Brigadeiros & Co

Doces & salgados do Brasil

Brazilian cuisine, starting with the treats people fight over.

Brigadeiro at birthday tables. Pão de queijo still steaming. Coxinha that never makes it to the second tray. This is the Brazil that lives in kitchens, padarias, and late-night cravings.

Meet the treats Why they matter
A tin of Brigadeiros & Co chocolate and coconut brigadeiros
Brigadeiros — the unofficial national party sweet.

The menu

Sweet, savory, and impossible to eat just one.

Filter the tray. Every name is Portuguese on purpose — that’s how they show up on real menus.

Close-up of chocolate sprinkle and coconut brigadeiros in a gift tin

Doce · festa

Brigadeiro

Condensed milk, cocoa, and butter cooked until glossy, then rolled in granulado. Brigadeiros can also come in many other flavors. Named after Brigadeiro Eduardo Gomes, it became Brazil’s birthday cake in bite form.

Chocolate-covered Brazilian pão de mel on a plate, two pieces cut open to show dulce de leche filling

Doce · spice

Pão de mel

A honey-spice cake dunked in chocolate, closer to a Brazilian gingerbread than a loaf, and filled with dulce de leche. Soft crumb, clove and cinnamon, and a snap of couverture on the outside.

A tray of golden Brazilian coxinhas, ready to serve

Salgado · boteco

Coxinha

Creamy shredded chicken tucked into dough shaped like a little drumstick (a coxinha de galinha), breaded and fried until the crust shatters. The salgado that empties first.

A plate of golden pão de queijo, Brazilian cheese bread

Salgado · Minas

Pão de queijo

Cassava starch and cheese baked into chewy, hollow rolls. Gluten free by tradition, not by trend — a Minas Gerais breakfast that now lives in every Brazilian airport.

Bombom de morango cut open, showing strawberry, creamy ninho, and chocolate

Doce · morango

Bombom de morango

A whole strawberry wrapped in a creamy ninho layer, then dipped in chocolate. Bite through the shell and the fruit is still bright in the middle — cold, messy, and gone in two bites.

Brazilian carrot cake on a glass stand with a vase of flowers

Doce · bolo

Bolo de cenoura

Brazilian carrot cake, blended until the crumb is orange and soft — not the spiced cream-cheese kind. The topping can be covered in brigadeiro or chocolate ganache, poured while it’s still warm so it drips into every ridge.

A cozinha, not a trend

These aren’t “fusion bites.” They’re how Brazil celebrates.

Brazilian food is regional, loud, and generous. Minas cheeses, Bahia’s Afro-Brazilian sweets, São Paulo bakeries, Rio botecos. Treats sit at the center of that map because they travel well: a paper box of brigadeiros, a warm bag of pão de queijo, a coxinha eaten standing up.

Brigadeiros & Co exists to put those names in lights — spelled right, plated with respect, and explained for anyone who has only met Brazil through barbecue.

How Brazilians serve them

A festa table is a landscape.

  1. Docinhos on a platter Brigadeiros and bombons de morango sharing the same tray, mixed colors, never in a single sad row.
  2. Salgados pass first Coxinha, kibe, empada — savory before cake, so nobody peaks too early.
  3. Pão de queijo is not dessert It belongs with coffee, breakfast, or the gap between lunch and whatever happens next.
  4. Pão de mel travels Wrapped, gifted, packed in tins. The treat you take on the plane.

Drops, not a daily menu

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Brigadeiros & Co trays are cooked in batches. Some weeks there is a full festa box; some weeks there isn’t. Join the list and we’ll email you when something is coming — so you can order before it disappears.