There is building in our area that has a sign on it that says “Opening soon-Brazilian Bakery!”. There is a sizeable Brazilian population in our area. My wife and I are looking forward to sampling some of their baked goods and were wondering what kinds of things we should be looking forward to.
What kind of stuff might we find in a Brazilian bakery that we wouldn’t expect to find in a plain old American bakery? Are there any particular baked goods for which Brazil is particularly known? Thanks in advance.
Laughing Lagomorph, I notice that your location is “Suburb of Boston.” You may be interested to know that I put “Brazilian Bakery” in a Yahoo search and found this article at the top of the list of search results. “Lowell” sounds to me like the name of a Boston suburb I’ve heard of .
Enjoy your new bakery! I’ll be thrilled to death when the dipshit little outpost of a city where I live gets some more varied ethnic food.
BTW, here is a link to a Brazilian bakery in Newark, NJ. Looks like they have a pretty extensive menu. If your bakery in “suburb of Boston” is anything like Pao Gostoso, I’d say you’re in luck!
I actually don’t live in Lowell but I did read that article about the bakery there. My question is: How DO you put corn on a sandwich?
The link to the place in Newark has pictures of stuff that looks awesome. And I forgot about the coffee. Mmmm…coffee.
I can only guess what all the names translate to. Oh well, I guess I’ll find out soon enough.
Good luck with your quest for ethnic food in your neck of the woods BTW. I actually have a Korean, two Thais, one Indian and two Chinese places within walking distance of me. There was a Brazilian restaurant that sadly went out of business (poor execution of a good concept there, I think, but that is another story). The only thing I miss around here is decent Mexican food.
I don’t know if Brazil has adopted the pastries of its mother country, but the pasteis do Belem were a nice concoction in Lisbon. They resemble a creme brulee somewhat.
Funny thing, a lot of the (egregiously cheap and awful) convenience store sandwiches, and even some good dept. store sandwiches have corn on them–usually held in place with mayonaise. See how that might work? You don’t need much mayo to bind the maize…
You mean where you are now (Japan), or somewhere else?
I see how that might work, but the linked article doesn’t mention mayo or any other potential binding agent. Just lettuce, tomatoes, corn, carrots pickles and onions on a chicken sandwich. I would think most of the little kernels would roll off…
It’s just as well, I consider mayo to be the Devil’s own condiment.
My guess is they use a concave piece of lettuce and fill it with corn and then place the tomato on top of it to form a corn pocket. It works fairly okay since corn in a compressed state has a natural tendancy to stick together.
This is quite popular in Brazil: You know how in our shopping malls you often see little kiosks in the center of the food court selling cinnimon pretzels and whatnot – in a Brazilian mall, it’s common to see the “House of Cheese Bread” in one of those little kiosks.
They will likely have “salgadinhos”, which doesn’t translate very well (salgado = salty, salgadinho = little salty thing). These are little two or three bite munchies made with various types of meats and breads/pie-crusts. Buy a couple of the more appealing ones and a bottle of guaraná – that’s a very typical mid-afternoon snack in Rio de Janeiro.
.