In this historical chronicle published in the Fugas supplement of the Público newspaper in 2012, Miguel Esteves Cardoso describes the pastel de bacalhau as “the most Portuguese fast food there is.” For that, and for everything else, we wanted to […]
When we eat a cake, we don’t think about the flour used to make it, nor do we know where it came from, or in which field the grain ground to make it was grown. Nor do we think about […]
In the municipality of Alcobaça there are two Fabrico Próprio establishments that have been developing significantly different approaches to semi-industrial confectionery in terms of production, presentation, consumption and value creation. Alcôa, founded in the 1980s in the center of Alcobaça, […]
Babà au Rhum was created in the early 18th century by pastry chef Nicolas Stohrer to satisfy the desire of King Stanislas Leszcynski, then exiled in Alsace. This soft pastry, initially soaked in Madeira wine and later in Jamaican rum, […]
The manufacture and consumption of doce de leite in Brazil resembles in many respects that of Fabrico Próprio confectionery in Portugal. Made at home but also in factories, this confection is deeply embedded in Brazilian culture, economy and taste – […]
The Fabrico Próprio universe is characterised primarily by one-portion cakes, which are consumed throughout the country and throughout the year. However, there is a part of this universe that consists of cakes that are not sold by the unit but […]
Designed and produced with the same purpose as signs, awnings and other communication equipment found in Fabrico Próprio snack-bars, cafes and pastry shops, packaging and wrapping paper carry the brands and messages of these commercial establishments far beyond their doors. […]
Over the nearly 17 years of the Fabrico Próprio project we witnessed the emergence of a “Fabrico Próprio generation”, in which both designer-pastry chefs and pastry chef-designers were inspired by our work in their rethinking of semi-industrial Portuguese pastry. Going […]
Since it began producing and selling margarine in Portugal in 1926 under the brand Vaqueiro, the Anglo-Dutch multinational FIMA-Lever (later known as Unilever) has had an undeniable influence on the creation of the so-called Fabrico Próprio confectionery. This influence was […]
In the 1980s Portugal went through a croissanterie fever. The popularization of deep-frozen puff pastry and the eagerness to try each and every novelty fostered the sale of a new product: the croissant. Served hot, plain or with a countless […]
The exponential increase in tourism and the liberalisation of the rental market have caused huge changes to local commerce in Portugal. None other of such changes have affected Fabrico Próprio establishments as the ascension of the Pastel de Nata. Numerous […]
Architects Victor Palla and Joaquim Bento d’Almeida were pioneers in the design of snack bars in Portugal. Among the more than twenty snack bars they designed, the first – Términus, which opened in 1949 – and the only one that […]
