Workshop Overview
- LanguagePortuguese
- Duration3
- DifficultyBeginner
- Next Date22/11/2026
What's Included
Included
- All materials and ingredients to make the bread
- Recipe
- Expert guidance from our team
- Traditional pastry-making techniques
- Tips for achieving delicate textures and balanced flavours
Not Included
- Transportation
Location Details
Chezmoi - Atividades de Cooking, Rua Fernando Maurício, Lisboa, Portugal
Bookings close 24 hours before the workshop starts.
Your Teacher
15 workshops · 1 follower
Food has always played a central role in Isabel's personal history and memories. As a mother, understanding the impact of nutrition on daily life—from energy levels to overall wellness—became more than just a concern; it evolved into a passion and ambition. This journey led Isabel to Feedme, where she now serves as both an instructor and manager. She has transformed her passion for eating well into a mission: helping Portuguese families enjoy healthier meals without complexity. As a Health Coach, Isabel prioritizes positive yet practical nutrition. You won't find impossible recipes or overwhelming challenges in her approach—just smart choices, simple planned processes, and delicious, health-promoting results!
FAQ's
Conventual pastry refers to a traditional style of Portuguese sweets historically associated with convents and monasteries. These desserts are particularly known for their generous use of egg yolks and sugar.
You’ll discover traditional conventual pastry-making techniques and learn how to prepare classic Portuguese sweets while exploring the history and traditions behind them.
Yes. The workshop is hands-on and guided step by step, making it accessible even if you have little or no previous pastry-making experience.
Yes. You’ll take part in the practical preparation and learn techniques that you can use to recreate traditional Portuguese sweets at home.
No. Alongside the practical work, the workshop introduces you to the cultural and historical importance of conventual pastry in Portugal, making it both a culinary and cultural experience.
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