Brazilian Cheese Bread Company
- Melanie Wong May 21, 2007 07:09 PM
On my recent visit to the Saturday morning farmers market in Santa Rosa, I blinked and blinked again when the vision of a stand selling pao de queijo appeared before my eyes. I ran over there and the proprietor must have read my expression greeting me with, “can you believe it, pao de queijo right here in Santa Rosa?!?”
Yara was hawking, griddling the little cheese breads, and handing out sample liberally. She beckoned to a couple with a stroller, “Here’s one for the baby, great when they’re teething.” She promotes them as low-carb and gluten-free.
These are frozen and come in various flavor options. They’re $10 for a pack of 20 or $18 for two packs. I tried a plain one. Much as I wanted to like it, this was beyond chewy and gooey, headed toward rubbery and tough. But maybe this was only a batch variation or one that was reheated too long.
Has anyone else tried ‘em?
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re: Melanie Wong
I love pao de queijo, but since going to Brazil (4 years ago) I've never had anything quite the same. They sell frozen packages at some Brazilian stores (for example, the place near 22nd on Mission St.) but I have given up on all packaged pao de queijo since it's too expensive and I finally realized how easy it is to make them myself! The trick is using plenty of good cheese. I posted on the Home Cooking board:
I don't know about Brazilian authenticity, but these cheese breads have been a huge favorite of my 4 year old grandson for the past year or two. Glad to hear they have spread north to Santa Rosa.
I think I saw a stand selling the bread a few months back @ the Grand Lake farmers market... I've never tried it before, and i was told they use tapioca starch. not to my liking, so no sale.
I don't know who makes them, but if anyone wants to try a pao de queijo, Sunstream on Geary in SF, near Mervyns and across the street from BofA, has them in addition to other Brazillian snacks.
Will keep an eye out for Brazilian Cheese Bread Company despite being rubbery just for comparison sake. Sunstream wasn't rubbery ... even when reheated in the microwave ... but I wasn't enchanted by the cheese itself. That being said, I had the same cheese issue with the greatly lamented (by me) and departed Sabor Brazil.
Melanie, I know exactly what you are talking about. The first time I baked them they came out too tough for my taste. I asked the lady at the next market and she said my oven was probably too hot...She also gave me a freebie pack to try again. This time I tried it at 400 instead of 425 and they turned out much better. I've baked them a bunch of times since and they always come out okay now. Not sure if that is the same reason yours did not come out good but it might be worth a shot.
I was there last saturday and too noticed the brazilian cheese bread stand. I didnt taste them but I picked up a flyer from copia and apparently they will be featured on their cheesetasting this saturday - tommorow.
I tried one at the Grand Lake farmer's market a couple weeks ago. They tasted very starchy, tough and grainy. The flavor wasn't bad but it was kind of obliterated by the unpleasant texture. I'd never had them before so, liike Wally, I figured it was an acquired taste.