Lisbonata
Bakery · Crown Heights
619 St Johns Pl, Brooklyn, NY 11238
Highlights
Handcrafted Pastéis de Nata with flaky, buttery crusts and creamy custard.
Handcrafted Pastéis de Nata with flaky, buttery crusts and creamy custard.
"Lisbonata, a longtime Fort Greene farmers’ market mainstay, now has a permanent location in Crown Heights for their pasteis de nata. Besides the classic Portuguese egg tarts, they sell flavors like pistachio cream and salted caramel. The tarts are $4.25 a pop." - will hartman, willa moore, molly fitzpatrick, sonal shah, bryan kim
"Brooklyn’s newest bakery doesn’t sell cookies, croissants, or funky croissants. Lisbonata does pastéis de nata, and pastéis de nata only—and we appreciate that. The pastéis at this Crown Heights bakery are bigger and gooier than their Portugal-based counterparts. Still, you should never just get one, and there are six different flavors on offer, including raspberry with a dollop of seedy jam, and pistachio cream that tastes like baklava. Go for the box, and then be the most popular person at the Prospect Park picnic." - will hartman, willa moore, molly fitzpatrick, bryan kim, sonal shah
"Opened in May in Crown Heights by George Kaya, this bakery focuses exclusively on pastéis de nata to ensure a consistent, high-quality product. The owner emphasizes the technical process—creating a flaky, laminated crust, filling it with rich custard, and baking at high heat so the top chars slightly while the center stays molten—which allows room to perfect the core pastry and experiment with flavor variations; the shop currently offers six flavors from traditional to twists like yuzu and pistachio cream and plans seasonal offerings that nod to the founder’s farmer’s market roots." - Liz Provencher
"A Portuguese egg-tart concept that graduated from a pop-up to a permanent order-through-the-window location; the yuzu and pistachio flavors are called must-tries." - Eater Staff
"A permanent bakery out of a roving farmers-market stand focusing on pastéis de nata (Portuguese egg tarts); founder George Kaya says he uses "butter for a rich and extra-flaky crust" rather than traditional margarine. The shop also serves Variety coffee, has a window counter with exterior seating only, and an open kitchen that showcases the baking process." - Emma Orlow
