Brazilian Bread Lands Downtown

Brazilian Bread Lands Downtown

As part of our dedication to bread, Eataly NYC Downtown highlights a different world bread each month. This October, nodding to our first South American store, Eataly São Paulo, we are partnering with the Brazilian bakery Padoca to introduce you to pão de queijo, or “bread of cheese.”

Pão de queijo (PDQ) is beloved across Brazil and found in nearly every local bakery. After tasting the small cheesy rolls, we can understand why! Impossibly light and fluffy, PDQ is naturally gluten-free and made from cassava (tapioca) flour mixed with cheese.

From October 1 to 31, enjoy Padoca’s PDQ at Eataly with all-new dishes, bakery specials, and complimentary classes. Eat, shop, and learn!


Every day, we will receive a freshly-baked selection of PDQ from Padoca, whose name lightly translates to “corner bakery where the owner knows your name.” The owner of the small bakery, Marina Halpern, wanted to share the flavors of her native Brazil with New Yorkers, in addition to adding her own twist to local favorites (think: black-and-white cookies with a twist).

Our chefs put their heads together with Marina to create special PDQ dishes at our own restaurants and counters.

Caffè Lavazza | 7-11 a.m.
Wake up on the right side of the bed with PDQ served with your choice of prosciutto crudo or cotto (pictured deliciously below).

Orto e Mare | Starting at 11 a.m.
Enjoy a side of Brazil with your Italian meal with a basket of PDQ paired with cherry jam.

Osteria della Pace | 11:30 a.m.-10:30 p.m.
Warm up with a bowl of Pappa al Pomodoro. Our Brazilian take on the Tuscan tomato-and-bread soup is made with PDQ and three varieties of tomatoes.

I Panini & Le Ciabatte | 5-10 p.m.
For a delicious snack, try one of our paninetti (think: mini panini) made with your choice of mortadella or our housemade fig mostarda.



After tasting our special dishes, bring this Brazilian tradition home with you! Throughout the month, our bakery will be stocked with freshly-made PDQ delivered directly from Padoca. Enjoy the baked goods toasted and hot on their own, or try them with your choice of sweet or savory pairings, from jam to prosciutto.



Watch PDQ be made before your eyes at Foodiversità, our free “food university.” In each class, Padoca baker Rachel Binder will demonstrate how to shape the dough, share more stories of the Brazilian culinary tradition, and offer complimentary tastes. Stay tuned for the dates of the free demonstrations!


Buon appetito — or, as the Brazilians say  bom appetite!