The Enchanting Origins of Pão de Queijo 

Deep in the heart of Brazil, amidst the rolling hills of Minas Gerais, a culinary treasure was born—pão de queijo. This golden, crispy-on-the-outside, irresistibly chewy-on-the-inside cheese bread has a history as rich as its flavor. Dating back to colonial times, resourceful cooks in Brazilian farms crafted this delicacy using tapioca starch, a gift from the native cassava plant, combined with farm-fresh eggs and aged cheese. With no wheat flour available, they unknowingly created a naturally gluten-free masterpiece. Over the years, this humble yet exquisite bite-sized delight spread far beyond the borders of Minas, capturing the taste buds of the world.