The Ipanema is the fullest expression of our baking technique. We start from a long naturally leavened baguette — which gives the crumb an open structure and a crust of controlled resistance — and elevate it through a technical gratin process. We spread our artisan butter over the opened bread so that, under the heat, it melts into the fibres of the dough, creating a crisp caramelisation and a deeply buttery centre. It is an experience of textures: the contrast between the resistance of the crust, the creaminess of the melted butter and the lightness of natural fermentation. Simple in concept, complex in execution.
The Arpoador is our technical answer for anyone after a light meal that is still dense in nutrients. We start from our long-fermentation baguette — guaranteeing the best digestibility and texture — and fill it with a fresh minas cheese from an exclusive source. Unlike conventional options, our cheese stands out for its high milk concentration: every kilo uses significantly more milk than the market average. The result is a deeper flavour, a richer texture and far more protein and calcium. Under our technical gratin, the surface of that cheese concentrates its natural sugars and proteins, creating a golden, aromatic crust while the inside stays moist and unctuous. Proof that simplicity, executed with high-density ingredients, becomes fine dining.
The Lagoa is our expression of sophistication. We use our long-fermentation ciabatta — guaranteeing a crisp crust and an airy crumb — as the support for finely cut smoked salmon, whose texture and smoky profile form the base of this creation. To elevate the whole, we add an artisan goat's cheese curd that brings a velvety, sophisticated acidity, harmonising with the richness of the Emmental and the peppery freshness of the rocket. The finish follows our technical rigour: extra virgin olive oil and fleur de sel, making sure the balance between the sea (salmon) and the countryside (curd and rocket) is precise. A signature sandwich, designed for a light yet unforgettable experience.
The Ipanema is the fullest expression of our baking technique. We start from a long naturally leavened baguette — which gives the crumb an open structure and a crust of controlled resistance — and elevate it through a technical gratin process. We spread our artisan butter over the opened bread so that, under the heat, it melts into the fibres of the dough, creating a crisp caramelisation and a deeply buttery centre. It is an experience of textures: the contrast between the resistance of the crust, the creaminess of the melted butter and the lightness of natural fermentation. Simple in concept, complex in execution.
R$ 24.00
Grâu Flamengo: The Artisan Brioche Toastie
The Flamengo is our technical version of the classic ham and cheese toastie. We use our long-fermentation artisan brioche, which delivers unmatched softness and a lightly sweet aroma, as the base for this comforting composition. The filling follows the "controlled fusion" protocol: finely cut Royale ham and selected mozzarella, exposed to precise heat so the cheese reaches the exact melting point, wrapping the ham and fusing with the soft crumb of the bread. Simple in concept, executed with the technical attention that defines our bakery. It is the comfort you already know, with Grâu's quality rigour.
R$ 46.00
Grâu São Cristóvão: Artisan Brioche & Gratinated Butter
The São Cristóvão is our technical homage to the iconic Petrópolis toast. We start from our artisan brioche — known for its buttery dough, airy density and slow fermentation — and elevate it through a rigorous gratin process with artisan butter. The slice receives a generous layer of butter which, under controlled heat, not only browns but seeps into the fibres of the brioche, creating a caramelised, intensely flavourful crust while the crumb stays soft and unctuous. It is the technical contrast between the crunch of the edges and the softness of the centre. Simplicity taken to its peak.
The Arpoador is our technical answer for anyone after a light meal that is still dense in nutrients. We start from our long-fermentation baguette — guaranteeing the best digestibility and texture — and fill it with a fresh minas cheese from an exclusive source. Unlike conventional options, our cheese stands out for its high milk concentration: every kilo uses significantly more milk than the market average. The result is a deeper flavour, a richer texture and far more protein and calcium. Under our technical gratin, the surface of that cheese concentrates its natural sugars and proteins, creating a golden, aromatic crust while the inside stays moist and unctuous. Proof that simplicity, executed with high-density ingredients, becomes fine dining.
R$ 46.00
Grâu Botafogo: Artisan Ciabatta, Garlic Confit & Cured Ham
The Botafogo is our tribute to the balance between the earthy and the refined. We use our long-fermentation ciabatta as the base for a composition of intense flavours: our exclusive cream cheese spread, infused with slowly confited garlic — a process that turns the pungency of garlic into a creamy, aromatic sweetness. Over that base we layer matured cured ham, which brings salinity and a fine texture, balanced by the creaminess of Emmental cheese and the peppery freshness of selected rocket. We finish with the Grâu protocol: extra virgin olive oil and fleur de sel, the technical conductors that bind the flavours together. A sensory experience where every layer reveals a different note.
R$ 52.00
Grâu Barra da Tijuca: Long-Fermentation Baguette, Cured Olives & Onion Pickle
The Barra da Tijuca is a study in sensory contrast. We use our long-fermentation baguette as the base for a complex composition: a mix of fine olives, cured in-house in extra virgin olive oil and fresh herbs, which bring a unique savoury, earthy depth. To balance that intensity we add our crystallised red onion pickle — made in-house with a precise balance of acidity and sweetness — bringing a vibrant note to the palate. The whole is finished with our mix of high-melt cheeses, put through a technical gratin that seals the flavours in a golden, irresistible crust. It is the technical choice for anyone after a dynamic, memorable flavour experience.
The Leme is our technical interpretation of the French classic. We start from our slow-fermentation brioche — developed with a high butter content to guarantee a soft texture and a lightly sweet flavour — layered with finely cut Royale ham and mozzarella that melts precisely. The heart of this recipe is our béchamel sauce, prepared daily in our kitchen with the classic roux technique, which brings an unmatched richness. We finish with a generous topping of Emmental cheese and a high-temperature gratin, creating a crisp, aromatic crust that protects the creamy filling. It is an experience of textures: the softness of the brioche, the creaminess of the béchamel and the intensity of the gratin. The perfect balance between tradition and Grâu's technical rigour.
The Urca is our technical interpretation of the perfect contrast. The base is our long-fermentation ciabatta, which holds up perfectly to the intensity of the pastrami — a cured meat smoked with spices that offers an unmatched complexity of flavour. The assembly follows a strict layering protocol: the strength of the pastrami meets the creaminess and nutty notes of Emmental cheese, while the bite of fine Dijon mustard cuts through the richness of the whole. Rocket brings the botanical freshness, and the finish with extra virgin olive oil and fleur de sel is the final technical adjustment that lifts every sensory note. A signature sandwich: robust, balanced and unforgettable.
The Recreio is our celebration of natural sweetness. We start from our tomato confit — slowly cooked in a stone oven, a technical process that concentrates the natural sugars of the fruit and draws out a depth of flavour unreachable by conventional methods. Aromatic herbs and high-quality olive oil melt into the tomato, creating a silky texture and a vibrant flavour. Served on our naturally leavened baguette, this filling is finished with a mix of cheeses selected for how they melt and harmonise. Under the heat of our technical gratin, the cheese mix forms a crust that protects the moisture of the confit, creating the perfect contrast between the sweet acidity of the tomato and the dairy richness.
R$ 42.50
Grâu Leblon: Artisan Ciabatta, Royale & Emmental
The Leblon is a composition of freshness and sophistication. We use our long-fermentation ciabatta — guaranteeing an open, light and extremely crisp structure — filled with Royale ham, known for its succulence and delicate texture. The technical assembly follows a layering protocol: the creaminess and aromatic character of the Emmental meet the vivacity of fresh tomato and the peppery crunch of selected rocket. We finish with a pinch of fleur de sel, the technical element that heightens the natural flavours of every ingredient, balancing the richness of the cheese with the sweetness of the ham. It is the definition of a classic snack, executed with the precision Grâu demands.
The Tijuca is an ode to patience. The protagonist of this recipe is our sausage ragù, developed with a selection of fine cuts and slowly cooked in a stone oven. Over hours, the meat melts into red wine and a bouquet garni of aromatic herbs, creating a filling of extraordinary depth and velvety texture. Served on our long-fermentation baguette, the filling is crowned with slices of Emmental cheese which, after our technical gratin process, bring a sweet touch and an elastic, golden crust. It is a robust, intense and technically balanced experience — the comfort of soul food with the rigour of precision gastronomy.
R$ 42.50
Grâu Ilha do Governador: Baguete de Fermentação Longa & Boursin de Cabra
The Ilha do Governador is our most complex and refined creation. We bring together the long-matured naturally leavened baguette — our signature — and a filling of highly creamy goat's Boursin, delicately infused with fresh spinach for freshness and texture. The finish is the masterstroke: a generous layer of Emmental cheese, put through our technical gratin, resulting in a robust, lightly sweet topping with the aromatic complexity typical of a controlled-maturation Swiss cheese. A combination of earthy and dairy flavours, designed for anyone after an elevated, authentic experience.
R$ 51.00
Requeijão Toast Grâu: Meia Baguete de Fermentação Longa & Requeijão Gratinado
The Requeijão Toast is our technical take on an absolute classic. We use our long-fermentation baguette — guaranteeing an airy structure and superior digestibility — generously filled with a fine creamy requeijão. The secret of this recipe lies in our gratin technique: we expose the requeijão to precise heat until its surface turns into a golden, lightly toasted film, while the centre stays unctuous and intensely creamy. It is the technical contrast between the crunch of the baguette crust and the structured creaminess of the toasted requeijão. Simple, nostalgic and executed with gastronomic rigour.
R$ 17.00
Artisan Breads
Grâu Baguette: Active Multigrain & 18h Maturation
Classic baking engineered and boosted by a superfood blend for high performance and nutrition. Made with our DOC Excellence flour, this baguette goes through an 18-hour natural fermentation cycle that guarantees a golden crust, a light crumb and outstanding digestibility. The distinction is our curated seed selection (sesame duo, chia, golden flaxseed and sunflower), bringing crunch, nutty flavour and antioxidants.
Highlights:
• 18h maturation: the vital time to develop complex aromas, a low glycaemic index and greater mineral bioavailability.
• Mineral and superfood complex: a seed mix rich in omega-3 and fibre, supporting cardiovascular health.
• DOC traceability: a pure, certified wheat base, free of chemical improvers and preservatives.
R$ 15.00
Grâu House Bread: Wholemeal Blend & 24h Maturation
The fullest expression of our technical rigour: the perfect balance between nutrition, lightness and flavour. Made with a precise blend of 50% DOC Excellence flour and 50% wholemeal flour, this loaf delivers superior nutritional density with a soft crumb. The secret of its structure is the 24-hour natural maturation cycle, which guarantees a golden, crisp and resilient crust.
Highlights:
• 24h cycle: essential for breaking down wheat proteins, resulting in a light, extremely digestible bread that avoids any bloated feeling.
• 50/50 balance: the exact synergy between the fibre of wholemeal flour and the technical elasticity of our DOC flour.
• Grâu traceability: 100% artisan production with a clean label, free of preservatives and chemical additives.
R$ 40.00
Grâu Ciabatta: Olive Oil & 18h Maturation
Time and hydration: 18 hours of slow fermentation for the perfect texture. Made with our DOC Excellence flour, this ciabatta has an intensely open crumb and a tender crust. The strategic addition of extra virgin olive oil brings a silky moisture and enriches the bread's nutritional profile.
Highlights:
• 18h maturation: an essential cycle for developing complex aromas, outstanding digestibility and a structure that melts in the mouth.
• Health active: extra virgin olive oil worked into the dough, providing protective good fats and antioxidants.
• DOC traceability: purity guaranteed from the grain to the oil, with no chemical additives or industrial preservatives.
R$ 12.50
Grâu Baguette: Fresh Rosemary & Fleur de Sel (18h)
Baking meets botanical actives: sophisticated flavour and outstanding digestibility.
Made with our DOC Excellence flour, this baguette goes through 18 hours of natural fermentation, resulting in an airy crumb and a crisp crust. The dough is perfumed by the essential oils that fresh rosemary releases in the oven and finished with the mineral sophistication of fleur de sel.
Highlights:
• 18h maturation: the vital cycle that develops the rustic open crumb, deep aromas and the enzymatic breakdown behind its light digestion.
• Botanical and mineral synergy: fresh rosemary (an antioxidant) and fleur de sel (magnesium and potassium) heighten the flavour 100% naturally.
• DOC traceability: pure, certified wheat, free of chemical additives and industrial preservatives.
Glycaemic balance and technical maturation. The Grâu cinnamon babka is a study in textures, contrasts and time. Built on an artisan brioche dough made with DOC Excellence flour, each piece goes through a strict 24-hour natural fermentation cycle. The filling is a dense layer of artisan cinnamon, sugar and butter cream that melts into the dough as it bakes. Cinnamon works here as a functional active: anti-inflammatory and helpful in regulating blood sugar. No preservatives, clean label.
R$ 50.00
Grâu Baguette: 100% Wholemeal & Multigrain (18h)
The exact union of health rigour and the pleasure of taste: 100% wholemeal and extremely light. Made exclusively with DOC wholemeal flour, this baguette goes through 18 hours of slow fermentation, making the fibres of the grain soft and easy to digest. Each piece is enriched with chia, golden flaxseed and a sesame duo, creating a powerful source of micronutrients and omega-3.
Highlights:
• 18h maturation: the vital cycle that eases digestion, removes the heaviness of ordinary wholemeal breads and guarantees a crisp crust with a resilient crumb.
• Multigrain complex: a mix of selected seeds that raises the biological value and brings nutty, toasted notes.
• DOC traceability: a 100% pure wholemeal wheat base, with no chemical additives or industrial improvers.
R$ 16.00
Grâu Bagueton: Grand Format & 18h Maturation
The imposing version of our classic French baguette: a generous scale designed to be the centre of the table. Made with our DOC Excellence flour, this loaf goes through an 18-hour slow fermentation cycle that guarantees an airy structure, an extremely crisp crust and outstanding digestibility. The definitive companion for fondues, party-length sandwiches or to be served as an appetiser.
Highlights:
• 18h maturation: the vital biological time to develop the classic open crumb and break down wheat proteins, making it easier to digest.
• Structural versatility: a golden, resilient crust that holds dense fillings and hot broths without losing its integrity.
• DOC traceability: purity guaranteed from the origin of the grain, free of chemical additives and industrial improvers.
R$ 33.00
Grâu Traditional Baguette: 18h Maturation & DOC Flour
The purest expression of origin-driven baking: 18 hours of slow maturation for a classic Parisian flavour. Made with 100% natural fermentation and our DOC Excellence flour, this baguette delivers a thin, crisp crust with an airy crumb. The long biological maturation works as a technological agent that makes it easier to digest and preserves the nutrients of the wheat.
Highlights:
• 18h maturation: the vital cycle of enzymatic breakdown that heightens the real flavour of the grain and guarantees outstanding digestibility.
• Reduced glycaemic index: prolonged fermentation optimises how the bread is metabolised, providing sustained energy without glucose spikes.
• DOC traceability: purity guaranteed from the wheat to the final product, with no additives, preservatives or chemical improvers.
R$ 13.00
Grâu Mini Olive Bread: Sourdough & Mediterranean Mix
The pleasure of flavour on a smaller scale: sophistication and technique in every bite.
Made with our DOC Excellence flour, this mini loaf goes through an 18-hour maturation cycle, giving it an airy crumb and outstanding digestibility. The signature touch is the Mediterranean duo — black and green olives that release essential oils and savoury notes as the bread bakes.
Highlights:
• 18h maturation: essential time for developing the signature crust, the open crumb and the enzymatic breakdown that makes nutrients easier to absorb.
• Olive duo: a balanced selection bringing healthy monounsaturated fats, polyphenols and a complex, lingering flavour.
• DOC traceability: pure, certified wheat as the base, keeping the label clean and free of chemical additives.
R$ 27.50
Grâu Baguette: Calabresa Sausage & Parmesan (18h)
The precise union of artisan charcuterie and our origin-driven baking. Made with our DOC Excellence flour, this baguette goes through 18 hours of slow fermentation, creating a crisp crust and an airy crumb that perfectly absorbs the fine oils of the filling. It is generously filled with naturally smoked artisan calabresa sausage and freshly grated parmesan.
Highlights:
• 18h maturation: the vital cycle for developing texture and a perfect open crumb, ensuring outstanding digestibility and nutrient absorption.
• Natural smoking: artisan calabresa free of artificial preservatives, respecting the time food needs for real flavour and a clean label.
• DOC traceability: purity guaranteed from the grain to the sausage, keeping Grâu's technical rigour and quality standard.
R$ 25.00
Grâu Cacao Bread: Citrus Trio & 18h Maturation
Lightly sweetened bread made with DOC flour and 18 hours of natural fermentation. Deep 50% cacao notes with a blend of orange, Sicilian lemon and tangerine peels candied in-house — preserving their essential oils and vitamin C. Rich in flavonoids and magnesium. No artificial flavourings.
R$ 44.00
Grâu House Bread: Bioactive Multigrain & 24h Maturation
Nutritional density by design: the peak of our Wellness line in artisan form.
Made with a technical blend of 50% DOC Excellence flour and 50% wholemeal flour, this loaf strikes the ideal balance between fibre and softness. The 24-hour maturation cycle unlocks the nutrients of a rich ecosystem of seeds (chia, golden flaxseed and a sesame duo), sources of omega-3 and fibre.
Highlights:
• 24h cycle: essential for breaking down proteins and releasing nutrients, resulting in light digestion and a low glycaemic index.
• Superfood complex: a mix of fine grains that actively support cardiovascular health and metabolic balance.
• DOC traceability: pure wheat and certified seeds, free of chemical additives and preservatives.
R$ 42.00
Grâu Bread: Olive Sourdough & 18h Maturation
Origin-driven baking meets the power of the Mediterranean: savoury flavour and natural sophistication. Made with 100% natural fermentation (levain) and our DOC Excellence flour, this bread goes through 18 hours of slow maturation, resulting in a golden crust and an open crumb. The filling brings a harmonious mix of black and green olives, fine sources of vitamin E and polyphenols.
Highlights:
• 18h maturation: the vital cycle that breaks down wheat proteins, develops complex aromas and guarantees outstanding digestibility.
• Mediterranean duo: the exact balance between the vibrant flavour of green olives and the depth of black ones, bringing healthy monounsaturated fats.
• DOC traceability: a pure, clean wheat base, free of chemical additives and industrial preservatives.
R$ 54.00
Grâu Baguette: French Tradition & 18h Maturation, long format
The purest expression of our technique: 18 hours of slow fermentation for a deep, complex flavour. Made with DOC Excellence flour, this classic baguette has a thin, intensely crisp crust and an airy crumb. The long biological maturation guarantees a bread with outstanding digestibility and a very low glycaemic index.
Highlights:
• 18h maturation: the cycle that boosts nutrient absorption and develops the open crumb and the classic French crunch.
• Probiotic active: natural fermentation that breaks down wheat proteins, improving digestive health and comfort.
• DOC traceability: a pure, certified wheat base, free of chemical improvers and industrial accelerators.
R$ 22.50
Grâu Bread: Fresh Açaí & Multigrain (18h)
Energy by design: tropical superfood and nutritional performance. A dough with 75% DOC wholemeal flour and 18 hours of maturation. Fresh açaí lends a deep colour, anthocyanins and antioxidants. Enriched with chia, golden flaxseed and sunflower seeds. A steady source of omega-3, fibre and vitamin E. No preservatives.
R$ 43.00
Grâu Bread: Active Turmeric & Whole Hazelnuts (18h)
Functional baking by design: anti-inflammatory power and sensory sophistication. Made with our DOC Excellence flour, this bread goes through 18 hours of slow fermentation to guarantee maximum digestibility. The dough is enriched with turmeric — a natural antioxidant rich in curcumin — and studded with whole hazelnuts, which bring a crunchy texture, vitamin E and healthy fats.
Highlights:
• 18h maturation: the vital cycle that boosts the bioavailability of turmeric and the enzymatic breakdown of wheat for light digestion.
• Real functionality: a synergy of antioxidant and anti-inflammatory actives built into a naturally leavened bread.
• DOC traceability: a pure, clean wheat base, free of chemical additives and industrial preservatives.
R$ 44.00
Grâu Rosemary & Fleur de Sel Focaccia
Softness and hydration by design: a light, aromatic and richly golden dough. Made with our Excellence flour, the dough of this traditional focaccia goes through high hydration and slow fermentation, resulting in an incredibly airy, light and soft structure. It is generously bathed in extra virgin olive oil before baking, creating a delicate crust finished with fresh rosemary leaves and a touch of fleur de sel.
Highlights:
• Technical high hydration: a process that guarantees a moist crumb, well-defined alveoli and extremely light digestion.
• Botanical and mineral actives: perfumed with the essential oils of fresh rosemary and finished with the crisp sophistication of fleur de sel.
• DOC traceability: a pure base with high-quality extra virgin olive oil, no chemical additives or preservatives.
The BABY pecan pie is a masterpiece of textures and contrasts. Built on a technical sablée base — intensely buttery with a delicate crunch — this tart holds a dense, velvety filling. The secret lies in the beurre noisette, a controlled heating process that draws out hazelnut and caramel notes, giving it an unmatched aromatic depth. The blend of selected pecans with pure wildflower honey delivers a sophisticated sweetness and provides omega-9, vitamin E and magnesium. No preservatives, respecting the time the filling needs to mature.
R$ 29.00
Noir & Lemongrass Macaron
The precise meeting of French pastry delicacy and the freshness of our botanical identity. A perfect meringue shell — thin, crisp outside and moist inside — filled with a velvety fine chocolate ganache infused with fresh lemongrass. The definitive contrast between the subtle bitterness of cacao and the citrus, herbal notes of the herb.
Highlights:
• Natural temperature-controlled infusion: precise extraction of the essential oils of lemongrass straight into the ganache, for a lasting aroma with no chemical additives.
• Classic texture: rigorous execution delivering the moist, chewy centre of authentic macarons.
• Clean label: natural colourings and zero artificial flavourings. The pure, fresh taste of every ingredient.
R$ 7.00
Grâu Canelé de Bordeaux
The height of French pastry: the perfect contrast between a caramelised crust and a velvety centre.
The Canelé de Bordeaux is a study in textures. Made with beurre noisette — which lends almond notes —, brown sugar and an infusion of rum and pure vanilla extract, the batter rests for a long technical period before being baked at high temperature. The result is a dark, thin, crisp shell protecting an intensely creamy centre, almost like a flan.
Highlights:
• Controlled Maillard reaction: precise baking that caramelises the natural sugars, creating a crisp, aromatic crust without burning.
• Beurre noisette: the classic slow-heating technique that releases a deep, nutty aroma into the batter.
• Zero artificial flavourings: taste heightened only with pure vanilla extract and high-quality rum.
R$ 11.00
Grâu Brownie: 50% Fine Chocolate & Melting Texture
The Grâu brownie is a composition of technique and flavour. Made with a fine 50% cacao chocolate, each piece is prepared to reach thermodynamic perfection: a thin, delicately crisp and crackled shell protecting a dense, moist and intensely chocolatey centre. Our baking technique preserves the properties of the chocolate, so the brownie keeps a firm structure outside and the texture of a lightly warmed truffle inside. It is the technical choice for anyone after the balance between the intensity of cacao and the unmistakable softness that only the finest ingredients can deliver.
R$ 16.00
Grâu Cookie: 50% Fine Chocolate (Traditional or Black)
The engineering of perfect texture: a lightly crisp edge with a dense, soft centre and fine chocolate. Our cookies are the result of a precise hydration and emulsion protocol that guarantees an irresistible buttery dough.
Choose your experience:
• The Traditional: a classic buttery base, rich in natural vanilla and generously studded with 50% cacao fine chocolate chips.
• The Black: a deep immersion in alkalised cacao, creating a dark, intense and velvety dough, finished with 50% cacao chocolate chips.
Highlights:
• Texture control: a precise baking technique that preserves the moist, chewy centre alongside a crisp edge.
• 50% fine chocolate: formulated with pure cacao content, guaranteeing excellent melt and a lasting flavour.
• Clean label: no hydrogenated fats or artificial flavourings.
R$ 11.50
Grâu Cake of the Day: Seasonal Pastry & Technique
Food engineering applied to artisan pastry: precision, absolute freshness and zero artificial additives.
The experience:
• The protagonist (Grâu Tangerine): our signature creation. Developed with technical extraction from fresh peels, a melting moisture and an iconic aroma.
• The seasonal curation: a rotating selection of cakes that follow the cycle of the best ingredients of the season (fresh fruit, spices and single-origin chocolates).
Highlights:
• Long emulsion technique: a protocol that guarantees a perfect structure, ideal moisture and an ultra-soft texture.
• Clean label: no artificial flavourings or essences. Flavour heightened naturally.
• Small batches: daily production that guarantees the experience and aroma of a cake straight from the oven.
R$ 21.50
Grâu Citrus French Toast: Artisan Brioche & Beurre Noisette
The Grâu citrus rabanada is our reinterpretation of an absolute classic. We use a generous slice of our artisan brioche — with its buttery structure and soft crumb — soaked in a signature citrus syrup designed to bring freshness and balance the density of the dough. The technical peak comes at the finish: the slice is seared in beurre noisette (hazelnut butter), a process that caramelises the milk solids, giving the brioche aromatic notes of nuts and an unmatched depth of flavour. We finish with the classic touch of cinnamon and sugar, creating a caramelised crust that harmonises the acidity of the syrup with the richness of our fine butter.
R$ 14.00
Combos
Combo 1: The Grâu Classic (1/2 Ipanema + Espresso)
Combo 1 brings together the two pillars that brought us here: our naturally leavened baguette with artisan butter (the Ipanema) and the technical precision of our espresso. It is the perfect balance for anyone looking for a comforting, high-quality pause. While our baguette brings the texture of long fermentation and the aroma of gratinated butter, the espresso offers the vigour needed to balance the palate. Simple, technical and faultless.
R$ 29.00
Combo 02: The Grâu Welcome (1/2 Ipanema + Caffè Latte)
Artisan crunch meets velvety cream. Combo 02 was designed to turn your pause into a comforting ritual. We bring together our baking icon, the Ipanema — with its gratinated crust and soft crumb — and the enveloping experience of the Grâu Caffè Latte. Our whole-milk emulsion technique turns the latte into a velvety base that contrasts perfectly with the technical structure of our naturally leavened baguette. The ideal choice for anyone who wants technical rigour alongside a longer, creamier and deeply comforting experience.
R$ 36.00
Combo 03: Arpoador & Orange Juice
The perfect union of protein, good fats and hydration for anyone chasing high performance through the day.
What's inside:
• 1/2 Arpoador sandwich: long-fermentation baguette with dense, creamy minas cheese. It goes through a technical gratin that creates a crisp crust while preserving the creamy core.
• Selected juice: extracted to preserve the freshness and nutrients of the fruit, for ideal hydration through your day.
Highlights:
• Nutritional density: high protein and calcium content combined with an extremely digestible bread for lasting satiety.
• Fine-dining execution: the grilling technique delivers the complexity of flavour that is a Grâu signature.
• Technical efficiency: exactly the nutritional support you need, at the speed your routine demands.
R$ 41.00
Combo 04: Leblon & Selected Freshness
The technical answer for anyone after sophistication, refined flavour and speed.
What's inside:
• Leblon sandwich: long-fermentation ciabatta filled with Royale ham and Emmental cheese. A technical assembly that layers the freshness of tomato, the peppery bite of rocket and a final touch of fleur de sel.
• Selected juice: extracted to preserve the freshness of the fruit, with the hydration and acid balance that complement the Emmental perfectly.
Highlights:
• Layering protocol: precise placement of the ingredients to balance moisture and richness, keeping the integrity and crunch of the bread.
• Fleur de sel (signature): the final touch that awakens the taste buds and elevates the sensory experience.
• Grâu digestibility: a long-fermentation dough that delivers satiety with lightness, so your performance and focus stay intact.
R$ 54.00
Combo 05: Grâu Curation & Espresso
The perfect pause: the ideal pairing between artisan sweetness and the precision of professional espresso.
What's inside:
• A slice of the cake of the day: a daily rotating selection (including the tangerine cake) with controlled moisture, artisan production and zero artificial additives.
• Grâu espresso: extracted under strict pressure and temperature to guarantee the ideal crema, a balanced body and a lasting finish that cleanses the palate.
Highlights:
• Intelligent pairing: the coffee is calibrated to complement the natural sweetness of the cake, revealing the complexity of every note without overwhelming the palate.
• Fresh from the oven: baked daily in small batches to ensure an ultra-soft texture and the aroma of fresh cake.
• Extraction protocol: strict control of grinding and extraction that delivers a high-performance coffee, with no burnt notes or bitterness.
R$ 34.50
Combo 06: Grâu Cheese Bread & Espresso
Food engineering applied to the Brazilian classic: the perfect balance between dairy richness and the intensity of coffee.
What's inside:
• 6 pieces of pão de queijo: our artisan signature with a thin, crisp shell and an extremely soft, airy centre with a creaminess that melts on the palate.
• Grâu espresso: a rigorous technical extraction, guaranteeing the perfect crema and the ideal aromatic profile to cleanse the palate between bites.
Highlights:
• Matured cheese blend: a protocol that guarantees depth of flavour and sensory complexity, far from industrial neutrality.
• Melting texture: controlled baking that guarantees a moist centre and a uniquely velvety structure.
• Pure ingredients: clean label, with no preservatives or artificial flavourings.
R$ 32.50
Breakfast Combos
Grâu Clássico: A Experiência Completa da Grâu
The ideal breakfast, balancing comfort, nutrition and high performance.
What's inside:
• Ipanema sandwich: our technical interpretation of freshness with fine ingredients on long-fermentation bread.
• Yoghurt, honey & granola: natural yoghurt, organic honey and our slow-roasted artisan granola (24h).
• Precision scrambled eggs: a controlled cooking protocol that guarantees a velvety, creamy texture.
• Sides & cake: seasonal fruit, house-made jam and a slice of the cake of the day.
• Signature drink: choose between fresh fruit juice or our selection of special-roast coffees.
Highlights:
• Metabolic performance: proteins, fine fats and complex carbohydrates for stable, lasting energy.
• Grâu rigour: from the fermentation of the bread to the roasting of the granola, the technical signature you trust.
R$ 120.00
Grâu Especial: O Equilíbrio da Alta Performance
The ideal breakfast, designed for anyone after nutritional density and high performance.
What's inside:
• Arpoador sandwich: long-fermentation baguette, gratinated minas cheese with high milk concentration and selected charcuterie.
• Yoghurt, honey & granola: natural yoghurt with organic honey and our artisan granola for sustained energy.
• Precision scrambled eggs: our controlled cooking protocol, guaranteeing a velvety texture and unique creaminess.
• Fruit, cake & drink: seasonal fruit, a slice of the cake of the day and your choice of a cold drink + a Grâu specialty coffee.
Highlights:
• Metabolic performance: high-quality proteins and fine fibres for lasting satiety and stable energy.
• Flavour architecture: a fluid transition between the robust savoury and the artisan sweet.
R$ 135.00
Anytime Treats
Grâu Cinnamon Roll: Spicy Aroma & 24h Maturation
The Grâu cinnamon roll is built on a buttery brioche dough made with DOC flour and matured for 24 hours. Exceptional softness and an enzymatic breakdown that makes it easy to digest.
Filled with brown sugar and high-purity cinnamon, naturally anti-inflammatory. A performance snack for any moment of the day, with no preservatives.
R$ 20.00
Grâu Quiche: Curated Cheeses & Fresh Thyme
Creaminess and flavour: a crisp base and a velvety filling with fresh thyme. Our brisée pastry, made with Excellence flour, goes through a 24-hour maturation cycle, resulting in a light, delicately crumbly base. The filling brings a curated selection of specialty cheeses melted into a dense cream, finished with the citrus notes of thyme.
Highlights:
• Technical maturation (24h): the resting time that guarantees the perfect structure of the pastry, keeping it crisp on the outside after baking.
• Fine cheese blend: a selection of varieties that deliver an intense flavour profile, rich in calcium and high-biological-value protein.
• Clean label: pure ingredients, no artificial flavourings, prioritising the freshness of the herbs and the quality of the wheat.
R$ 25.00
Grâu Almond Roll: White Chocolate & 24h Maturation
An artisan brioche roll with 24 hours of slow maturation. Filled with house-made pastry cream, fine white chocolate and selected almonds. A source of vitamin E, magnesium and monounsaturated fats. Finished with toasted almond flakes for a mineral contrast. No preservatives.
R$ 24.00
House Pot Pie: Chicken and Cream Cheese
The evolution of a classic: the perfect balance between a delicate buttery pastry and a creamy filling. Our pot pie has a rich brisée pastry that melts in the mouth, serving as the base for a generous, moist filling of seasoned shredded chicken breast combined with the velvety texture of our high-quality creamy requeijão.
Highlights:
• Technical buttery pastry: developed under temperature control to guarantee a perfectly crumbly texture that never feels heavy.
• Superior creaminess: a blend of shredded chicken with dense, creamy requeijão for a stable and intensely flavourful filling.
• Clean label: made by hand with selected ingredients, with no colourings, preservatives or industrial additives.
R$ 25.00
Grâu Cheese Bread: The Technique of Velvety Texture — 6 pieces
The Grâu pão de queijo is the result of a precise protocol of hydration and cheese proportions. Forget dense or industrial cheese bread; ours is developed to offer an experience of technical contrast: a thin, delicately crisp shell that, once broken, reveals an extremely soft, airy centre with a richness that literally melts on the palate. The recipe is built on a curated selection of long-matured cheeses, which bring depth of flavour and an unmistakable aromatic profile. It is comfort defined, executed with the rigour of fine pastry — simple, authentic and unforgettable.
R$ 19.50
Grâu Traditional Croissant: Technical Lamination & Artisan Butter
A work of culinary engineering: a 72-hour process to create the perfect lamination. The Grâu croissant is the result of a strict 72-hour protocol. We start from our slow-fermentation dough, which receives an ultra-precise folding technique to layer hundreds of micro-sheets of dough with high-quality artisan butter. The result is a crust that shatters into thin, crisp flakes, revealing an airy, soft and intensely aromatic interior.
Highlights:
• 72h protocol: the vital biological time that develops the complexity of aromas and guarantees incredibly light digestion.
• Precision lamination: millimetric folds that create perfect layers and the classic flaky texture of fine French baking.
• Pure butter: exclusive use of artisan butter with a high fat content, free of hydrogenated fats and additives.
We take our croissant to the level of fine pastry with two fillings developed by hand in our kitchen. We use the contrast between the lightness of our technical lamination and the density of creams made from fine ingredients, resulting in a multi-layered flavour experience.
Choose your signature:
• Almond & White: filled with our almond cream, whose grainy, buttery texture meets the balanced sweetness of high-quality white chocolate. A classic combination, executed with the precision Grâu demands.
• Signature Pistachio: an immersion in pure pistachio. We use our house-made pistachio paste — concentrated, vibrant and with the natural colour of the nut — creating an intense contrast between the earthiness of the pistachio and the lightness of the laminated dough.
We take our croissant to the level of a complete meal. The same technical lamination, with its buttery micro-layered structure, serves as the support for fillings selected for their quality and how well they integrate with heat.
Choose your savoury signature:
• Royale & Emmental: the classic union reinvented. We use finely cut Royale ham and Emmental cheese with controlled maturation. The result is a perfect balance between smoky flavour and the velvety richness of the cheese, which melts into the crumb of the croissant during our technical finishing process.
• Gratinated Minas: our technical homage to a Brazilian ingredient with high milk density. We select a minas cheese from an exclusive source, rich in flavour and milk content, and put it through a precise gratin. That turns the surface of the cheese into a crisp crust while the inside stays creamy and intense.
Our yoghurt is not just a dairy base; it is the vehicle for an experience of intelligent nutrition. Served with organic honey from a selected bloom, this dish is finished with our Grâu granola: superfood mix & slow roasting (24h). Our granola is a high-performance blend designed to offer lasting energy and real satiety. We combine wholegrain rolled oats with a fine mix of nuts, apricot, raisins and coconut flakes, lightly sweetened with brown sugar. Unlike ultra-processed options, our granola goes through a 24-hour slow roasting process that preserves the antioxidant properties of the nuts and heightens the natural aroma of every ingredient. It is the perfect balance between the probiotic freshness of the yoghurt and the nutritious crunch of our signature mix.
The Grâu scrambled eggs are the result of a precision cooking protocol. We work with two high-quality eggs, keeping strict temperature control to avoid over-denaturing the protein, guaranteeing a velvety, creamy texture that dissolves on the palate. The base of our technique is artisan butter, which brings a rich unctuousness and a deep aroma. We finish with the technical adjustment of salt and freshly ground black pepper, heightening the purity of the ingredient. It is the essential classic, executed with the rigour of those who understand that simplicity, treated with technique, becomes fine dining.
R$ 24.00
Grâu Rolls: The Technical Take on the Classic
The Grâu rolls are our technical view of a Brazilian baking classic. We replace the traditional dough with the lightness of our long-fermentation brioche, creating an airy, buttery structure that wraps the filling in total harmony. The difference is our artisan béchamel base, which works as a flavour conductor and a guarantee of succulence, keeping every bite moist and unctuous.
R$ 20.00
Add-ons
Grâu Jam: Artisan Red Berry Reduction (Portion)
The Grâu red berry jam is the result of a slow, precise cooking process designed to preserve the soul of every ingredient. Made in our kitchen with strict selection criteria, this jam is a natural reduction that keeps the texture and integrity of the fruit, with no need for chemical additives or industrial thickeners. More than a sweet spread, it is a complement rich in anthocyanins and the natural antioxidant compounds of red berries, which fight oxidative stress. With a perfect balance between the natural acidity of the fruit and a controlled sweetness, this portion is the ideal choice for anyone looking to raise the nutritional quality of their breakfast or snack, keeping Grâu's commitment to a clean label.
R$ 8.00
Single-Origin Organic Honey: Rio de Janeiro Countryside (Portion)
We selected an exceptional organic honey, produced in the countryside of Rio de Janeiro state, for our table. This honey is a natural concentrate of energy that keeps the integrity of its living enzymes and micronutrients, because we prioritise the purity of the ingredient in its most authentic form. More than a natural sweetener, it is powerful support for well-being, offering natural antibacterial and antioxidant properties. In an individual portion, it is the ideal technical complement to raise the sensory profile of our naturally leavened breads, keeping Grâu's commitment to a clean label and to regional producers.
The Grâu granola is a high-performance blend designed to offer sustained energy and lasting satiety. We combine wholegrain rolled oats with a select mix of fine nuts and raisins, creating a synergy of textures and essential nutrients. The balanced sweetness comes from molasses, which brings depth of flavour without aggressively raising the glycaemic index. Unlike ultra-processed granolas, ours goes through a slow roasting process that preserves the antioxidant properties of the nuts and heightens the natural aromas of every ingredient. It is the ideal technical complement to yoghurt and fruit, or on its own as a snack of superior nutritional density.
R$ 8.00
Seasonal Fruit: A Selection of Freshness and Active Nutrition (Portion)
Our seasonal fruit add-on is the expression of our curation of fresh ingredients. We select only the fruit at the peak of its biological cycle, guaranteeing the highest concentration of vitamins, minerals and soluble fibre. By respecting seasonality, we deliver a product free of artificial ripening and with the most vibrant flavour profile possible. It is the ideal technical complement to raise the nutritional density of your breakfast. Whether alongside our granolas, yoghurts or artisan breads, this dose of freshness provides the antioxidants needed for daily metabolic health, following the standard of excellence and traceability you expect from Grâu.
The result of a rigorous protocol of grinding, temperature and pressure for the full extraction of sensory notes. Developed with technical precision to guarantee a balanced espresso, a striking body, a clean finish and a dense, velvety crema that preserves the intense aroma of the drink.
Highlights:
• Daily calibration: equipment adjusted to the ambient humidity and temperature to guarantee consistency and standard.
• Specialty roast: selected beans that honour the terroir and remove the residual bitterness of industrial roasts.
• Sensory balance: the ideal intensity to drink on its own or to pair with the fine fats of our breads and pastries.
Suggestion: take the first sip on its own to feel the aromatic profile before using it to cleanse the palate.
R$ 15.00
Grâu Double Espresso: The High-Intensity Protocol
Our extraction protocol at a larger scale: double the intensity with maximum precision. We control the grind, the temperature and the percolation time to guarantee a velvety body, a clean finish and a dense crema that preserves the essential oils and removes any residual bitterness.
Highlights:
• Precision extraction: strict parameters of weight and time to guarantee technical consistency in every cup.
• Origin roast: beans from controlled origins with sensory profiles that highlight natural notes of chocolate, spices or fruit.
• Profile balance: a striking body that fills the palate and sustains the complexity of the bean from start to finish.
Suggestion: our high-performance recommendation. A pure sensory reset, ideal to be enjoyed slowly.
The Grâu caffè latte is a study in the synergy between the body of the coffee and the texture of the milk. Made with selected-roast beans, each cup is prepared to order, so the extraction captures every sensory note of the drink. Creaminess is the non-negotiable difference: we use an emulsion technique that turns the milk into a velvety base, keeping the ideal temperature and the perfect consistency. It is the technical choice for anyone after comfort without giving up precision, and it pairs perfectly with our naturally leavened breads for a complete breakfast experience.
R$ 22.50
Signature Hot Drinks
Grâu Cappuccino: Cumaru Infusion & Coconut Milk
The Grâu cappuccino is a technical reinvention of the classic, designed to awaken the senses through ingredients with a Brazilian identity. We bring together the robustness of coffee with the softness of whole milk and the lightness of coconut milk, resulting in a creamy, balanced base. The final touch is our signature: cumaru, the legendary Amazonian vanilla. Its shavings bring deep woody and floral notes that turn the cappuccino into a sensory infusion. Prepared with a precise emulsion technique to guarantee a dense, lasting texture, it is the technical choice for anyone after a comforting drink with unmatched complexity of flavour.
R$ 23.50
Grâu Traditional Cappuccino: 50% Chocolate & Spices
The Grâu artisan cappuccino is our interpretation of an absolute classic, designed for anyone who values the harmony between the intensity of coffee and the nobility of chocolate. We use 50% cacao chocolate powder, which brings depth and controlled bitterness, balanced by the natural sweetness of our emulsified whole milk. The finishing note of cinnamon is not merely aromatic; it works as an agent of warmth and complexity that elevates the sensory experience. Prepared with barista technique to guarantee a silky, lasting texture, this cappuccino is the technical comfort your palate asks for, respecting the purity of the ingredients with no industrial additives.
R$ 22.50
Grâu Mochaccino: 50% Cacao Syrup & Espresso
The Grâu mochaccino is the result of a precise technical construction. We start from a base of our fine 50% cacao chocolate syrup, made by hand in our kitchen, which brings depth of flavour and an elegant bitterness to the drink. Over that base we extract our selected-roast espresso, finishing with emulsified whole milk foam. The structure of this drink is designed so every layer melts together on the palate, preserving the identity of the coffee while honouring the density of the cacao. It is the technical choice for anyone after an experience that moves between the intensity of espresso and the comfort of fine chocolate, without the excessive sweetness of conventional preparations.
R$ 24.00
Grâu Caramel: Salted Caramel Syrup & Espresso
The Grâu Caramelo is the balanced union of the intensity of our espresso and the complexity of artisan salted caramel. The syrup is made in our kitchen using slow cooking techniques to reach the exact point of colour and depth, with a precise touch of sea salt that heightens the toasted notes of the coffee and the dairy notes of the whole milk. The drink is finished with a dense, velvety milk foam, creating a layered structure that invites you into the sensory experience. It is the technical choice for anyone after a coffee with personality, where the contrast between sweet and salty creates a unique synergy, with none of the artificiality of industrial preparations.
The Grâu macchiato is the minimalist balance between the vigour of coffee and the delicacy of milk. Our approach focuses on the purity of the extraction: we serve our selected-roast espresso marked only by a thin layer of whole milk foam, emulsified to guarantee a silky texture without diluting the strength of the coffee. It is the technical choice for anyone who wants to appreciate the full flavour profile of our bean selection, complemented by a touch of creaminess that softens the palate. Prepared to order, this is a ritual of precision that respects the integrity of the coffee — the ideal companion for subtle pairings with our baked goods.
R$ 14.00
Grâu Chocolate: Cacao Purity & 50% Fine Chips
The Grâu hot chocolate is built on the premise of high flavour density. Forget processed chocolate mixes; here we use a base of pure cacao powder, emulsified with fresh whole milk and finished by melting in 50% fine chocolate chips. This process creates a velvety, rich drink with the depth needed to satisfy the most demanding palate. With every sip the complexity of fine cacao reveals itself, offering a comforting experience that keeps Grâu's commitment to a clean label. It is a technical, balanced and nourishing drink, made for anyone after the essence of chocolate in its most authentic form.
The Grâu iced coffee is a drink designed for high performance. We start with a double shot of our selected-roast coffee, guaranteeing a robust flavour base and an immediate energy boost. To that core we add the aromatic softness of vanilla and the creaminess of whole milk, creating a balanced body that gains depth from the finish of our artisan salted caramel syrup. Served over a generous base of ice, the iced coffee is more than a refreshment; it is a layered experience that evolves with every sip. The synergy between the bitterness of the coffee, the sweetness of the vanilla and the saline touch of the caramel creates a unique sensory profile, keeping Grâu's commitment to technical precision and ingredient quality.
R$ 23.00
Signature Cold Drinks
Grâu Mate: Natural Ginger & Lemon Energiser
The house mate is our technical take on a reviving classic. Designed to work as performance support, we combine the mate base with ginger — a powerful natural thermogenic that stimulates circulation and metabolism — and finish with the citrus freshness of lemon juice. This synergy delivers a balanced, refreshing sensory profile while also providing vitamin C and anti-inflammatory properties. It is the technical choice for anyone after a clean energy boost and focus through the day, keeping Grâu's commitment to real ingredients and no unnecessary sugars or preservatives.
R$ 25.00
Red Berry Iced Mate
Made with red berry syrup and our house red berry jam.
R$ 22.00
Grâu Artisan Soda: Red Berry Infusion & House Jam
The Grâu Italian soda is the perfect balance between the light effervescence of sparkling water and the aromatic density of our red berries. Unlike conventional sodas, our recipe is finished with a spoonful of our artisan jam — made in our kitchen through natural reduction — guaranteeing the texture, the colour and the antioxidant load of real fruit in every sip. It is a refreshing, vibrant drink built on the clean label principle, with no artificial flavourings. The synergy between the bubbles and the natural sweetness of the fruit creates a sensory experience that cleanses the palate and revives the senses.
Coco Legal coconut water is the perfect technical complement to your well-being protocol at Grâu. Considered one of the most complete drinks in nature, it works as a natural isotonic, replacing essential minerals lost through the day and optimising cellular hydration. With no added sugars or preservatives, this coconut water preserves the fresh sensory profile and the density of electrolytes (such as potassium and magnesium) needed for metabolic performance. It is the technical convenience that fits perfectly into our menu, keeping Grâu's commitment to clean-label products and maximum purity.
R$ 17.00
Laranja Legal: Purity and Vitamin Density
Laranja Legal orange juice is our technical choice for anyone after an immediate dose of vitality. Made with the same rigour of purity that guides our choice of coconut water, this juice is the expression of fresh fruit, preserving the integrity of its fibres, enzymes and high concentration of vitamin C. More than a refreshment, this drink works as active support for the immune system, fighting oxidative stress and helping nutrient absorption. It is the technical convenience that completes our menu, keeping Grâu's commitment to a clean label and to ingredients that respect the biology of your body.
R$ 17.00
Greenpeople Juices: Living, Functional Nutrition
The Greenpeople juices we selected for Grâu are more than drinks; they are concentrates of living health. Using the cold-pressed technique, the process preserves the enzymatic integrity, the vitamins and the phytonutrients that conventional heat pasteurisation would destroy. We offer a variety of carefully curated flavours for different metabolic needs — from detox options rich in chlorophyll to blends focused on immunity and vitality. With no added sugars, preservatives or any additive, it is the dose of functional nutrition your body asks for, keeping the standard of excellence you find across our menu.
R$ 18.00
Alcoholic Drinks
Stella Artois Pure Gold: The Evolution of Lightness
Stella Artois Pure Gold is our technical answer for anyone who wants the premium experience with a lighter profile. Keeping the Belgian tradition that dates back to 1926, this version is the result of a refined selection of ingredients. With the same expertise in hand-picked noble hops, Pure Gold delivers an authentic sensory experience, optimised for those watching calories or dietary restrictions.
R$ 11.00
Stella Artois: Belgian Tradition of Precision
Stella Artois is our technical choice for anyone after a premium lager with historical rigour. With a tradition dating back to 1926, it delivers a harmony of flavour achieved through hand-picked noble hops that bring a unique complexity to the palate. More than a pure malt beer, Stella is a study in balance: the recipe, marked by a pronounced hop presence, offers a dry, clean finish — ideal for cleansing the palate and heightening the richness of our long-fermentation ingredients.
