Our roots go way back.

Brazi Bites are based on a family recipe for "Pão de Queijo" (translated from Portuguese as "Cheese Bread.") These delicious, naturally gluten-free snacks have been enjoyed in South America for centuries.

Yucca Root

In the beginning, Brazilian Cheese Bread contained no cheese! Back in the 1600s, slaves in the state of Minas Gerais began producing tapioca starch from the yucca root (also known as manioc) for farmland owners. The manioc would be harvested, peeled, finely grated and soaked in large wooden bowls filled with water. After being washed and drained it was set out to dry.

Resourceful by nature and unwilling to let valuable food go to waste, the slaves would then scrape the leftover tapioca starch from the bottom of the bowls and roll it into small balls which were then baked. In those days they had access to a limited number of ingredients, so the balls were simply baked manioc starch.

Tapioca Flour

About 200 years later, agriculture had improved to the extent that the now freed slaves began to experiment by adding milk and cheese to the recipe. The result was a snack food so irresistible that it quickly spread throughout the country, generating a sort of “cheese bread culture” that has evolved for centuries as the legend of Pão de Queijo has gone global.

In Brazil it has become ingrained in everyday life and is ever-present at special events and gatherings. It brings people together and lifts their spirits during breakfast, lunch, dinner, or any other time—just for fun!

Brazi Bites Breakfast

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