Padaria by Chef Andre Leite Menu

Pastries

Custard tarts and egg-rich pastries from mainland Portugal and the Azores.

• Bolas de BerlimVegetarianPortuguese take on the filled doughnut, a sugar-rolled yeast ball split and stuffed with thick egg custard.
• QueijadasVegetarianSmall cheese tarts made with fresh cheese, sugar and eggs, dense and slightly chewy with a golden, crackled surface.
• Pastéis de FeijãoVegetarian · Contains nutsLittle tarts from Torres Vedras filled with a sweet paste of white beans, almonds and eggs, dusted with powdered sugar.
• TravesseirosVegetarian · Contains nutsPillow-shaped puff pastries from Sintra filled with almond and egg-yolk cream and rolled in sugar.
• Mil-FolhasVegetarianPortuguese mille-feuille of crisp puff pastry sheets around pastry cream, topped with white icing and a chocolate pattern.
• Bola de ArrozVegetarianCupcake-like rice cake with a slightly coarse crumb from rice flour, lemony and baked in a fluted paper cup.
• Pastéis de NataVegetarian · Popular pickCustard tarts in blistered, flaky puff pastry cups, the filling scorched in spots for a caramelized top; often finished with cinnamon.

Sweet Breads & Malasadas

Enriched breads and fried doughs closely tied to Azorean and Madeiran communities.

• Massa SovadaVegetarian · Popular pickPortuguese sweet bread with a soft, fluffy, faintly lemony crumb and a deep mahogany crust, sold as round loaves or rolls.
• MalasadasVegetarian · SeasonalHoleless yeast doughnuts fried until puffed and golden, rolled in granulated sugar while warm; traditional before Lent.
• Filled MalasadasVegetarianMalasadas split and piped with vanilla custard, chocolate or coconut cream for a richer, softer bite.
• Folar da PáscoaVegetarian · SeasonalEaster sweet bread scented with anise and cinnamon, often baked with whole eggs set into the top of the loaf.
• Bolo LêvedoVegetarianAzorean griddle-cooked muffin, lightly sweet with a springy crumb, split and toasted for breakfast sandwiches.
• Sweet Bread RollsVegetarianIndividual buns made from massa sovada dough, glossy with egg wash and soft enough to pull apart by hand.

Breads

Everyday crusty rolls and corn breads for the Portuguese table.

• Pão CaseiroVegetarian · VeganHomestyle round loaf with a floury crust and chewy, open interior, suited to soups like caldo verde.
• Pão de LóVegetarianAiry, eggy sponge cake baked in a ring pan, some regional versions left slightly runny in the center.
• Bolo do CacoVegetarianMadeiran flatbread with sweet potato in the dough, griddled and served warm with garlic butter.
• Papo-SecoVegetarian · VeganCrusty little Portuguese roll with a pinched center, crisp outside and soft inside, used for bifana and chouriço sandwiches.
• Broa de MilhoVegetarian · VeganDense cornbread made with yellow cornmeal and some rye or wheat, with a rough crackled crust and slightly sweet crumb.

Cakes & Cookies

Slices, cookies and small cakes for coffee and celebrations.

• Bolo de BolachaVegetarianLayered cake of Maria cookies dipped in coffee and stacked with sweetened butter cream, chilled until sliceable.
• Bolo ReiVegetarian · SeasonalChristmas ring cake crowned with candied fruit and nuts, with a soft, citrus-scented brioche-style dough inside.
• Biscoitos de AzeiteVegetarianCrisp olive oil cookies flavored with cinnamon and lemon, lightly sweet and good for dunking in coffee.
• SuspirosVegetarianCrisp meringue kisses of whipped egg white and sugar that shatter on the first bite and dissolve into airy, vanilla-tinged sweetness.
• Toucinho do CéuVegetarian · Contains nutsConvent-style cake of ground almonds, egg yolks and sugar syrup with a dense, moist interior and a powdered sugar-dusted top.
• AreiasVegetarianSmall sandy-textured butter cookies from Cascais, scented with lemon zest and rolled in cinnamon sugar, crumbling softly with each bite.

Savory

Turnovers and croquettes common at Portuguese bakery counters.

• Pastéis de BacalhauSavoryCodfish cakes of salt cod, potato, onion and parsley, shaped into quenelles and fried until crunchy.
• Chouriço Bread (Pão com Chouriço)SavorySoft bread baked around slices of smoky paprika-spiked chouriço, so the oils perfume the crumb.
• Croquetes de CarneSavoryCylindrical croquettes of finely minced beef and pork seasoned with nutmeg, garlic and parsley, breaded and fried until deeply golden.
• Empadas de GalinhaSavorySmall round pies with a short, buttery crust enclosing shredded chicken cooked with onion, white wine and herbs.
• Rissóis de CamarãoSavoryHalf-moon turnovers of soft pastry filled with creamy shrimp béchamel, then breaded and fried to a thin, crisp shell.

Drinks

• ChampurradoVegetarian · Gluten-freeThick, warm masa-based drink cooked with Mexican chocolate, cinnamon, and piloncillo; spoon-coating texture that pairs naturally with pan dulce or tamales.
• Mexican hot chocolateVegetarianDisks of cinnamon-scented, slightly grainy Mexican chocolate melted into milk and frothed with a molinillo for a foamy, spiced cup.
• HorchataVegetarian · Gluten-freeChilled rice drink blended with cinnamon, vanilla, and sugar, sometimes with almonds; milky-white, lightly gritty, and cooling on a hot afternoon.
• Agua frescaVegan · Gluten-freeFresh fruit blended with water, lime, and a little sugar; common rotating flavors include watermelon, cantaloupe, pineapple, and jamaica (hibiscus).
• Cafecito (Cuban espresso)Vegan · Gluten-freeShort, intensely sweet espresso made by whipping the first drops with sugar into an espumita foam; served in thimble-sized cups to share.
• Café de ollaVeganMexican coffee simmered with piloncillo and cinnamon stick, traditionally in a clay pot; earthy, spiced, and molasses-sweet without any milk.