“It’s a bread meant to be eaten fresh out of the oven,” says Bruna Piauí Graf, founder of Bruna’s Cheese Bread. “It can be good later, but I don’t suggest that.” Brazilian pão de queijo — or cheese bread — are savory puff pastries made with gluten-free tapioca flour and cheese. They’re served everywhere in Brazil, and now, thanks to Graf, here in Denver as well.
Graf says she started Bruna’s Cheese Bread because she couldn’t find good pão de queijo in Denver. In 2019, she used the bread as inspiration for a food truck serving Brazilian sandwiches. But when this year’s pandemic ended plans for owning the food truck, Graf turned to selling the pre-made dough as it’s often found in Brazil: frozen and ready to be baked in the oven.
Pão de queijo originated in the Brazilian state of Minas Gerais. The key ingredient, tapioca flour, comes from the yuca plant found there. Yuca, different from yucca, is a starchy tuber long used by Brazilian indigenous peoples to make bread. The process of extracting the flour involves peeling and grating the tuber, soaking it and letting it dry. When colonizers brought enslaved African people to the area, they learned to use the leftover tapioca starch to make their own bread, subsidizing the meager food they were given.
Years later, in the 19th century, Minas Gerais became known for producing a hard, salty Minas cheese. The cheese, plus milk and eggs, were added to the pão de queijo recipe, and it soon became a national delicacy.
Graf started making cheese bread here in Denver in 2019.
Courtesy of Bruna’s Cheese Bread
Graf remembers eating pão de queijo while growing up in Barau, Brazil. “I would always go with my friends and family as a teenager to this [cafe], and