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Found 201 photos matching ″Cake″

Chocolate cake in breakfast concept.
Chocolate cake in breakfast concept.
Chocolate cake in breakfast concept.
Chocolate cake in breakfast concept.
Chocolate cake in breakfast concept.
Chocolate cake in breakfast concept.
Chocolate cake in breakfast concept.
Chocolate cake in breakfast concept.
Chocolate cake in breakfast concept.
Chocolate cake in breakfast concept.
Chocolate cake in breakfast concept.
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Bolo Rei or King Cake is a traditional portuguese Christmas festivities delicacy.
Bolo Rei or King Cake is a traditional portuguese Christmas festivities delicacy.
Bolo Rei or King Cake is a traditional portuguese Christmas festivities delicacy.
Bolo Rei or King Cake is a traditional portuguese Christmas festivities delicacy.
Bolo Rei or King Cake is a traditional portuguese Christmas festivities delicacy.
Bolo Rei or King Cake is a traditional portuguese Christmas festivities delicacy.
Bolo Rei or King Cake is a traditional portuguese Christmas festivities delicacy.
Bolo Rei or King Cake is a traditional portuguese Christmas festivities delicacy.
Bolo Rei or King Cake is a traditional portuguese Christmas festivities delicacy.
Bolo Rei or King Cake is a traditional portuguese Christmas festivities delicacy.
Bolo Rei or King Cake is a traditional portuguese Christmas festivities delicacy.
Bolo Rei or King Cake is a traditional portuguese Christmas festivities delicacy.
‘Pasteis de Belem’ presentation, Portugal on Thursday, May 04, 2006. In the beginning of the Nineteenth century, in Belem, next to the Jeronimos Monastery there was a sugar cane refinery linked to a small general store and as the liberal revolution took place, back in 1820, monasteries were shut in Portugal. In an attempt to survive, someone from the monastery offered sweet pastries for sale at the shop, which rapidly became know as “Pasteis de Belem”. Since 1837 that the “Pasteis de Belem” confectionary is baking these extravagantly delicious pastries, following the ancient ‘secret receipe’ from the monastery and only know by the master confectioners who handcraft these pastries every day, on an average of 110.00 a week. 140 people work, every day, at the bakery. One of the so called ‘recipe secrets’ is based on the scrupulous selection of ingredients, contributing to the flavor preservation of the Portuguese acient confectionary industry.
‘Pasteis de Belem’ presentation, Portugal on Thursday, May 04, 2006. In the beginning of the Nineteenth century, in Belem, next to the Jeronimos Monastery there was a sugar cane refinery linked to a small general store and as the liberal revolution took place, back in 1820, monasteries were shut in Portugal. In an attempt to survive, someone from the monastery offered sweet pastries for sale at the shop, which rapidly became know as “Pasteis de Belem”. Since 1837 that the “Pasteis de Belem” confectionary is baking these extravagantly delicious pastries, following the ancient ‘secret receipe’ from the monastery and only know by the master confectioners who handcraft these pastries every day, on an average of 110.00 a week. 140 people work, every day, at the bakery. One of the so called ‘recipe secrets’ is based on the scrupulous selection of ingredients, contributing to the flavor preservation of the Portuguese acient confectionary industry.
‘Pasteis de Belem’ presentation, Portugal on Thursday, May 04, 2006. In the beginning of the Nineteenth century, in Belem, next to the Jeronimos Monastery there was a sugar cane refinery linked to a small general store and as the liberal revolution took place, back in 1820, monasteries were shut in Portugal. In an attempt to survive, someone from the monastery offered sweet pastries for sale at the shop, which rapidly became know as “Pasteis de Belem”. Since 1837 that the “Pasteis de Belem” confectionary is baking these extravagantly delicious pastries, following the ancient ‘secret receipe’ from the monastery and only know by the master confectioners who handcraft these pastries every day, on an average of 110.00 a week. 140 people work, every day, at the bakery. One of the so called ‘recipe secrets’ is based on the scrupulous selection of ingredients, contributing to the flavor preservation of the Portuguese acient confectionary industry.
‘Pasteis de Belem’ presentation, Portugal on Thursday, May 04, 2006. In the beginning of the Nineteenth century, in Belem, next to the Jeronimos Monastery there was a sugar cane refinery linked to a small general store and as the liberal revolution took place, back in 1820, monasteries were shut in Portugal. In an attempt to survive, someone from the monastery offered sweet pastries for sale at the shop, which rapidly became know as “Pasteis de Belem”. Since 1837 that the “Pasteis de Belem” confectionary is baking these extravagantly delicious pastries, following the ancient ‘secret receipe’ from the monastery and only know by the master confectioners who handcraft these pastries every day, on an average of 110.00 a week. 140 people work, every day, at the bakery. One of the so called ‘recipe secrets’ is based on the scrupulous selection of ingredients, contributing to the flavor preservation of the Portuguese acient confectionary industry.
‘Pasteis de Belem’ presentation, Portugal on Thursday, May 04, 2006. In the beginning of the Nineteenth century, in Belem, next to the Jeronimos Monastery there was a sugar cane refinery linked to a small general store and as the liberal revolution took place, back in 1820, monasteries were shut in Portugal. In an attempt to survive, someone from the monastery offered sweet pastries for sale at the shop, which rapidly became know as “Pasteis de Belem”. Since 1837 that the “Pasteis de Belem” confectionary is baking these extravagantly delicious pastries, following the ancient ‘secret receipe’ from the monastery and only know by the master confectioners who handcraft these pastries every day, on an average of 110.00 a week. 140 people work, every day, at the bakery. One of the so called ‘recipe secrets’ is based on the scrupulous selection of ingredients, contributing to the flavor preservation of the Portuguese acient confectionary industry.
‘Pasteis de Belem’ presentation, Portugal on Thursday, May 04, 2006. In the beginning of the Nineteenth century, in Belem, next to the Jeronimos Monastery there was a sugar cane refinery linked to a small general store and as the liberal revolution took place, back in 1820, monasteries were shut in Portugal. In an attempt to survive, someone from the monastery offered sweet pastries for sale at the shop, which rapidly became know as “Pasteis de Belem”. Since 1837 that the “Pasteis de Belem” confectionary is baking these extravagantly delicious pastries, following the ancient ‘secret receipe’ from the monastery and only know by the master confectioners who handcraft these pastries every day, on an average of 110.00 a week. 140 people work, every day, at the bakery. One of the so called ‘recipe secrets’ is based on the scrupulous selection of ingredients, contributing to the flavor preservation of the Portuguese acient confectionary industry.
‘Pasteis de Belem’ presentation, Portugal on Thursday, May 04, 2006. In the beginning of the Nineteenth century, in Belem, next to the Jeronimos Monastery there was a sugar cane refinery linked to a small general store and as the liberal revolution took place, back in 1820, monasteries were shut in Portugal. In an attempt to survive, someone from the monastery offered sweet pastries for sale at the shop, which rapidly became know as “Pasteis de Belem”. Since 1837 that the “Pasteis de Belem” confectionary is baking these extravagantly delicious pastries, following the ancient ‘secret receipe’ from the monastery and only know by the master confectioners who handcraft these pastries every day, on an average of 110.00 a week. 140 people work, every day, at the bakery. One of the so called ‘recipe secrets’ is based on the scrupulous selection of ingredients, contributing to the flavor preservation of the Portuguese acient confectionary industry.
‘Pasteis de Belem’ presentation, Portugal on Thursday, May 04, 2006. In the beginning of the Nineteenth century, in Belem, next to the Jeronimos Monastery there was a sugar cane refinery linked to a small general store and as the liberal revolution took place, back in 1820, monasteries were shut in Portugal. In an attempt to survive, someone from the monastery offered sweet pastries for sale at the shop, which rapidly became know as “Pasteis de Belem”. Since 1837 that the “Pasteis de Belem” confectionary is baking these extravagantly delicious pastries, following the ancient ‘secret receipe’ from the monastery and only know by the master confectioners who handcraft these pastries every day, on an average of 110.00 a week. 140 people work, every day, at the bakery. One of the so called ‘recipe secrets’ is based on the scrupulous selection of ingredients, contributing to the flavor preservation of the Portuguese acient confectionary industry.
‘Pasteis de Belem’ presentation, Portugal on Thursday, May 04, 2006. In the beginning of the Nineteenth century, in Belem, next to the Jeronimos Monastery there was a sugar cane refinery linked to a small general store and as the liberal revolution took place, back in 1820, monasteries were shut in Portugal. In an attempt to survive, someone from the monastery offered sweet pastries for sale at the shop, which rapidly became know as “Pasteis de Belem”. Since 1837 that the “Pasteis de Belem” confectionary is baking these extravagantly delicious pastries, following the ancient ‘secret receipe’ from the monastery and only know by the master confectioners who handcraft these pastries every day, on an average of 110.00 a week. 140 people work, every day, at the bakery. One of the so called ‘recipe secrets’ is based on the scrupulous selection of ingredients, contributing to the flavor preservation of the Portuguese acient confectionary industry.
‘Pasteis de Belem’ presentation, Portugal on Thursday, May 04, 2006. In the beginning of the Nineteenth century, in Belem, next to the Jeronimos Monastery there was a sugar cane refinery linked to a small general store and as the liberal revolution took place, back in 1820, monasteries were shut in Portugal. In an attempt to survive, someone from the monastery offered sweet pastries for sale at the shop, which rapidly became know as “Pasteis de Belem”. Since 1837 that the “Pasteis de Belem” confectionary is baking these extravagantly delicious pastries, following the ancient ‘secret receipe’ from the monastery and only know by the master confectioners who handcraft these pastries every day, on an average of 110.00 a week. 140 people work, every day, at the bakery. One of the so called ‘recipe secrets’ is based on the scrupulous selection of ingredients, contributing to the flavor preservation of the Portuguese acient confectionary industry.
‘Pasteis de Belem’ presentation, Portugal on Thursday, May 04, 2006. In the beginning of the Nineteenth century, in Belem, next to the Jeronimos Monastery there was a sugar cane refinery linked to a small general store and as the liberal revolution took place, back in 1820, monasteries were shut in Portugal. In an attempt to survive, someone from the monastery offered sweet pastries for sale at the shop, which rapidly became know as “Pasteis de Belem”. Since 1837 that the “Pasteis de Belem” confectionary is baking these extravagantly delicious pastries, following the ancient ‘secret receipe’ from the monastery and only know by the master confectioners who handcraft these pastries every day, on an average of 110.00 a week. 140 people work, every day, at the bakery. One of the so called ‘recipe secrets’ is based on the scrupulous selection of ingredients, contributing to the flavor preservation of the Portuguese acient confectionary industry.
Hot pastry, ‘Pastel de Belem’ on the plate, Portugal on Thursday, May 04, 2006. For most of the people, these small cakes should be eaten while the cream, inside the flaky base, is hot. Tradition says that these cakes should be sprinkled with cinnamon and thin sugar before eating.
‘Pasteis de Belem’ detail, Portugal on Thursday, May 04, 2006. Tradition says that these cakes should be sprinkled with cinnamon and thin sugar before eating. It’s base is flaky and the cream succulent and sweet.
‘Pasteis de Belem’ detail, Portugal on Thursday, May 04, 2006. Tradition says that these cakes should be sprinkled with cinnamon and thin sugar before eating. It’s base is flaky and the cream succulent and sweet.
‘Pasteis de Belem’ presentation, Portugal on Thursday, May 04, 2006. In the beginning of the Nineteenth century, in Belem, next to the Jeronimos Monastery there was a sugar cane refinery linked to a small general store and as the liberal revolution took place, back in 1820, monasteries were shut in Portugal. In an attempt to survive, someone from the monastery offered sweet pastries for sale at the shop, which rapidly became know as “Pasteis de Belem”. Since 1837 that the “Pasteis de Belem” confectionary is baking these extravagantly delicious pastries, following the ancient ‘secret receipe’ from the monastery and only know by the master confectioners who handcraft these pastries every day, on an average of 110.00 a week. 140 people work, every day, at the bakery. One of the so called ‘recipe secrets’ is based on the scrupulous selection of ingredients, contributing to the flavor preservation of the Portuguese acient confectionary industry.
‘Pasteis de Belem’ presentation, Portugal on Thursday, May 04, 2006. In the beginning of the Nineteenth century, in Belem, next to the Jeronimos Monastery there was a sugar cane refinery linked to a small general store and as the liberal revolution took place, back in 1820, monasteries were shut in Portugal. In an attempt to survive, someone from the monastery offered sweet pastries for sale at the shop, which rapidly became know as “Pasteis de Belem”. Since 1837 that the “Pasteis de Belem” confectionary is baking these extravagantly delicious pastries, following the ancient ‘secret receipe’ from the monastery and only know by the master confectioners who handcraft these pastries every day, on an average of 110.00 a week. 140 people work, every day, at the bakery. One of the so called ‘recipe secrets’ is based on the scrupulous selection of ingredients, contributing to the flavor preservation of the Portuguese acient confectionary industry.
‘Pasteis de Belem’ presentation, Portugal on Thursday, May 04, 2006. In the beginning of the Nineteenth century, in Belem, next to the Jeronimos Monastery there was a sugar cane refinery linked to a small general store and as the liberal revolution took place, back in 1820, monasteries were shut in Portugal. In an attempt to survive, someone from the monastery offered sweet pastries for sale at the shop, which rapidly became know as “Pasteis de Belem”. Since 1837 that the “Pasteis de Belem” confectionary is baking these extravagantly delicious pastries, following the ancient ‘secret receipe’ from the monastery and only know by the master confectioners who handcraft these pastries every day, on an average of 110.00 a week. 140 people work, every day, at the bakery. One of the so called ‘recipe secrets’ is based on the scrupulous selection of ingredients, contributing to the flavor preservation of the Portuguese acient confectionary industry.
‘Pasteis de Belem’ presentation, Portugal on Thursday, May 04, 2006. In the beginning of the Nineteenth century, in Belem, next to the Jeronimos Monastery there was a sugar cane refinery linked to a small general store and as the liberal revolution took place, back in 1820, monasteries were shut in Portugal. In an attempt to survive, someone from the monastery offered sweet pastries for sale at the shop, which rapidly became know as “Pasteis de Belem”. Since 1837 that the “Pasteis de Belem” confectionary is baking these extravagantly delicious pastries, following the ancient ‘secret receipe’ from the monastery and only know by the master confectioners who handcraft these pastries every day, on an average of 110.00 a week. 140 people work, every day, at the bakery. One of the so called ‘recipe secrets’ is based on the scrupulous selection of ingredients, contributing to the flavor preservation of the Portuguese acient confectionary industry.
The waiter Fatima Freitas, 32, inserts the ‘Pasteis de Belem’ inside the cardboard boxes at the front counter, Portugal on Thursday, May 04, 2006. Two thousand of these cakes are sold every hour at the bakery.
View of the ‘secret room’ door at the ‘Pasteis de Belem’ bakery, Portugal on Thursday, May 04, 2006. Some say that the secret of these cakes is in this cream, others on the batter but for the master confectioners the real secret are the scrupulous selection of ingredients, and inside this room is where all this work is done. These little cakes are baked with thin flour, sugar, cream, eggs, salt, water, vanilla and margarine.
Baker inserts the trays with the cakes inside the oven at the ‘Pasteis de Belem’ bakery, Portugal on Thursday, May 04, 2006. Each tray carries 180 cakes and after a few minutes inside the oven and after cooling down, the cakes will be ready to be tasted by the customers.
Baker fills the cake bases with the cream mixture at the ‘Pasteis de Belem’ bakery, Portugal on Thursday, May 04, 2006. Some say that the secret of these cakes is in this cream, others on the batter but for the master confectioners the real secret are the scrupulous selection of ingredients. These little cakes are baked with thin flour, sugar, cream, eggs, salt, water, vanilla and margarine. The weighing and mixing process is made inside the ‘secret room’ and then brought to the production area.
Baker fills the cake bases with the cream mixture at the ‘Pasteis de Belem’ bakery, Portugal on Thursday, May 04, 2006. Some say that the secret of these cakes is in this cream, others on the batter but for the master confectioners the real secret are the scrupulous selection of ingredients. These little cakes are baked with thin flour, sugar, cream, eggs, salt, water, vanilla and margarine. The weighing and mixing process is made inside the ‘secret room’ and then brought to the production area.
View of one of the many rooms at the ‘Pasteis de Belem’ bakery, Portugal on Tuesday, May 4, 2006. In 1837. The bakery, which is also a coffee shop has 500 sited places and sometimes on weekends it becomes very difficult to find one free table. It easy to imagine how easy selling are the 30.000 small cakes baked on each weekend days.
Waiter stands inside the ‘Pasteis de Belem’ front counter, Portugal on Tuesday, May 4, 2006. In 1837, The 'Pasteis de Belem' baking begun in buildings near to the refinery, following the ancient 'secret recipe' from the monastery. Passed on and known exclusively to the master confectioners who hand-crafted the pastries in the 'secrets room', this recipe remained unchanged to the present day. This bakery is now 169 years old and a renowned tourist attraction in Lisbon.
The ‘Pasteis de Belem’ cooling inside the cake forms at the bakery, Portugal on Tuesday, May 4, 2006. Each tray carries 180 cakes and on weekends, the bakery sells about 2000 of these cakes each hour. The ‘Pasteis de Belem’ bakery is the most known bakery in Portugal as it is located near the ‘Jeronimos Monastery’ and the ‘Belem Tower’, which are key monuments in Lisbon, and thus being a perfect place to enjoy a couple of these luscious cakes and an expresso.
Trays containing the finished pastries at the ‘Pasteis de Belem’ bakery, Portugal on Tuesday, May 4, 2006. Thirty minutes is the time between the first step of the preparation, mixing the raw ingredients, and the pastries being ready to sell at the front counter.
Women shape the batter in the cake form, at the ‘Pasteis de Belem’ bakery, Portugal on Tuesday, May 4, 2006, which will be filled with the pastry cream and become flaky after cooking in the oven. On weekdays are handmade 10.000 pastries and 30.000 on weekends, following the ancient ‘secret recipe’ from the monastery and only know by the master confectioners.
Women cuts a batter roll in 180 small pieces, at the ‘Pasteis de Belem’ bakery, Portugal on Tuesday, May 4, 2006. Each batter small piece will be molded, by hand, inside the cake forms by the 30 women working at the bakery.
Women shape the batter in the cake form, at the ‘Pasteis de Belem’ bakery, Portugal on Tuesday, May 4, 2006, which will be filled with the pastry cream and become flaky after cooking in the oven. On weekdays are handmade 10.000 pastries and 30.000 on weekends.
‘Pasteis de Belem’ confectionary entrance in Lisbon, Portugal on Tuesday, May 4, 2006. Since 1837 that the “Pasteis de Belem” confectionary is baking the extravagantly delicious pastries, following the ancient ‘secret recipe’ from the monastery and only know by the eight master confectioners who handcraft these pastries every day.
Dona Rosa, a vendor of regional cakes and sweets on the roadside at Entre os Rios, Portugal on Thursday, Oct 5, 2006. Dona Rosa sells her homemade “Fogaças” and other regional cakes, at this location, since 1986.
Raivas are a traditional portuguese sweet.
Beijinhos das Caldas is a traditional portuguese sweet.
Beijinhos das Caldas is a traditional portuguese sweet.
Beijinhos das Caldas is a traditional portuguese sweet.
Food photography
Food photography
Food photography
Raivas are a traditional portuguese sweet.
Raivas are a traditional portuguese sweet.
Raivas are a traditional portuguese sweet.
Beijinhos das Caldas is a traditional portuguese sweet.
Beijinhos das Caldas is a traditional portuguese sweet.
Beijinhos das Caldas is a traditional portuguese sweet.
Beijinhos das Caldas is a traditional portuguese sweet.
Beijinhos das Caldas is a traditional portuguese sweet.
Beijinhos das Caldas is a traditional portuguese sweet.
Beijinhos das Caldas is a traditional portuguese sweet.
Bolo Rei - King Cake or Bolo Rainha - Queen Cake, is a traditional Christmas festivities delicacy.
Bolo Rei - King Cake or Bolo Rainha - Queen Cake, is a traditional Christmas festivities delicacy.
Bolo Rei - King Cake or Bolo Rainha - Queen Cake, is a traditional Christmas festivities delicacy.
Bolo Rei - King Cake or Bolo Rainha - Queen Cake, is a traditional Christmas festivities delicacy.
Bolo Rei - King Cake or Bolo Rainha - Queen Cake, is a traditional Christmas festivities delicacy.
Bolo Rei - King Cake or Bolo Rainha - Queen Cake, is a traditional Christmas festivities delicacy.
Bolo Rei - King Cake or Bolo Rainha - Queen Cake, is a traditional Christmas festivities delicacy.
Bolo Rei - King Cake or Bolo Rainha - Queen Cake, is a traditional Christmas festivities delicacy.
Bolo Rei - King Cake or Bolo Rainha - Queen Cake, is a traditional Christmas festivities delicacy.
Bolo Rei - King Cake or Bolo Rainha - Queen Cake, is a traditional Christmas festivities delicacy.
Bolo Rei - King Cake or Bolo Rainha - Queen Cake, is a traditional Christmas festivities delicacy.
Bolo Rei - King Cake or Bolo Rainha - Queen Cake, is a traditional Christmas festivities delicacy.
Bolo Rei - King Cake or Bolo Rainha - Queen Cake, is a traditional Christmas festivities delicacy.
Bolo Rei - King Cake or Bolo Rainha - Queen Cake, is a traditional Christmas festivities delicacy.