Florentina—known to all as Tininha—starts her day at five in the morning.
Such is the rhythm of traditional Algarvian confectionery. She learned the craft from Tia Rosa, mastering the art of fig, almond, and carob cakes. At just 13, she began working at Amendol, a renowned name in the region, where local ingredients are transformed into delicate sweets.
Now at the helm of Amendoal, Tininha follows the secrets passed down through generations: use Portuguese ingredients and create what others do not.
In the heart of Loulé, surrounded by her children and granddaughter, she stands behind the counter, proudly explaining what makes her famous, brightly coloured fruit-shaped sweets so special:
“Algarve almonds make a finer powder.”
