Chef Zélia Quindim grew up in Rio de Janeiro where the bakery was a neighborhood fixture — pão de mel wrapped in chocolate stacked by the register, quindim in their little yellow rounds behind glass, brigadeiros made for every birthday without exception. These were not specialty items. They were simply available, reliably, at every padaria […]

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Chef Iara Cocada grew up in Bahia where cocada was not a specialty — it was everywhere. Sold at market stalls, made at home in large batches, passed between neighbors without much ceremony. Bahian sweets are built on a short ingredient list — fresh coconut, sugar, eggs, sometimes condensed milk — and the difference between […]

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