Welcome to Maui's first shop dedicated to the popular Portuguese custard tart, Pastel de Nata. With that in mind, our tarts are skillfully created from scratch, with quality ingredients and is baked with aloha each morning to ensure it is flaky, creamy and fresh. Follow us on social media or sign up for our newsletter to get updates on seasonal flavors, specials and our Nata Trailer schedule. Come on by and give these tarts a try!



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pre-order for pickup

Want to guarantee your Pastéis de Nata will be waiting for you at the pickup window?

Give us a call at (808) 442-2516.

thanksgiving pre-orders are now closed!

We have decided to close on Wednesday 11/27 in order to focus on our Pre-Order pickups and 11/28-11/30 in observance of the Thanksgiving holiday. We will be back for service on Wednesday 12/4.




Creamy custard filling with a hint of citrus


Semi-sweet chocolate ganache layered with classic custard

flavor of the month


Our Classic custard layered with a pumpkin spice filling.


A toasty and nutty pecan pie filling layered between our Classic custard.

**Allergen Disclaimer: Our products contain dairy, egg, soy, wheat and gluten. May also contain traces of tree nuts.**

*Flavors available for a limited time

history of the pastel de nata

Pastéis de Nata were created in the early nineteenth century by the Mosteiro dos Jerónimos (Heironymite Monastery) in Belém, Portugal . At that time all convents and monasteries in Portugal were shut down and were in search for another means of survival. The monasteries used large quantities of egg whites to starch their clothes and with their leftover egg yolks, the Pastéis de Nata was created. In 1837, the monastery sold their secret recipe to a family who now operates the well-known bakery, Pastéis de Belém.  Till this day, the recipe remains unchanged and still kept a secret, it is so secret that the pastry and custard is made in a 'secret room' each day. Pastéis de Nata can be found all over the streets of Portugal and is baked and enjoyed by thousands each day.

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