Pastelaria Adega
Bakery · Historic District ·
Portuguese bakery: egg tarts, malasadas, croissants, coffee
Portuguese bakery: egg tarts, malasadas, croissants, coffee
"Portuguese bakery Pastelaria Adega started as a spin-off from now-closed, Michelin-starred restaurant Adega. When pasteis de nata — or Portuguese egg tarts — became a bestseller at Adega, the restaurant group opened a bakery dedicated to baked goods. The bakery uses a special oven that was imported from Portugal, which can achieve the temperatures necessary to caramelize the top of the popular egg tarts. The shop also offers an assortment of egg tart flavors including passionfruit, lemon, strawberry, blueberry, orange, and hazelnut chocolate, as well as an array of cream or jam-filled malasadas." - Cathy Park
"San Jose's first and only Michelin star-holding restaurant Adega is closing after eight years of service. The Mercury News reports the business is folding in anticipation of spin-off sister restaurant Petiscos' opening; that restaurant has already earned a spot on the Michelin Guide as a Bib Gourmand. Adega's last day will be in mid-December." - Lauren Saria
"Adega, whose walls are lined with an unexpectedly elegant display of farm tools, has an intimate, rustic-chic atmosphere ideal for special occasions. The Portuguese restaurant in East San Jose uses local seafood and produce to put a California spin on classic dishes like arroz con mariscos and cauliflower, almond, and pear soup. The seven-course, $229 tasting menu comes with the option of one of three wine pairings—ranging from the $149 regular to the $499 reserve, all pulling from a wine cellar stocked with more than 500 Portuguese bottles. If you’re looking for something more casual, Adega’s spin-offs Petiscos and Pastelaria Adega are worth checking out." - Shoshi Parks
"A Portuguese bakery in San Jose specializing in pastéis de nata (egg tarts) and already drawing long lines." - Luke Tsai
"At the sister bakery Pastelaria de Adega, dedicated solely to pastéis de nata, I found the laminated layers executed nearly perfectly and a custard that runs thick." - Becky Duffett
