{"time":1768478420043,"blocks":[{"type":"paragraph","data":{"text":"Bread, essential in every corner of the planet, has always been one of the first to drive innovation."}}],"version":"2.18.0"}

{"time":1763983929523,"blocks":[{"type":"paragraph","data":{"text":"“You’re going to sell large bread with a dark, burnt-looking crust to locals right in front of a cemetery? That’s never going to work!” Rafa Brito Pereira (@theslowbaker) always had a knack for attracting quality-seeking customers to unlikely locations. "}}],"version":"2.18.0"}

{"time":1762370081761,"blocks":[{"type":"paragraph","data":{"text":"At 6 a.m., the milkman’s horn would sound, and door-to-door selling was already a habit in the 19th-century Rio de Janeiro. Fresh milk had to come from nearby. "}}],"version":"2.18.0"}

{"time":1755190089514,"blocks":[{"type":"paragraph","data":{"text":"Saucisse purée: the name is chic, the recipe is simple, and at Sud, o pássaro verde, the flavor has a country taste, with a 100% artisanal sausage of Nova Friburgo's terroir. "}}],"version":"2.18.0"}

{"time":1751142395330,"blocks":[{"type":"paragraph","data":{"text":"Lasai Restaurant has been chosen as the 28th best restaurant in the world by the 50Best awards. Chef Rafa Costa e Silva, known for worki with and seasonal ingredients, talks about the value of this choice."}}],"version":"2.18.0"}