Beijinhos de Medronho are little pure butter cakes soaked in medronho syrup, created by Solange (a French pastry chef) and Sven (a Slow Food expert), who live in São Luís on the Alentejo coast.

The story behind

Solange and Sven moved to Portugal in 2023. After settling in São Luís they discovered medronho, the traditional Portuguese spirit made from arbutus berries. At the end of a memorable tasting evening the idea was born: a Portuguese version of the famous French pastry “Baba au Rhum”, with 300 years of history.

It took nine months of research and development to create a brioche dough that stays soft yet firm even after six months soaked in a jar, and to find the medronho that best captures the soul of the still wild Southwest of Portugal. They chose a blend of three award-winning medronhos: two from small producers in the region and one from Monchique, the historic home of medronho.

From kitchen to table

In June 2026 Beijinhos de Medronho joined Cooperativa Integral da Terra in Colos, whose professional environment helps them keep up with ever-growing demand. The jars are sold in selected fine food stores and coffee shops in Lisbon, the Algarve and other special places in southern Portugal, and soon in the North too. Some restaurants also use them as a unique base for desserts.

For Solange and Sven it matters to use only Portuguese ingredients, from small local producers wherever possible and as organic as possible. They are already working on their next idea: Beijinhos de Ginja.

What makes them special

• Pure butter cakes made with brioche dough
• Syrup from a blend of three award-winning medronhos
• Portuguese ingredients, from small producers wherever possible
• Inspired by the Baba au Rhum and its 300 years of history
• Sold in selected shops and coffee shops in southern Portugal

300 years of history… and it’s not over yet.