This morning Fabrico Própriok went live on (super popular TV morning show) Você na TV on TVI. Our chat with Manuel Luis Goucha and Cristina Ferreira was a lot of fun. Thanks for having us! Here’s the video.

This Saturday, February 23, we’re spending all afternoon at the Óbidos International Chocolate Festival, where we’ll show for the very first time one of the new cakes we’ve been developing with chef Paulo Santos at the Oeste School of Hospitality and Tourism – Óbidos. We’ll also […]

While the French argue that un croissant pur beurre, il n’ya rien de mieux, the Portuguese make, and eat, croissants in any way they please. Proof of that is this article published in Time Out Lisbon, which made our week. Starting by […]

On December 12 2012 we attended the launch of the Confectionery Technical Manual, a handbook published by the Tourism of Portugal’s Hospitality and Tourism Schools. Since then we’ve been suggesting this book to anyone who asks us if our book contains recipes […]

As if it wasn’t enough for our book to be one of Time Out Portugal’s Editor-in-Chief João Cepeda’s Christmas suggestions, in the magazine’s (monthly) Porto edition, and also be part of its Christmas special in Lisbon, the last issue of 2012 comes with our favorite chef, Hugo Nascimento, on the […]

We are delighted to be part of this year’s Monocle Christmas Market, where we could not be better represented: Catarina Portas included copies of our book in the selection of Portuguese products A Vida Portuguesa is taking, as one of […]

Pastel de Nata, Palmier, Jesuíta, Alsaciano, Bolo de Arroz, Parra, Mil Folhas, Queque, Travesseiro, Bom Bocado, Brisa, Esquimó, Pata de Veado, Orelha, Rim, Tíbia, Caracol, Bábá, Napoleão, Josefina, Bola de Berlim, Xadrez, Duchesse…  We are not talking about regional sweets […]

“Let Them Eat Cake”, one of history’s most famous phrases and misattributions, is also one of the most popular expressions associated with confectionery and was supposedly uttered not by Marie-Antoinette, but by Maria Theresa of Spain. We’re looking for other such maxims […]

On November 4th we were near Montemor-o-Novo, at the Hotel L’AND Vineyards, to talk about the Fabrico Próprio project and what’s new in the second edition, but also on the connections between semi-industrial confectionery and Japanese culture, at the Gastronomic […]

We invite all clients of the Montepio bank to take part in the Fabrico Próprio Competition in Autumn edition of Montepio Magazine. As written on page 87, you only have to “send a confectionery recipe with history. It can be something you […]

Fabrico Próprio’s second edition was launched during a sweet  matinée in September at the Center of Culinary Arts. We were honored to have Catarina Portas presenting the book, and Pedro Mesquita alternating records for us. We were happy to have once more […]

The first 1,000 copies of the second edition of the book arrived at Studio Pedrita on September 11. We immediately began to send them to all our subscribers and to gradually deliver them to our partner bookstores and shops. Soon we’ll have […]