In the early 1900s, Brazilians returning from Europe craved the crusty baguettes of Parisian cafés. They asked their local bakers to recreate them, but the tropical humidity and local ingredients made it a challenge.

Instead, the bakers improvised. They crafted a small, single-serving roll with a golden, crackling crust and an impossibly soft, airy center.

Though it looked nothing like a true baguette, they named it pão francês. Today, this accidental masterpiece—especially when toasted on a hot griddle as pão na chapa—is the undisputed star of the Brazilian breakfast table.