Elizabete Artisan Bakery + Coffee Shoppe

Golden, flaky custard tarts with silky egg custard caramelized to perfection in the oven. Best enjoyed warm with a sprinkle of cinnamon. The Pastel de Nata originated at the Jerónimos Monastery in Belém, Lisbon, in the 18th century. Authentic. Irreplaceable. The most beloved tart in Portugal, and now in Parkland, Florida.

Leavened with Galegas, born from ancestral vineyard grapes, spring water, and stone-milled Galician flour. Twenty-four hours of slow fermentation. Scaled to 1 kg before baking, loaded with toasted sunflower, pumpkin, chia, and sesame seeds. Four seeds. One living starter. Forty-eight hours. The loaf that rewards with texture and depth in every slice.

Leavened with Galegas, born from ancestral vineyard grapes, spring water, and stone-milled Galician flour. Twenty-four hours of slow fermentation. Scaled to 1 kg before baking, packed with briny Kalamata olives and aromatic fresh rosemary. Bold, earthy, Mediterranean in character. A loaf built for the table, not just the toaster.

Leavened with Galegas, our living sourdough starter born in the village of Galegas, Alvaiázere, Portugal, from three elements: ancestral vineyard grapes, water from the natural spring of Azenha, and stone-milled flour from Galicia, Spain. Twenty-four hours of slow fermentation. Each loaf is scaled to 1 kg before baking, naturally leavened, no commercial yeast, no shortcuts, no compromise. Crisp golden crust. Chewy, tangy crumb.

Golden braided loaf with a soft, eggy-sweet crumb. Rich and tender. Hand-braided the morning of delivery, the braid is craft, not decoration. A bread that rewards the table it is placed on.

A 70g hand-shaped croissant filled with 50g of classical frangipane, a rich almond cream made from butter, sugar, eggs, and finely ground almonds, slow-baked until it sets into something between a pastry and an almond cake. Topped with toasted almonds. Frangipane is a classical French preparation. The weight tells you what the name already promises: this is a serious croissant.

Golden, flaky layers of premium butter dough. Crisp outside, soft and airy within. Each croissant weighs 70g, shaped entirely by hand using classical Viennoiserie lamination. The croissant every other piece in this collection is measured against. The standard, set deliberately high.

A 70g hand-shaped croissant filled with 50g of your choice: almond frangipane, pistachio cream, Nutella, or dulce de leche. Four croissants on your terms.

A 70g hand-shaped croissant filled with 50g of creamy dulce de leche. Buttery, shattering pastry meets luscious caramel sweetness. South America meets the European table, in 120g of precise, intentional craft.

A 70g hand-shaped croissant generously filled with 50g of creamy Nutella. Crisp layers meet velvety hazelnut-chocolate in every bite. 120g of the most honest indulgence on this menu.

A 70g hand-shaped croissant wrapped around not two but three rich Belgian dark chocolate sticks. Crisp outside, molten inside. The classic of the Viennoiserie tradition, made without shortcuts, and filled with the generosity the weight confirms.

A 70g hand-shaped croissant generously filled with 50g of lush pistachio cream. Nutty richness meets shattering, buttery layers in every bite. One of the most sought-after pieces in the Elizabete collection, 120g of pure intention.

Soft, pillowy enriched dough layered with butter, cinnamon, and sugar. Baked golden. The kind of roll that makes Saturday morning something to anticipate all week, before the alarm, before the coffee, before anything else.

Flaky laminated pastry filled with silky and baked pastry cream, finished with your choice of seasonal fruit, each a distinct, classical preparation made by hand: mixed berries glazed to a lacquered shine; apple slices baked golden with a simple syrup glaze; or pears slow-cooked in a red wine reduction until they turn deep ruby and absorb the warmth of the wine.