Where to Find Portuguese Pastries in Rhode Island

Rhode Island has a large Portuguese population, with enclaves in Pawtucket, East Providence, Central Falls and just across the state line in Fall River. And with this immigrant population comes their talent for making bread and baked goods. Walk into any Portuguese (or Azorean) bakery in Rhode Island for canary yellow custards glistening with carmelized sugar char, sugar-dusted doughnuts with a hint of lemon, and all kinds of sweet and savory bread rolls just begging to be slathered in butter. Here, we break down a few of these treats that are worth their weight in flour, butter and sugar.

❶ Sweet Bread
Amaral’s Fish and Chips is known for its sweet bread, derived from a family recipe passed down generations. They make about seventy mounds each week throughout the year, Wednesday through Friday, and production ramps up around Easter when they turn out about 500 that are available that week, Monday through Saturday. Pre-orders are requested. 4 Redmond St., Warren, 247-0675, amaralsfishandchips.com

❷ Bolos Levedos
A hefty, puck-like take on an English muffin, bolos levedos (which translates to “risen bread”) are a staple in many Portuguese-American bakeries. They have a finer crumb, like the ones from Taunton Avenue Bakery, best served toasted with a smear of butter and jam. 217 Taunton Ave., East Providence, 434-3450, tauntonavebakery.com

❸ Papo Secos
A quintessential Portuguese roll, papo secos translates to “dry mouth.” Crusty on the outside and soft inside, papo secos are traditionally served with soup and used to make bifana sandwiches: piled with thinly sliced pork cooked in a white wine, garlic and paprika sauce. They are equally delicious split and stuffed with freshly torched chourico (a method called “a bombeiro” or “firefighter” style). Find some crusty examples at Lusitania Bakery, a shop tucked away in a strip mall in Central Falls. 312 Barton St., Pawtucket, 725-1435

❹ Malasadas
Hailing from the Azorean island of São Miguel, malasadas are large flat doughnuts (similar to your country fair’s fried dough). Made with the addition of egg, light lemon zest and tossed in sugar, the term “malasada” roughly means “badly made,” in reference to the lumpy, non-uniform shape. Find them at local Catholic parishes — most likely freshly made by experienced avós (Portuguese grandmothers) — as well as at Ma’s Donuts. 78 West Main Rd., Middletown, 841-5750, masdonuts.com

❺ Pastéis de Nata
Portuguese egg tarts are known as pastéis de nata, or cream pastries made with puff pastry and an eggy custard filling with a signature caramelized surface. Pick up a box from Morning Star Bakery in East Providence or Silver Star Bakery (pictured) in Providence and you’ll be transported back to “the homeland.” Morning Star Bakery, 1106 South Broadway, East Providence, 473-0719, morningstarbakery.com; Silver Star Bakery, 150 Ives St., Providence, 421-8013, silverstarbakery.com

Broa de Milho (not shown)
Rather than American-style cornbread, which is often sweet, yellow and crumbly, this Portuguese version tastes more like soda bread with a crusty exterior and pale, fine-crumb. Cut and toast a thick slice, then slather it with a layer of Azorean butter. Pick some up (and Azorean butter) at Portugalia Marketplace. 489 Bedford St., Fall River, Mass., 679-9307, portugaliamarketplace.com