Brigadeiro Bakery

"A Brazilian bakery and snack shop, Brigadeiro specializes in the eponymous buttery chocolate balls, along with two dozen other globular pastries in the same vein, including lemon, dulce de leche, strawberry, and pecan pie. Pao de queijo (the bouncy tapioca-flour cheese bread) and other savory snacks are on sale. Brigadeiro also functions as a neighborhood coffee bar." - Robert Sietsema, Melissa McCart

"Beijinhos If you try all 20 or so of the brigadeiro flavors at this Soho bakery, two things will inevitably happen. First, you’ll have an Augustus Gloop-level chocolate-fueled reckoning, and second, you’ll conclude that the coconut truffles (beijinhos) are best. Inside the bite-sized sphere coated in sweet coconut flakes, there’s a blend of condensed milk and butter that changes from solid to liquid the instant you take a bite." - matt tervooren

"Pão de queijo is the iconic cheese ball of Brazil, using tapioca flour instead of wheat flour and oodles of cheese to achieve a texture like a soft rubber ball. Soho’s Brigadeiro Bakery produces some of the best in town (you’d probably have to go to Newark to better ones). Other Brazilian baked goods, mainly sweet, are available to eat after your lunch of cheese balls (three should be sufficient)," - Robert Sietsema

"Like Gabriel Medina and backside surfing, this Soho bakery focuses on one thing that few others choose to prioritize: brigadeiros. And just as it paid off for Medina with the first Pipeline win by a goofy-footer in two decades, this Soho bakery can claim the best bite-sized chocolate truffles in the city. Mix and match any of the 20 or so flavors displayed in the glass case at the front of the small storefront, but one that’s non-negotiable is coconut. Inside the paper-thin shell coated in coconut flakes, there’s a blend of condensed milk, cocoa powder, and butter, all of which changes from solid to liquid the instant you take a bite." - Matt Tervooren

"Brazilian truffles are the name of the game at this Washington Square bakery, known for chocolatey South American treats. Chef Mariana Vieira launched the business from her apartment kitchen nearly ten years ago, and in 2014 the business blossomed into something worthy of a Soho storefront. The melt-in-your-mouth confections, traditionally made of condensed milk, cocoa powder, butter, and chocolate sprinkles are now available to order by the half dozen, dozen, and more on the bakery’s website." - Leah Rosenzweig, Eater Staff