It is known that food culture has a significant influence on the subjective and social consumption choices of certain populations and subjects due to habits, customs, traditions, preferences, affections, needs, types of access to certain products, relationship with the environment, with their peers, among other factors. Thus, in all social strata, food culture is present with a preponderant role among human beings and forms of social organization. Among so many aspects – especially related to sociability, it is observed that. Food culture, from ancient times until today, has witnessed a significant movement of appreciation, conservation, rupture and gastronomic cultural hybridism. It involves culinary recipes scattered all over the world, located in physical and symbolic spaces, in such a way, receiving special attention among researchers. In this context, this article aims – using Folkcommunication teory and within the context of the history of confectionery and sweets in Brazil – to investigate the making and knowledge of bricelets, traditional Swiss and German biscuits produced by Benedictine nuns at the Monastery of the Church of Monte in Olinda, a tourist-gastronomic place in the State of Pernambuco. With a qualitative approach and exploratory nature, our proposal is to understand how recipes and ways of producing food constitute a cultural and economic contribution to the maintenance of habits, customs and traditions involved in new processes of meaning production.