Discover the origin, preparation secrets, and creative versions of one of Brazil's most beloved treats traduzido por: OPENROUTER
Submitted at Aug 17, 2026, 1:00 PM
(iStock/Divulgação)
A symbol of Minas Gerais cuisine and an almost obligatory presence at breakfast or afternoon snack, pão de queijo (cheese bread) has won over palates far beyond Minas Gerais. Traditional, filled, crunchy on the outside or very soft on the inside, it comes in different versions and pairs with practically any moment of the day.
Although the state of Minas Gerais is recognized as its birthplace, São Paulo is currently the state that consumes the most of this delicacy, followed by Rio de Janeiro. Such popularity even earned it a special date: on August 17th, the National Pão de Queijo Day is celebrated.
(Freepik/Divulgação)
The celebration is relatively recent and has a curious history, linked to television. In 2007, host Ana Maria Braga promoted on her show the contest "The Best Pão de Queijo in Brazil". The winner was a cook from Minas Gerais and the success of the initiative led the recipe to gain its own date, which came to be celebrated annually.
For chef João Vitor Almeida, from the artisanal bakery Forneria & Cia, the secret lies mainly in the balance between texture and cooking. The outside should be golden and crunchy, while the inside needs to be completely baked, without that excessively rubbery consistency.
Não deixe de saborear o pão de queijo mineiro! (Thiago Japyassu/Divulgação)
The choice of ingredients also affects the result, and the chef reveals that he prefers a more yellowish dough, prepared with free-range eggs. In the end, seemingly simple details make all the difference in achieving a tasty pão de queijo.
The choice of tapioca starch can significantly change the outcome of the recipe. Chef Mari Adania, at the helm of Feliciana Pães e Outras Histórias, explains that sweet tapioca starch contributes to a softer dough with the traditional chewy effect, while sour tapioca starch provides more crunchiness, a slight acidity, and helps the pão de queijo rise in the oven.
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Therefore, one possibility is to combine both types to balance the characteristics. João Vitor Almeida also highlights the influence of the tapioca starch on the texture, but maintains a preference for the sour variety, following a family recipe learned from his grandmother.
(Azzedine Rouichi/Unsplash/Divulgação)
When it comes to cheese, the semi-cured variety remains among the preferred choices for preparing the recipe. Varieties such as Serro and Mantiqueira cheeses can also provide good results. Firmer cheeses, such as parmesan, are also used in different recipes and help create versions with their own personality.
Although the oven is the most traditional preparation, pão de queijo can also be fried or filled. That's what chef André Mifano, from Donna, did when he tested the dough by immersion, creating a light and crunchy version that made it onto the menu as an appetizer.
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The fillings further expand the possibilities: among the savory options, sausage, cream cheese with rind, and pork leg are among the chefs' favorites, while guava paste and dulce de leche are good choices for those who prefer a sweet-and-sour combination.
To celebrate Pão de Queijo Day, some addresses in the São Paulo capital offer their own interpretations of the delicacy, from traditional recipes to filled and creative versions.
Pão de queijo da Forneria & Cia. (Divulgação/Divulgação)
The Forneria & Cia bakerybets on natural fermentation and works with selected flours, in a welcoming projects that attracts neighborhood residents at different times of the day. To celebrate the date, the house highlights its pão de queijo recipe and also a version stuffed with sliced requeijão and ham.
Address: Rua Cayowaá, 598 - Perdizes, São Paulo/SP
Pão de Queijo Frito do restaurante Donna. (Bruno Geraldi/Divulgação)
With an elegant and intimate atmosphere, Donna has a menu signed by chef André Mifano, who revisits classic Italian cuisine in his own way. Among the appetizers, the highlight is the fried pão de queijo, a creation that was born from an experiment in the kitchen and earned a spot on the menu. The recipe also appears in a dessert, accompanied by cheeses from Fazenda Atalaia and creamy raw honey.
Address: Rua Peixoto Gomide, 1815 - Jardim Paulista, São Paulo/SP
Pão de Queijo da Feliciana Pães e Outras Histórias. (Elvis Fernandes/Divulgação)
Located at Mercado de Pinheiros, Feliciana Pães e Outras Histórias mixes bakery and confectionery in a welcoming projects, surrounded by plants and objects that evoke the world of farms. The house specializes in naturally fermented breads and, for the occasion, it's worth trying the pão de queijo prepared by chef Mari Adania, with canastra cheese and parmesan.
Address: Rua Pedro Cristi, 89 (Mercado de Pinheiros)
Pão de Queijo Mochi do Momonoki. (Tsuyoshi Uehar/Divulgação)
Located in Vila Madalena, Momonoki brings a contemporary interpretation of Japanese culture to the table, combining techniques and references from Japan and Brazil. Among the breakfast options is the Mochi Pão de Queijo, prepared with Japanese glutinous rice flour, semi-cured cheese and parmesan. The result is a different version of the traditional treat, with a texture inspired by mochi.
Address: R. Wisard, 264 - Vila Madalena, São Paulo/SP
Pão de queijo do Nouzin. (Rodolfo Regini/Divulgação)
A brunch specialist, Nouzin offers traditional breakfast dishes throughout the day, with options for those who prefer a lighter meal or a full table. Among the classic choices is the pão de queijo, which can be served in the traditional version or grilled, with butter or requeijão.
Address: Rua Padre Carvalho, 204 - Pinheiros, São Paulo/SP
Pão de queijo da Petite Fleur. (Marcelo Bruzzi/Divulgação)
The artisanal confectionery Petite Fleur bets on the delicacy of French pâtisserie and signature recipes prepared with selected ingredients. At the brand's café in Itaim Bibi, the pão de queijo is made with a blend of artisanal cheeses and appears both in traditional size and in a mini version, ideal for sharing during coffee.
Address: Av. Horácio Lafer, 523 - Itaim Bibi, São Paulo/SP
Couvert de pães de queijo do Varanda D.inner. (Henrique Peron/Divulgação)
Part of the Varanda group, known for its work with meats, Varanda D.inner has an elegant projects and a menu focused on different cuts and preparations. To start the meal, the house couvert brings together pão de queijo from Serra da Canastra, gorgonzola pâté with sugarcane molasses, sheep's milk curd and coalho cheese with guava paste, creating a combination that highlights Brazilian ingredients.
Address: Rua Prudente Correia, 432 - Jardim Europa, São Paulo/SP
traduzido por: OPENROUTER
