Discover Guimarães and the sweets from the city
The history of Guimarães Confectionery, their ingredients and which ones you really have to try are described here for a visit to the cradle of the nation. Combine gastronomy with a historical-cultural tour of the city center, classified as a UNESCO World Heritage Site, and have an experience that will stay in your memory.
No doubt that Guimarães is an enchanted city full of treasures, but we can’t resist a good sweet! Fortunately, the tradition of making sweets began in the convents in the borough and has been passed down from generation to generation by several families from Guimarães.
Guimarães and Its Sweet Tradition
Guimarães takes great pride in its pivotal role in the birth of the Portuguese nation. This city, a World Cultural Heritage Site, attracts visitors from all over the world. Guimarães boasts not only significant historical importance but also a wealth of built and gastronomic heritage.
What sets Guimarães’ gastronomy apart is its sweets. These treats not only offer a taste that transports you to the past when nuns crafted them in convents but also represent an integral part of the community’s heritage, preserved for future generations.
Tasting convent sweets at Your Tours
On our Braga and Guimarães tour, one of the highlights is tasting the city’s conventual sweets. We love seeing the delight on visitors’ faces when they try these delicacies. Some of the must-try sweets include:
Tortas de Guimarães | Toucinho do Céu | Sopa Dourada Rica | Douradinhas | Rochas da Penha | Broinhas de Amêndoa | Chouriços e Morcelas Doces | Queijadas de Guimarães | Brisas de Guimarães
Convent Origins and Production Limits
One notable convent that made these sweets was the Convent of Santa Clara, now the Town Hall. The oldest references to these sweets date back to the 16th century, mentioning jams and queijadas. Over time, the Poor Clares developed more sweets, which became famous and highly sought after.
During Archbishop D. Rodrigo de Moura Teles’ time, the popularity of these sweets prompted a production limit of 135 kg per nun per year, to ensure they had time for other duties. In 1730, this limit was revoked. Later, under Archbishop Gaspar de Bragança, the nuns enjoyed more freedom, especially in producing chorizo and sweet sausages. At the 1884 industrial exhibition, the last two abbesses presented calondro jam, orange jam, pear jam, marmalade, and bacon of heaven.
Sweets were also made in the Convent of Santa Rosa de Lima, or the Domínicas, the Recolhimento das Trinas, and the Convent of São José do Carmo.
From Convents to Today
While the convents are no longer operational, many pastry houses in the city continue the tradition of making these sweets. Visitors can enjoy these authentic treats when exploring the historic center, a World Heritage Site.
Visit Guimarães and immerse yourself in its sweet tradition, a delicious and culturally enriching experience on our Private Day Tour.
