Eating in SP - Bread

As soon as you get your first breakfast here (or mostly anywhere in Brazil) you’ll get acquainted with our most common local bread, named here “Pão Francês,” literally “French bread.” You’ll have this for breakfast and this is the bread that will envelop your sandwich in case you choose to have one for a meal at one of our several Padarias.

 Freshly-baked Pão Francês

Slightly salty, a fine loaf of Pão Francês must be crunchy on the outside and soft in the inside… its crust should be crispy, and make a delicious noise as you bite it. Some rubbery versions may indicate that the bread is not fresh, or maybe just that the recipe is not good.

Some suggestions to try at any local padaria:

- pão na chapa (an open loaf of pão francês that receives a generous amount of butter and is pressed for some minutes on the grill where other sandwiches are prepared; a classic for a quick breakfast when you’re on the go);

A typical order: pão na chapa with coffee and milk

- sanduíche de churrasco com queijo (a nice piece of meat is grilled together with a bountiful amount of yellow cheese… if you prefer something less fatty, ask for yours “aparado”, this means the evident fat of the beef will be removed):

- sanduíche de carne-louca (a classic in old-times kids parties is now offered by some places; well-seasoned shredded beef, wet with tomato sauce, fills in a loaf of bread for that quick meal; nice with a glass of orange juice or a Guaraná).

Carne-louca means "mad meat"!!!