Our gluten-free cheese bread — the heart of the menu

If there's one thing to try first, it's our cheese bread. You might know it as pão de queijo or as pan de yuca — and honestly, that's part of its charm. Across Brazil and Ecuador it goes by different names, but in our kitchen it's one beloved thing: little rounds of cheese bread that come out of the oven crackly on the outside and soft, warm, and stretchy in the middle.

Here's what surprises most people: it's gluten-free, and not as a compromise. There's no wheat flour to swap out and nothing artificial standing in for it. The bread is built on cassava and tapioca starch — the same way it's been made for generations — which is exactly why the texture is so good. That signature pull, that delicate crust, the way it's somehow light and rich at once: that's the cassava doing what wheat simply can't. So if you've spent years settling for dense, crumbly "gluten-free bread," this is going to feel like a small revelation.

We make it in small batches and bake it fresh, because cheese bread is happiest within an hour or two of the oven. It does contain cheese, milk, and egg, and it's baked in a home kitchen that also handles wheat — so if you're managing celiac disease, just reach out and we'll talk it through honestly.

A few ways people love it: warm, on its own, the minute it's cool enough to hold. Split and tucked with a little butter. Alongside eggs at breakfast, or next to soup on a cold night. It's also the easiest crowd-pleaser there is — order it by the dozen for a gathering and watch it vanish.

A quick tip for later: if it cools, skip the microwave (it turns chewy) and give it 4–6 minutes in a 350°F oven or toaster oven instead. It comes right back to life.

It's the bread our whole bakery is built around, and the one we'd put in your hands first. Come find out why.