Mischef Bakery

29/04/2026

Making Pastéis de nata from scratch and not using the puff pastry method is the traditional practice that the monasteries in Lisbon created to utilise tolls left over from using whites to starch their habits.
The original tarts are only sold in Belem, in Lisbon with the closely guarded recipe. This is as authentic as it gets I guess.
If you ever visit Lisbon, do try the tarts at Fàbrica de Pastéis de Bélém and try mine and let me know the difference
In the meantime, watch the video till the end to see the process.

23/04/2026

The song of the bread! 🎶 🎵 🥖

See you at The Bazaar
Sunday
8am-1pm

09/04/2026

For the love of 🥯

02/04/2026

One a penny, two a penny.. 🫶

01/04/2026

01/04/2026

Big News at Mischef! 📣

I’ve decided to take a step back and hand over the spatula to our new CEO!
(Chief Eating Officer) 🧑‍🍳

First order of business:
✅ All Sourdough orders must contain 50% meat 🥩
✅ cookies are now the only legal form of currency
✅ Naps are mandatory from 2-4pm

Wish us luck in this new chapter.

31/03/2026

Experiments with gluten-free sourdough focaccia
The first two pictures are my own gluten free flour blend and the 3&4 are made from a ready made gluten-free flour.
I quite liked the rich colour and flavor of the custom flour.

31/03/2026

Trials of gluten free sourdough focaccia. Picture 1 is made using my blend and picture 2 &3 are made using a ready made Gluten free flour blend.

I loved the rich colour and flavor of the custom made flour blend.

27/03/2026

Pastel de nata has quickly become one me of my most ordered desserts and much as I love it, there’s always an itch to experiment!
Made this savory version with charred corn and jalapeños which is a banger with the caliante corn hot sauce.