Historically, pão de Mafra was a domestic bread made at home until the middle of the 20th century.

Due to its location, the local grains and cereals prevalent to the area has a unique taste characterized as intense and slightly salty, produced by the strong winds carried from the sea.

[1] In addition, the flour locally milled in the area is not as refined compared to the French-style bread that was typically found in Lisbon in the past.

However, the distinct taste of rural breads from Mafra was noticed by vegetable merchants visiting from Lisbon who would distinguish it favorably from other pão saloio (lit.

[8] The result is a slightly sweet bread with low acidity, a crisp, tough crust, and a varying, open crumb structure.