Corvelos Portuguese Bakery Menu

Pastries

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

• 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.
• Bolas de BerlimVegetarianPortuguese take on the filled doughnut, a sugar-rolled yeast ball split and stuffed with thick egg custard.

Sweet Breads & Malasadas

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

• Sweet Bread RollsVegetarianIndividual buns made from massa sovada dough, glossy with egg wash and soft enough to pull apart by hand.
• 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.

Breads

Everyday crusty rolls and corn breads for the Portuguese table.

• 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.
• Pão CaseiroVegetarian · VeganHomestyle round loaf with a floury crust and chewy, open interior, suited to soups like caldo verde.

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.

• 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.
• Pastéis de BacalhauSavoryCodfish cakes of salt cod, potato, onion and parsley, shaped into quenelles and fried until crunchy.

Drinks

• 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.
• CortaditoVegetarian · Gluten-freeSweetened Cuban espresso cut with a splash of steamed milk, giving a smaller, stronger alternative to a latte with caramel-like depth.
• Café con lecheVegetarian · Gluten-freeCuban-style espresso poured into a mug of hot, sweetened milk; the classic morning partner for buttered, pressed Cuban toast.
• 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.