Portuguese Coconut Bun 椰子麵包

The traditional British Xmas delicacy with a crumbling crust and a sweet filling of dried fruits & nuts

Our soft brioche dough shaped into a Portuguese specialty that is a traditional breakfast & afternoon snack in cafés in Portugal

topped with fresh tomato & thyme

At Nata Bakery

On the following days

we handcraft the original Portuguese tarts (or 'Nata' as Portuguese abbreviate it)

made from sourdough starter and full of healthy seeds and grains

no walnut on cake dough

realising their discovery

NOTE: due to the high humidity in Macau we recommend heating up the baguette in a toaster oven (not microwave) to make crunchy and bring out that freshly baked feel

The recipe being no longer secret

to which they added dried fruits and almonds