is widely used in packaged baked goods because it contains no trans fats, which are linked to heart disease. It also provides some antioxidants and vitamins. Palm oil's resistance to oxidation also increases shelf life of products - useful for commercial bakeries trying to maximize volume and efficiency.

Sourcing sustainable certified palm oil aims to mitigate environmental impacts. Irresponsible production has contributed to deforestation, habitat loss, and biodiversity decline. But certifications like RSPO (Roundtable on Sustainable Palm Oil) set standards to halt deforestation, protect wildlife, and support smallholder farmers.

Sustainability certifications have already brought meaningful improvements in responsible production, including reducing rainforest degradation and protecting vulnerable peatlands while also upholding labor rights, resolving land disputes, and enabling traceability. To achieve RSPO certification, producers must meet strict sustainable criteria. The scheme has worked to train smallholder farmers to improve yields sustainably while sharing palm oil profits. Growing demand for supply chain transparency is pushing companies to disclose palm oil supplier details, allowing full traceability.

As major corporations commit to 100% certified sustainable palm oil, this incentivizes more producers to pursue certification, expanding sustainability across the sector and catalysing impactful changes on the ground. Boycotting palm oil could hurt livelihoods of smallholder farmers in developing countries who depend on it. While progress has been made, continued effort by all stakeholders is needed to drive ongoing improvement.

Many beloved pastries use palm oil for different and often the right reasons. Quality assurance and food safety are top priorities, but the human touch still rules our baking. In the end, creating joy through baked goods is an art - one we've proudly perfected at scale while preserving the essence of craft that makes everything taste so amazing.

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The Pastel de Nata classic version is iconic and widely appreciated. It has gained international popularity, and it is enjoyed by people with diverse cultural backgrounds. Its appeal to a broad audience showcases its versatility in terms of global acceptance.

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Introducing new toppings and flavours offers several benefits that can enhance the overall culinary experience and drive customer satisfaction and business growth. This is an exercise that requires mastering the science of pairing taste and aroma.

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The Pastel de Nata has already some popular variations. Some recipes add lemon zest, cinnamon, or vanilla to the filling. Recently, some ingredients have been incorporated into the custard, such as berries (strawberries, raspberries, blueberries) and chocolate. More daring bakers experimented with specific local items such as biscuits or chestnuts.

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In certain settings, restaurants have found a way to enhance the flavour and texture by serving with accompaniments such as fresh fruit, a dollop of whipped cream or a scoop of ice cream to create a more elaborate dessert presentation.

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Some pastry chefs already experiment with alternative flours, dairy-free options, or alternative sweeteners to create some healthier variations. It can also be paired with a variety of beverages, namely coffee, tea, or even a glass of wine, depending on the time of day and context.

Understanding the key trends in the sweet pastry trade and analysing case studies can help to conceive new ideas and unique twists. The innovation has no limits. And while these additions can elevate the Pastel de Nata's profile, they can also boost the appeal to a broader audience and increase the customer base among key consumer audiences, such as the Millennials and Gen Z.

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The Pastel de Nata can be adapted to fit seasonal themes or special occasions, combining with seasonal fruit or spiced seasonings for Halloween or Christmas. Or it can be a foundation for an exercise of fusion cuisine, combining elements of the Portuguese pastry with flavours and ingredients from other cultures.

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Limited-time flavours or decorative touches can create excitement and anticipation. Launching new toppings and flavours creates opportunities for marketing and publicity. Media coverage, social media buzz, and positive customer reviews can promote the business and attract new customers.

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Adapting ingredients to cater to dietary preferences and restrictions, such as vegan options, can attract a growing market segment and show that the business is inclusive and accommodating. Premium or specialty flavours and toppings can justify higher price points, potentially increasing revenue, and profit margins.

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Experimenting allows businesses to set them apart from competitors and keep customers interested in trying something new. It can help establish a unique brand identity by offering a distinct flavour or topping that become a signature offering associated with the business.  Ultimately, this exercise also allows businesses to gather customer feedback and data, which can guide to menu optimisation and marketing strategies.

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Food trends evolve, and consumer tastes change. Staying current and adapting to these changes by introducing new flavours can help a business remain relevant and appealing to modern consumers. And by diversifying into complementary products, businesses can increase overall income, contributing to higher trade and turnover.

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The pastries takeaway market in the UK is showing a significant business potential. The UK bakery market is valued at £5 billion, and the takeaway market has been growing rapidly since the covid-19 pandemic. Currently, the pastries takeaway market in the UK is still a niche segment, but it has become a lifeline for high street and craft bakers.

This has been helped by changing of attitudes, especially by Millennials and Gen Z consumers. Research has indicated that around 60% of 16-34 year olds have ordered a takeaway dessert. Other studies suggests bakeries could boost their sales with click-and-collect or local deliveries. But if proof was needed about the trend, look at the success of the so called Britain’s favourite baker.

There are a number of factors driving the growth of the pastries takeaway market in the UK. One is the increasing flurry of people's lives. People are more likely to be on the go, so they are looking for convenient and affordable food options. They seek grab-and-go options for breakfast, snacks, and even casual meals.

Pastries are a popular choice because they are quick and easy to eat, and they are available in a variety of flavours to suit different palates.  Bakeries are well-positioned to capitalize on this growth of the takeaway market. Three of the main factors are location, location, location. Choosing the right spot, whether in high-footfall urban areas, near office complexes, or close to tourist attractions, can significantly impact the success of a takeaway business. But it also means that the shop will best placed to capitalise from an online delivery and collection service.  Promoting the pastries takeaway service is imperative, either through social media and other marketing channels. And, as pastries are often popular choices for events, parties, and special occasions, collaborating with event planners or offering catering services can open up additional revenue streams. Seasonal flavours or limited-time offers can create additional excitement and urgency, encouraging repeat business and attracting new clients. It’s also essential to make it easy for customers to order and pay for their pastries, as it’s likely they’re on a rush.

Alongside quality, shops need to draw customers. In the current cost of living crisis, everyone is looking for ways to cut their outgoings. Offering competitive prices and options to save by ordering online or rewarding loyal customers are some alternatives.  But crucial to all this is to make sure pastries are fresh and of high quality and to offer a wide range to suit all tastes and dietary needs. Choosing tried and trusted suppliers is essential to a successful enterprise. This is what Maria Nata is all about, helping partners to grow and develop their businesses.

In a post-covid world, the UK is now facing a cost-of-living crisis. A trend has emerged recently among British consumers, who are turning to frozen alternatives as a more affordable option.

Quick to react, the specialty sector has been increasing the offer of a wide range of artisanal frozen meal solutions. These products not only meet the demand for affordable and sustainable options, but also satisfy the desire for delicious culinary experiences.

The frozen food market has been growing in the UK for a number of years. Euromonitor research estimated that the UK market for frozen food was worth £7.8 billion in 2021 and would grow 3.8% annually until 2025. This includes bread, pastries, dessert mixes, frozen baked goods and cakes, but it gives a clear idea of the dynamism in the segment.

It’s not a surprise then that deep-frozen bakery specialist Bridor made a little incursion to the International Food & Drink Event (IFE) in London in March. The highlight was the new Panidor range where the Pastel de Nata shines. The frozen bakery-viennese pastries manufacturer based in Portugal was acquired only last year to reinforce the French group offering.

Frozen pastries have had a transformative effect, making it easier for bakeries, cafes, delicatessens, hotels or catering businesses to offer high-quality products while also reducing costs and increasing efficiency. Fresh pastries may have a different texture, but they also require more time, space and skill to make. Frozen pastries are convenient and can last longer.

Bakeries can store frozen pastries until they are needed, which helps to reduce waste and increase productivity. It also offers consistent quality, as frozen pastries are manufactured in a controlled environment, which ensures consistent quality and flavour. Quality helps to enhance the service reputation and customer loyalty.

Flexibility is also a benefit. Frozen pastries come in different shapes, sizes, flavours and fillings, which can cater to different customer preferences and occasions. Bakeries can also resort to the frozen variety and test new snacks to diversify their menu without investing in expensive equipment or additional staff.

They are healthier than people think. Frozen pastries can be made with wholesome ingredients such as whole grains, fruits, nuts and seeds, which can provide fibre, antioxidants and other nutrients. Because they’re ultra-frozen, the freshness of nutriments is locked in. They can also be lower in saturated fat than traditional pastries if they use unsaturated fat spreads instead of butter or lard.

Crucially, it allows cost savings, not only because frozen pastries can be purchased in bulk, require less labor and ingredient. Not to mention the reduced waste and environmental impact.

It terms of logistics, frozen pastries can be shipped and stored easily, making them accessible in establishments in remote locations or with limited resources and space. This provides businesses to offer a wider variety of baked goods, helping to keep track of stock better, meet consumer demand and increase revenue.

Frozen pastries are a particularly smart choice for urban businesses that want to offer delicious, nutritious and satisfying products to their customers while saving time, money and resources.

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An epic exploration to the intricate art of pastel de nata

The origins of the pastel de nata can be traced back to centuries ago, says David Gomes, as we join Maria Nata's Technical Consultant,  on a journey through history and the intricate baking process.

In the annals of culinary history, a tantalising record emerges from the 17th century, a time when "pasteis de leite" or milk pasties made their debut in the cooking manual of Infanta D. Maria. Then, in the 19th century, nun's recipe records from the Odivelas Monastery whispered secrets of the delectable pastel de nata we know today. Though references can be found in various books and records, information about the intricate folding of the dough is scarce. Yet, this very process is what lends the pastry its unique characteristics.

The ingredients are the foundation upon which this culinary masterpiece is built, emphasises Gomes. Start by mixing a kilo of flour, 500 millilitres of filtered water, 14 grams of salt, and no more than 500 grams of fat. This should yield two kilos of puff pastry.

The choice of flour holds great significance. Avoid starch-laden varieties, for they produce a dough that is thick, hard, and devoid of elasticity. The optimum flour possesses a generous dose of gluten, reminiscent of bread flour, or even higher. Water, too, plays a crucial role. It should be filtered, so that the limescale doesn’t thicken and break the dough. Acidic waters can also harm the gluten chains.

The salt should ideally be unrefined sea salt. A few grams, can work wonders. It enhances the flavor of the puff pastry, encourages the fusion of water and flour, lending stability to the dough. Resting will transform the humble mixture into a pliable, mouldable creation. A cool resting place, like a fridge, can expedite this magical metamorphosis.

Now, let's turn our attention to the glorious fats. After butter, lard and margarine were also adopted as alternatives. Today, professionals favor specialised butters and margarines. Divided into portions, they become the layers that weave their way through the dough. Some bakeries choose a traditional two-layer approach, while others opt for three or four, each with its own nuances. The distribution of fat, the meticulous folding, the precision cuts to fit the moulds—these are the secrets that yield the crispiness and delicate thinness enthusiasts prize.

David Gomes points to some frequent mistakes. Working with a normal puff pastry dough stretched thin, haphazardly cut into round shapes, and moulded without finesse will often burst open at the corners, its bottom soaked in fat, its sides lackluster and plasticky. Or trying to roll and cutting it as if it were destined to be a pastel de nata will inevitably lead to a thick, spiraled bottom and the same pitfalls as before.

Last but not least, the baking process requires a blazing oven at temperatures ranging from 300 to 350 degrees Celsius. In a mere ten to fifteen minutes, freshly made pastries transform under the heat. But an unbalanced oven can deceive: too much heat from the top will not give the dough even time to flake and in the cooling process it will become fat and thick. If the temperature is too low, the cream will overcook.

To identify a good pastel de nata, David Gomes suggests observing it closely, for a telltale sign lies in the generous proportion of cream surrounded by a thin layer of pastry. Then turn it around and you should find a spiral, dancing gracefully from the centre of the dough to its very borders. This is the result of the expertly cut raw dough, a delicate strip bonded by fat, creating the exquisite flakiness that sets it apart from ordinary pastries. A marvel to behold, resembling a nest crafted by loving birds.

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