Pasteis de Nata Workshop in Lisbon
Bake Portugal's most iconic pastry with your team
Last updated: March 2026

A pasteis de nata baking workshop in Lisbon for company teams costs €35–75 per person, lasts 2–3 hours, and accommodates groups of 6–25. Sessions take place in professional bakeries near Belem and cooking studios in Chiado, led by pastry chefs who guide teams through every step — layering the flaky puff pastry, preparing the signature egg custard, assembling and baking at 300 degrees, and achieving the distinctive caramelised top. Teams eat what they bake, usually 6–8 tarts per person, with coffee and a drink included. At €35–45 per person you get a solid hands-on session in a real bakery with a professional chef. At €55–75 per person expect a premium experience with wine pairing, a guided pastry history tour, or a museum visit combined with the workshop. A competition format where teams vote on the best tart adds natural energy. Pasteis de nata workshops are the most uniquely Lisbon team activity available. GalaCube curates 3–5 vetted workshop event matches and delivers them within 24 hours — free for you.
What is a Pasteis de Nata Workshop?
Learn to make pasteis de nata from professional pastry chefs in Lisbon. Your team masters the flaky dough, creamy custard filling, and perfect caramelisation. Eat what you bake, compete for best tart, and take home recipes. Available in Belem bakeries and Chiado studios.
Also known as: Pasteis de Nata Workshop Lissabon Team · Popular for company events and team building in Lisbon
Available in: Belem, Chiado, Alfama
What to Expect
Your team arrives at a real bakery or professional kitchen — marble counters dusted with flour, copper molds laid out, and the sweet smell of baking custard already in the air. The pastry chef introduces the history of pasteis de nata (dating back to the monks of Jeronimos Monastery in Belem) and walks everyone through the process. First, the dough: you learn the technique of layering butter between thin sheets of pastry dough, rolling and folding repeatedly to create the signature flaky shell. It's physical work — rolling pins, flour everywhere, and plenty of team banter about whose dough is thinnest. Then the custard: egg yolks, sugar, cream, cinnamon, and lemon zest whisked to the perfect consistency. The chef demonstrates the exact ratio and technique. Assembly is where it gets competitive. Each person presses their dough into molds, fills with custard, and slides trays into a blazing-hot oven (300°C+). The wait is tense — 12 minutes until the tops blister and caramelise. When the trays come out, the room fills with that unmistakable smell. Teams taste their own creations, dust with cinnamon, and vote for the best tart. Everyone takes home 6–8 pasteis and the recipe. The experience ends with coffee and often a port wine toast.
Pricing Breakdown
Budget
At €35–45 per person, you get a 2-hour hands-on session in a real bakery with one pastry chef, all ingredients, an apron, and 6–8 pasteis per person to eat and take home. Coffee included. Studios in Belem or Chiado at this tier are professional but not luxurious. Great for teams focused on the baking itself.
Mid-Range
At €45–55 per person, expect a private session with a senior pastry chef, premium ingredients, a wider drink selection (wine, ginjinha), and a brief guided introduction to Portuguese pastry history. Sessions run 2.5 hours with more time for the tasting portion. Some studios at this level include printed recipe cards and a photo slideshow.
Premium
At €55–75 per person, you get an exclusive experience: a renowned pastry chef leads your team through an extended 3-hour session including a pasteis de nata history tour, the baking workshop, wine pairing with Portuguese wines, and often a visit to a local bakery or market. Some premium options include a guided walk through Belem's Discoveries quarter before or after the workshop. Perfect for client entertainment or milestone celebrations.
| Tier | Details |
|---|---|
| Budget | At €35–45 per person, you get a 2-hour hands-on session in a real bakery with one pastry chef, all ingredients, an apron, and 6–8 pasteis per person to eat and take home. Coffee included. Studios in Belem or Chiado at this tier are professional but not luxurious. Great for teams focused on the baking itself. |
| Mid-Range | At €45–55 per person, expect a private session with a senior pastry chef, premium ingredients, a wider drink selection (wine, ginjinha), and a brief guided introduction to Portuguese pastry history. Sessions run 2.5 hours with more time for the tasting portion. Some studios at this level include printed recipe cards and a photo slideshow. |
| Premium | At €55–75 per person, you get an exclusive experience: a renowned pastry chef leads your team through an extended 3-hour session including a pasteis de nata history tour, the baking workshop, wine pairing with Portuguese wines, and often a visit to a local bakery or market. Some premium options include a guided walk through Belem's Discoveries quarter before or after the workshop. Perfect for client entertainment or milestone celebrations. |
Best Locations in Lisbon
Belem is the spiritual home of pasteis de nata — workshops here put you within walking distance of the legendary Pasteis de Belem bakery and the Jeronimos Monastery where the recipe originated. Chiado has professional cooking studios with modern kitchens and central accessibility, ideal for teams based in city-centre hotels. Alfama offers more intimate, home-style baking experiences in converted townhouses with character.
Tips from Our Team
- 1.
Book morning sessions if visiting in summer — bakery kitchens with ovens at 300°C get warm fast, and morning slots are more comfortable.
- 2.
Bring containers for extra pasteis — most workshops produce 6–8 tarts per person, and you'll want to share with colleagues who didn't attend.
- 3.
Pair with a Belem walking tour for a half-day experience — the Discoveries monuments, Tower of Belem, and Jeronimos Monastery are all within 15 minutes' walk.
- 4.
For groups over 20, request two pastry chefs. One instructor managing 25 people means less hands-on guidance per person.
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