Cheese Bread Rolls (Pão de Queijo) - Deliciously Gluten-free!
Our bold three cheese blend will satisfy and delight your palate.
Our bold three cheese blend plus a hint of diced garlic will satisfy and delight your palate.
Our bold three cheese blend plus a hint of diced jalapeños, will satisfy and delight your palate.
Our bold three cheese blend plus a hint of diced Rosemary will satisfy and delight your palate.
A Brazilian Tradition - From our table to yours...
My name is Silvana Quadros Russell and I am the founder of Brazilian Oven LLC.
My company is new, beginning in January 2012. However, my product, "Cheese Bread", or as the Brazilians call it "Pão de Queijo" (Poun de CAY-zhoe), has been around since the 18th century.
Cheese Bread got its popularity in the 1960s when the first franchise of "Casa do Pão de Queijo", or "Cheese Bread House", started to spread around the big cities throughout Brazil. Soon the appetizer became a sensation. Today cheese bread is served in bakeries, cafes, restaurants, school cafeterias, and is also sold as frozen dough in supermarkets.
Tapioca flour is the main ingredient of cheese bread. Tapioca is derived from the roots of the cassava/yucca plant, or as we call it in Brazil, "Mandioca". Native to South America, this tubular root plant has been around for over 10,000 years.
My father cultivated this beautiful plant in our garden, and "mandioca" was a staple food in our diet. It was a family tradition to follow Dad to the cassava/yucca plantation and watch him study a group of cassava/yucca plants and pick the one that was just right. He harvested the roots from the ground by grasping the central stem and shaking it to bring the roots up altogether. If we could count five cassava/yucca roots or more hanging tight; Dad's choice was very wise.
I grew up in Brazil eating Pão de Queijo (Cheese Bread), a delicious and nutritious gluten-free appetizer. After moving to the United States in 1995, Brazilian cheese bread was among a variety of goodies that I missed from Brazil. In 1999 a Brazilian friend in Kalamazoo, Michigan, showed me a local source for tapioca flour to make cheese bread, that was just the begin...
Just like apple pie in the United States, everyone in Brazil has a favorite recipe for cheese bread. After trying a few different recipes and adapting a couple of ingredients, I found a mixture that produced the traditional cheese bread that I had enjoyed when living in Brazil.
Whenever attending a local social event, my contribution was " Brazilian Cheese Bread". Family and friends were always asking for more. I noticed there was a need to be filled. That is how Brazilian Oven was born!
Where It's Made
Brazilian Oven Cheese Bread is mixed and quick-frozen in small batches in Kalamazoo, MI. For now, Brazilian Oven is a family effort. All batches are handmade from scratch. Our product is all natural with no artificial ingredients or preservatives. We bake a small part of every batch of dough to assure the quality of our product before it is ready for packaging.
Our mission is to share the heritage of Brazilian food and promote a healthy lifestyle using only natural ingredients to create an artisanal product with high quality and value.
Silvana Q. Russell
This amazing appetizer is made with Tapioca flour and our blend of three types of cheeses. It is not only delicious but gluten, wheat and yeast free.
Although it is a new product here, Cheese Bread has been around for almost two hundred years in Brazil; the abundance of Yucca/Tapioca in that region brought it to life!
Cheese Bread/Pão de Queijo is best when served hot from the oven, but even while cold, the intense cheese flavor can be savored.
From the freezer to the oven! The versatility of our Cheese Bread will make it a staple in your home.
Preheat oven to 400 degrees Fahrenheit, place frozen cheese bread rolls 1" apart on lightly greased baking sheet and bake for 15 - 20 minutes. If you are using a convection oven, adjust accordingly.