Rio Innovation Week: Luciano Huck fala sobre democratiza??o da tecnologia para influenciar o empreendedorismo

The best pastry shops in Rio de Janeiro in 2025

Frédéric Epicerie: Named the Best Pastry Shop in the City at the 2025 Rio Show Gastronomy Awards. Check out other top spots in the category: 1st place: FRéDéRIC EPICERIE Beautiful things are melhores centenas do jogo do bichomeant to be shown. It’s no wonder the creations of Belgian chef Frédéric de Maeyer are displayed in the window. Even those who prefer the terrace end up taking a peek inside, immersing themselves in the chef’s meticulous work. At the entrance, you’ll find the house breads. Further in, protected, are the chef’s jewels: artisanal sweets and chocolates. Despite the abundance, it’s a “you can’t go wrong” situation—any choice is a hit. The chocolate fondant (R$ 25), with a crispy milk chocolate and hazelnut base, topped with creamy ganache, is essential. The walnut and apricot cake (R$ 19) is irresistible. The “língua de gato” cookie appears in a more mature version, made with 54.85% dark and white Belgian chocolate. The pure chocolate bars are from Callebaut, of course (R$ 35). Rocher bonbons (R$ 9), with a mix of nuts, are also coated in intense 54.5% Belgian chocolate. For here or to go, the speculoos (R$ 9), a spiced biscuit covered with the same chocolate, is a treat. The house waffle (R$ 29) can be served with butter, honey, or jam—and needs nothing more. With a wide menu, there are great choices any time of day, but brunch is the most coveted moment—especially for those who won’t compromise on a good egg. There are seven options, such as the cocotte (R$ 42), a free-range egg with spinach cream, cheese, and bread for dipping. On the savory side, sandwiches are excellent picks, like the roast beef with mustard-honey sauce, arugula, tomato, and pesto on ciabatta (R$ 55). A complete culinary experience. Leme: Rua Gustavo Sampaio 802 (96981-4314). Tue to Thu, from 8 a.m. to 7 p.m. Fri and Sat, from 8 a.m. to 9 p.m. Sun, from 8 a.m. to 6 p.m. Frédéric Epicerie: best sweets at the 2025 Rio Show Gastronomy Awards — Foto: Rodrigo Azevedo 2nd place: KURT German sweets that have become Carioca classics. Family recipes brought here by Kurt Deichmann over eight decades ago continue to capture hearts across generations. Don't bother looking elsewhere; some cakes are exclusive to this location, like the bee sting cake (R$22 per slice), made with a yeast dough, pastry cream filling, and a crunchy honey topping; the red fruit streusel (R$22 per slice), a German-origin crumble with red fruit filling; and the sacher (R$22 per slice), a chocolate sponge cake filled with apricot jam and topped with chocolate. The menu also features international influences, such as the enlarged macaron (R$22) filled with whipped cream and red fruits, and the Basque cake (R$22 per slice). For those wanting to indulge without breaking their diet, there are diet options like strawberry or apricot rolls with whipped cream (R$22 per slice). Leblon: Rua General Urquiza 117 (2294-0599). Mon to Fri, from 8 a.m. to 7 p.m. Sat, from 9 a.m. to 6 p.m. Baked meringue, blackberry gel, and white chocolate whipped cream make up the special pavlova at Confeitaria Absurda in Jardim Botanico. — Foto: Reproduction 3rd place: ABSURDA With sweets that leave everyone in awe, Henrique Rossanelli's bakery continues to impress with a diverse and creative menu. Newcomers have already gained fans, such as the bacuri entremet with cocoa biscuit and cake, 54% chocolate ganache, bacuri compote, and milk chocolate mousse, and the apple of love, a white chocolate mousse with cinnamon, apple compote, and almond biscuit. Classics remain strong, like the carrot cake (R$33) with carrot, cinnamon, orange, and lemon batter, walnuts; the passion fruit quindim (R$29.90); and the flan (R$34.90), made with condensed milk and caramel, without holes. For breakfast, homemade yogurt with honey and granola (R$29). Later, sandwiches like the chicken salad (R$25), made with house yogurt and iceberg lettuce on sourdough bread. Horto: Rua Pacheco Le?o 176. Tue to Fri, from 11 a.m. to 7 p.m. Sat and Sun, from 9 a.m. to 7 p.m. Leblon: Rua Conde de Bernadotte 26. Mon, from 8 a.m. to 4 p.m. Tue to Sun, from 8 a.m. to 7 p.m. Another location in Barra. Best restaurants in Rio in 2025: Best Asian Restaurants of 2025 Best Steakhouses of 2025 Best French Restaurants of 2025 Best Italian Restaurants of 2025 Best Japanese Restaurants of 2025 Best Pizzerias of 2025 Best Vegetarian Restaurants of 2025 Best Bars of 2025 Best Breakfast Spots of 2025 Best Pastry Shops of 2025 :root { --market-label-font: OGloboTitleFontBold,OGloboTitleFontFallback; } Pastry shops nominated at the Rio Show Gastronomy Awards ALDA MARIA DOCES PORTUGUESES The mansion on Rua Almirante Alexandrino is famous in Santa Teresa. For over two decades, it has been home to some of the city's most acclaimed Portuguese sweets. Today, Alda runs the business alongside her daughters, Liliana and Simone Campos. The trio is responsible for maintaining the standard and quality of recipes that have been in the family for nine generations. The pastel de nata (R$16), made with fresh cream and butter, is a must-try. Among slices, highlights include the orange roll (R$24), toucinho do céu (R$22), and almond cake (R$25). As new trends emerge, the chocolate cake (R$25), made with sponge cake and chocolate mousse, has become a social media and public favorite, now one of the menu's bestsellers. But that's not all. The family business preserves memories of past confectioners in a small museum, featuring rare molds and even a table from the Farroupilha Revolution, offering a taste of history. Santa Teresa: Rua Almirante Alexandrino 1.116 (98542-1320 and 2232-1320). Tue to Sat, from 11 a.m. to 6 p.m. Sun and holidays, from 2 p.m. to 6 p.m. BEL TRUFAS It's like a dollhouse—filled with sweets, of course. The red-and-white space invites you to try the daily treats arriving at the counter. The truffles (R$4.50 each) are so renowned they've become an informal surname for Bel Carvalho. The cookies (R$10 each), in traditional dark chocolate chip or chocolate dough with white chocolate chips, are baked daily and serve as a sensory GPS: follow the aroma to find them. Without any animal ingredients, the vegan chocolate cake with Maré chocolate topping (R$22) disappears quickly from the display—despite sitting next to the popular soft cake (R$25), made with minimal flour and plenty of chocolate syrup, served warm like a hug. For continuous nibbling, try the minimonte (starting at R$35), a chocolate treat with corn cereal that's impossible to eat just once. An extra charm is the small window, perfect for quick cravings and bites along the way. The idea caught on, and in 2024, Janelinha was born in Jardim Botanico. Leblon: Rua General Venancio Flores 481-B (98557-9996). Mon to Fri, from 11:30 a.m. to 6 p.m. Sat, from 11 a.m. to 6 p.m. Jardim Botanico: Rua Visconde da Gra?a 18 (97093-9662). Mon, from 11 a.m. to 6:30 p.m. Tue to Fri, from 11 a.m. to 7 p.m. Sat, from 10:30 a.m. to 7 p.m. Sun, from 12 p.m. to 5 p.m. CASA AFAGá Eight years ago, a stylish bicycle began drawing attention with brigadeiros sold on the streets of Penha, in the North Zone. Many kilometers later, the sweets gained new recipes and found a charming home in Andaraí. Many people are drawn by the fame of the salted caramel cake—with chocolate batter, chocolate ganache, caramel, and sea salt (R$25 per slice)—but end up unable to resist the brunch and special coffees. Despite a seasonal menu that changes every two months, some items shine year-round, like the egg bagel with bacon and truffled mayonnaise (R$25), the caramel cold brew (R$18), cold-infused with milk and caramel, and the casadinho (R$18.50), a mix of white hot chocolate with dark hot chocolate, lemon zest, and an espresso. Andaraí: Rua Uruguai 141 (98066-9563). Thu and Fri, from 4 p.m. to 8 p.m. Sat, Sun, and holidays, from 9 a.m. to 6:30 p.m. DA THáBATA When Thábata Tubino started making the Basque cake here, cheesecake was synonymous with cheese tart—and nothing else. A few batches were enough for the recipe created in San Sebastián, in the Basque Country, to spark curiosity. Softer, with perfectly caramelized and bronzed edges, the tart spread literally through word of mouth and became a hit. The chef's home was too small for production, so in 2021, she opened this shop at Shopping da Gávea. With that came original variations. Besides the traditional (R$27 per slice), you can try versions like 70% Callebaut truffle chocolate (R$31), coffee (R$29), honey (R$28), dulce de leche (R$29), and pistachio (R$34). Desserts can also be upgraded with salted caramel or guava jam (R$9, 40ml). An attention-grabbing version is the savory one (R$34 per slice), with gorgonzola and parmesan, topped with organic confit tomatoes and basil. Gávea: Shopping da Gávea, 3rd floor (97497-1991). Mon to Sat, from 10 a.m. to 10 p.m. Sun and holidays, from 12 p.m. to 9 p.m. DIANNA BAKERY Since its opening five years ago, Dianna Bakery has broken the hegemony of bars in Tijuca—and did so sweetly. With French techniques, an American visual, and Brazilian flair, pastry chef Dianna Macedo and her partner (and wife) Tereza Cavalcanti have created a joyful and flavorful menu, ideal for starting the day or relaxing in the afternoon. The menu says it all: the walnut tart (R$22 per slice) is a champion. The podium is completed with the basil br?lée (R$18) and the baked Alaska (R$36 per slice), made with a chocolate cake base, truffle banana ice cream with cashew nut crunch, and torched meringue. With special coffees from small producers and medium roast, a filtered coffee (R$12) pairs well with any of these delights. For an extra touch, try the chai latte (R$16), milk with spice syrup, served hot or cold. Tijuca: Rua Dona Delfina 14 (3129-7006 and 97970-6388). Tue to Fri, from 9 a.m. to 7 p.m. Sat and holidays, from 9 a.m. to 4 p.m. L’éCLAIR SHOP Eight years ago, the French pastry that inspired our éclairs got its own dedicated store. The open kitchen space, where you can watch daily production, became a must-visit for pastry fans, who used to line up at the door. Time has passed, but the magic remains. Today, the classics from the original menu remain popular, like the salted caramel. In total, there are 11 flavors: nine fixed, one savory—Parma with emmental—and a special monthly edition with seasonal or themed ingredients (mini: R$12; original: R$22). Now with three locations (Botafogo, Largo do Machado, and Ipanema), the menu has expanded to include other sweets, like chocolate profiteroles (R$15 each) and crème br?lée (R$28). Botafogo: Rua Visconde de Ouro Preto 5. Largo do Machado: Galeria Condor, mezzanine 229. (98560-3456) Tue to Fri, from 9 a.m. to 6 p.m. Sat, from 9 a.m. to 5 p.m. Another location. LE WILT Although choux pastries weren't very popular here, the carefully baked spheres filled with generous fillings quickly won over local palates, and the French pastry gained a dedicated following among Cariocas. In the patisserie space opened three years ago by Solange and Adriana Wiltgen, mother and daughter, the recipe reigns supreme. There are nine fixed flavors (R$14.90 each): chocolate, vanilla, pistachio, caramel, hazelnut, passion fruit, and red fruits. But the chou of the day (R$17.90), whose flavor is revealed daily at 9 a.m. on social media, is the big draw. More than 500 variations have been offered, including flavors like romeo and juliet, tiramichoux, and lemon with meringue. Other gems include macarons (R$8.50) and the savory option, gougère (R$13.90 for six units), the French cheese bread made with choux dough. Copacabana: Rua República do Peru 212 (98132-4818 and 3496-6800). Mon to Fri, from 9 a.m. to 6 p.m. Sat, from 9 a.m. to 5 p.m. MAISON FERNAND Inside, a display case showcases coveted sweets and viennoiseries. Outdoors, tables accompany the bustling flow of people heading to the beach or the Lagoa. In honor of grandfather Fernand, Sacha Lecoanet breathed life into the family's legacy here, with iconic French pastries, but with a Carioca twist. With artisanal production, the day's menu is always a surprise. But the croissant (R$15), for instance, is always available, as is the flaky brioche (R$26), with varying fillings. One of the most sought-after sweets is the flor saint-honoré (R$38), made with sablé dough with pure butter, Madagascar vanilla cream, and caramel, topped with a mini choux filled with cream and caramel. To show that French recipes have adapted well to Rio, there's also the opéra carioca (R$38), with cocoa biscuit, orange jelly, and 75% chocolate cremeux. Ipanema: Rua Garcia d’ávila 173 (97199-7499). Wed to Sun, from 10 a.m. to 6 p.m. MEDOVIK A cake with many layers of flavor. The traditional Russian recipe, the medovik, crossed the ocean and landed in Ipanema, at the bakery that bears its name. This flavor exchange introduced Cariocas to the tall cake (R$35 per slice), layered with thin handmade honey biscuit and smetana filling—a sour cream typical of its country of origin, used in both sweet and savory dishes—and topped with crumbly biscuit pieces. For a finishing touch, the top can be adorned with salted caramel or roasted, crushed nuts. For a step further in the experience, try the medomaravilha (R$45), a box with four cake flavors: original, caramel, apple with cinnamon, and passion fruit. This year, Raisa Coppola introduced two more Eastern European novelties to the bakery's single-table menu: the Kiev cake (R$30 per slice), combining crunchy meringue layers, nuts, and buttercream with cognac, and the Leningrad (R$38.50), with chocolate charlotte cream atop delicate sablé dough, topped with crunchy hazelnuts. Ipanema: Av. Visconde de Pirajá 156, mezzanine 203 (99579-9904). Mon to Fri, from 10 a.m. to 6 p.m. Sat, from 10 a.m. to 5 p.m. RAPH’S PATISSERIE The white mansion with glass windows makes one curious to peek inside. Spoiler: what you find inside is even better. The tranquil setting shields you from the street's hustle, offering serenity to choose the perfect slice. The task, however, isn't simple. The dessert display enchants and serves as a living menu of pastry chef Raphaela Severiano Ribeiro's creations. The big hit is the naked cake (R$27), with brownie layers and a generous dulce de leche filling, plus white and black brigadeiros. Another temptation that catches eyes is Raph’s crunchy (R$28), made with vanilla cake, milk chocolate brigadeiro filling, and almond crunch, finished with white brigadeiro and more almond crunch. For celebrations, the suggested kits for 15 people (R$450) or 25 people (R$610) include cake, traditional and gourmet sweets, brownie, and a customizable fondant plaque according to the client's taste. Jardim Botanico: Rua Jardim Botanico 126 (3576-9008 and 99919-1326). Atelier and factory: Mon to Sat, from 8 a.m. to 6 p.m. Café: Mon to Sat, from 9:30 a.m. to 7 p.m. Sun and holidays, from 9:30 a.m. to 6 p.m. SEM CULPA GASTRONOMIA No regrets when it comes to dessert. Since Marcelo Massena opened Sem Culpa last October, on a revitalized little street in Largo do Machado, it's possible to indulge guilt-free. The chef's mission is to create delicious gluten- and lactose-free food, especially sweets. The chocolatudowwww (R$27) features notes of three types of chocolate, intense and irresistible. The 1980s cold cake (R$26) is a time-travel treat: gluten-free sponge cake, house-made lactose-free dulce de leche, and milk mousse. The 3D mousse tarts offer form and flavor, like the pear and green apple (R$35 each). For other moments, there's bread, pasta, naturally fermented pizzas, and all-day breakfast, with the veggie toast (R$42), featuring tomato confit, mushrooms, lactose-free cheese, and arugula, accompanied by lactose-free hazelnut cappuccino, with a vegan option (R$27). Largo do Machado: Rua Governador Irineu Bornhausen (99933-8118). Mon, from 10 a.m. to 8 p.m. Tue to Sun, from 9 a.m. to 10 p.m. The translation of this text into english was carried out by Project Irineu, O GLOBO's initiative to develop artificial intelligence tools. Here is the link to the original report. Mais recente Próxima The best breakfasts in Rio de Janeiro 2025 Mais do Globo .post-notifier-pushstream{ display:none}.bstn-fd .bastian-card-mobile,.bstn-item-shape,.tag-manager-publicidade-banner_feed_esppub--visivel .tag-manager-publicidade-banner_feed_esppub{ background-color:#fff;contain:layout paint style;margin:16px 0 0;overflow:hidden}.feed-media-wrapper{ margin:24px -24px 0}.bstn-fd-item-cover{ background-color:#ccc;background-position:50%;background-size:cover;height:0;overflow:hidden;padding-top:56.25%;position:relative;width:100%}.bstn-fd-cover-picture{ position:absolute;top:0;left:0;height:100%;width:100%}.bstn-fd-picture-image{ color:transparent;height:100%;width:100%}.feed-post-body{ padding:24px 24px 0}.feed-post-link{ display:block;text-decoration:none}.feed-post-header{ color:#333;font:16px/20px Arial,sans-serif;letter-spacing:-.32px}.bstn-aovivo-label,.feed-post-header-chapeu{ vertical-align:middle}.bstn-aovivo-label{ background:red;border-radius:3px;color:#fff;display:inline-block;font:700 11px Arial,sans-serif;margin:0 8px 0 0;padding:3px 8px 2px;position:relative;text-transform:uppercase}.feed-post-body-title{ font:700 20px/24px Arial,sans-serif;letter-spacing:-.72px;margin-top:8px;word-wrap:break-word}.feed-post-body-title:first-child{ margin-top:0}.bstn-related .feed-post-body-title{ display:block;font-size:16px;line-height:20px;letter-spacing:-.48px;margin-top:24px}.feed-post-body-resumo{ color:#555;font:16px/20px Arial,sans-serif;letter-spacing:-.32px;margin-top:8px}.feed-post-metadata{ align-items:center;color:#555;display:block;font:12px/12px Arial,sans-serif;justify-content:flex-start;letter-spacing:0;margin:24px 0 0}.feed-post-metadata:last-child{ margin:24px 0}.feed-media-wrapper+.feed-post-metadata{ margin:16px 0}.bstn-related .feed-post-metadata{ margin:16px 0 0}.feed-post-datetime{ white-space:nowrap}.feed-post-metadata>:after{ content:"— ";margin-left:4px}.feed-post-metadata>:last-child:after{ display:none}.feed-post-metadata-section:before{ content:"Em "}.bstn-related{ margin:24px 0}.feed-media-wrapper~.bstn-related{ margin:16px 0 24px}.bstn-relateditems{ list-style-type:none}.bstn-relateditem{ color:#999;border-top:1px solid #ddd;margin-top:16px;padding:0;background-color:#fff}.bstn-relateditem+.bstn-relateditem{ margin-top:24px}.bstn-face-temporeal .bstn-aovivo-label{ background-color:#06aa48}.label-tempo-real,.scoreboard-bastian-feed{ display:none}.highlight-bastian-feed{ display:none;color:#555;font-size:16px;letter-spacing:-.32px;line-height:20px;display:block;margin:8px 0 0}.highlight-bastian-feed .time{ font-size:12px;line-height:16px;margin-bottom:8px}.highlight-bastian-feed .text{ margin-bottom:4px}.load-more{ margin:16px 24px 0;text-align:center;text-transform:uppercase}.load-more a{ overflow-anchor:none;color:#fff;display:block;font:700 14px Arial,sans-serif;padding:15px 0}@media (max-width:539px){ body{ background-color:#eee}.areatemplate-showtime,body{ margin:0}.regua-apuracao~main .areatemplate-showtime{ margin-top:16px}.areatemplate-esquerda{ float:left;margin-top:16px!important;padding-left:12px;padding-right:12px;width:100%}.regua-apuracao~main .areatemplate-esquerda{ margin-top:0!important}.regua-apuracao~main>.row+.row>.areatemplate-esquerda{ margin-top:16px!important}}@media (min-width:540px){ .bstn-fd .bstn-item-shape{ box-shadow:none;background-color:transparent;border-radius:0;margin:32px 0 0}.bstn-fd .bstn-item-shape:after{ background-color:#c8c8c8;content:"";display:block;height:1px;margin-top:32px}#bstn-rtcl .bstn-item-shape{ background-color:#fff;contain:layout paint style;overflow:hidden}.no-image .feed-post{ min-height:auto}.feed-post-body{ align-items:start;column-gap:16px;grid-column-gap:16px;display:grid;grid-template-columns:repeat(auto-fit,minmax(45%,-webkit-max-content));grid-template-columns:repeat(auto-fit,minmax(45%,max-content));grid-template-rows:repeat(5,auto);padding:0}.feed-post-header{ letter-spacing:-.75px;grid-column:2;padding-bottom:8px}.feed-post-body-title{ font-size:24px;letter-spacing:-1.25px;line-height:28px;grid-column:2;margin:4px 0 0}.feed-post-body-title:first-child{ margin-top:0}.bstn-related .feed-post-body-title{ font-size:14px;font-weight:400;letter-spacing:-.3px;line-height:normal}.feed-post-body-resumo{ grid-column:2;letter-spacing:-.3px;margin:10px 0 7px}.feed-media-wrapper{ margin:0;grid-column:1;grid-row:1/span 5}.feed-post-metadata{ grid-column:2;margin:6px 0 0}.feed-media-wrapper+.feed-post-metadata,.feed-post-metadata:last-child{ margin:6px 0 0}.bstn-related .feed-post-metadata{ display:none}.bstn-related~.feed-post-metadata{ margin-top:6px}.bstn-related{ display:block;grid-column:2;grid-row:3}.bstn-related,.feed-media-wrapper~.bstn-related{ margin:6px 0 0 1px}.scoreboard-bastian-feed~.bstn-related{ grid-row:4}.bstn-relateditems{ list-style-type:disc;padding:0 0 0 16px}.bstn-relateditem{ border:0;margin:2px 0;background-color:transparent;padding:4px 0}.bstn-relateditem+.bstn-relateditem{ margin-top:2px}.bstn-fd .bastian-card-mobile,.bstn-fd .tag-manager-publicidade-container--visivel,.tag-manager-publicidade-banner_feed_esppub--visivel .tag-manager-publicidade-banner_feed_esppub{ box-shadow:none;background-color:transparent;border-radius:0;margin:32px 0 0}.bs-home .areatemplate-direita,.bs-home .areatemplate-esquerda{ margin-top:40px}}Boeing bate motor no solo após falha no trem de pouso em aeroporto no Caribe famoso pela proximidade com a praia; vídeoAeroporto em Saint Marteen precisou ser fechado após o incidenteHá 4 minutos época Seguros de vida e acidentes pessoais crescem até 10% no primeiro semestreHá 4 minutos Lauro Jardim De Grécia à Austrália: as imagens mais impressionantes da Lua de Sangue que rodaram o mundoEclipse lunar total tingiu o céu de tons avermelhados em diferentes continentes, mas n?o p?de ser visto do BrasilHá 5 minutos época Hipertens?o: 4 milh?es de casos s?o hormonais e podem ter cura, mas muitos desconhecem a condi??o; alertam médicosSociedade atualizou suas diretrizes internacionais sobre o tema indicando que todo paciente com hipertens?o seja rastreado para esse tipo da doen?aHá 20 minutos Saúde Novos drinques na Broto; lan?amentos de cafés Orfeu e de champanhes Krug; veja novidadesHá 26 minutos Saideira Paolla Oliveira sobre Diogo Nogueira: 'A gente n?o passa o tempo todo com Diogo cantando no meu ouvido e eu de cinta liga'Em entrevista ao videocast 'Conversa vai, conversa vem', atriz fala sobre a idealiza??o do público em rela??o ao seu casamento com o cantor, comenta polêmica sobre implante de cabelo feito por ele e revela se pegaria mulherHá 27 minutos Cultura Camara de Niterói aprova Plano Plurianual e mais três projetos de lei da prefeituraVereadores d?o sinal verde a propostas que abrangem educa??o ambiental, desenvolvimento do Centro e políticas penaisHá 27 minutos Niterói 'Casamento às cegas 5' e 'Task': as estreias no streaming na semana de 7/9 a 13/9; veja trailersQuinta temporada de 'Only Murders in the Building' também está na listaHá 27 minutos Cultura Exposi??o no CCBB RJ terá instala??o com ilus?o de ótica que transforma claraboia em po?o de 40 metrosGrande exposi??o “José Pedro Croft: reflexos, enclaves, desvios” terá cerca de 170 obrasHá 27 minutos Ancelmo Gois Zagueiro espanhol pega 10 meses de suspens?o por uso de remédio contra calvície após tratar cancer; entendaYeray álvarez testou positivo para canrenona após partida da Liga Europa em maioHá 30 minutos Esportes Veja mais