Na Vila Madalena, Kio Bakehouse faz dos croissants verdadeiros reis

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[{"selector":"#anim-1eba81ba-7f84-441d-918c-98860da7ae76","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1c6241b6-c31e-406d-9052-4023e7ad0693","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-1668f47c-7b01-4a26-903a-8e3111e7fce9","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-493a1bb1-087c-434e-a752-b56eba8a65c0","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Após vencer o prêmio do Top Chef, o chef Henrique Yukio Ide encontrou um ponto na Vila Madalena e decidiu dar vida ao sonho de ter sua própria padaria. Foi assim que a Kio Bakehouse nasceu Divulgação/Rubens Kato

[{"selector":"#anim-8b5500c1-647d-4e2f-85b8-0c16030949ed","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-de1398eb-fcc9-4762-b1d1-b30a34518e2d","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-6edcab26-508d-42fb-a1d7-6c48de03fa25","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-e6450f18-ab26-438b-ab8a-9424454180ea","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Na Vila Madalena , o chef Henrique Yukio Ide criou a Kio Bakehouse após vencer o Top Chef e realizar o sonho da padaria Divulgação/Rubens Kato

[{"selector":"#anim-460d3028-ebf4-4a38-a235-b53632267a4b","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c4238cc5-9052-4a41-80c1-71c0b76dbc59","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-025ab109-22ef-46f5-b74d-44139ff14209","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-8268c0ad-5687-40bb-b8a3-7d2c404e5c33","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Pequeno, o espaço não permitia abraçar tudo ao mesmo tempo: era preciso escolher entre produzir pães ou folhados Instagram/Kio Bakehouse

[{"selector":"#anim-3225fb6e-4139-4b2c-9f3c-eea0e9a96f28","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f3c7f31d-965f-40e9-b18a-d8951cfcce7b","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-a45aec52-9409-4af9-8614-1f8c39104edb","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-5be23b1f-c331-4205-84d4-321b91b06798","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Foi aí que surgiu a ideia: apostar na massa de croissant como base para doces, salgados e até pratos inteiros Instagram/Kio Bakehouse

[{"selector":"#anim-927707d1-3bb3-40bc-8ddd-56b1536c043b","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-dfe21ad9-d999-4954-951c-0856cb6039cb","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-746b811a-c56a-4d5f-b1af-0bd209ec3f93","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-a0093c5c-13d6-4352-9447-014fa3e0969d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Entre os destaques estão o croissant de três chocolates e o cookie de banana com caramelo salgado e, claro, folhado Instagram/Kio Bakehouse

[{"selector":"#anim-67d1ed68-dd07-4cd0-a051-b731dddb8a09","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7b89f472-e067-4f7b-90f4-59fe22fc665d","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-045d2dee-06c4-4f69-92e4-dcfa33878863","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-033db5f8-fc8f-4349-8b29-fb7c89fe7788","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] O espaço é pequeno, com algumas mesas na entrada e uma vitrine tentadora. Aos finais de semana, a fila toma conta da calçada, mas é possível levar os itens para viagem ou pedir delivery Instagram/Kio Bakehouse

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