"There’s a rotating selection of Brazilian pastries at Padoca Bakery on the Upper East Side, like mini chicken pies made with marinated pulled chicken known as empadinha de frango. But the one permanent fixture on the menu is the oversized pão de queijo, or cheese bread, which you have by itself, or stuffed with ham and cheese like a sandwich. It’s a savory tennis ball-shaped pastry that’s crisp on the outside and gooey on the inside, and it pairs wonderfully with Padoca’s cappuccino." - Eater Staff