Empório Farinha Pura unveils sliced Easter eggs, artisan chocolate tablets and a natural-fermentation colomba for Easter 2026 in Rio de Janeiro.
Empório Farinha Pura, one of Rio de Janeiro’s leading gourmet experience markets, is entering Easter 2026 with a lineup that blends artisan craftsmanship and creative thinking. The new products cater to adventurous palates and traditionalists alike.
The season’s star: sliced Easter eggs
The headline launch is the sliced Easter egg (350g – R$ 89.90), sold in packs of three slices so customers can sample multiple flavors in one purchase. Made with premium chocolate and handcrafted fillings, the flavors include Biscoff, with cream and crunchy caramelized cookie pieces; passion fruit, with a bright, slightly tangy note and fruit seeds; pistachio, with cream and nut pieces; strawberry, with ganache and artisan jam; and chocolate, with a rich, intense ganache.
The sliced eggs come in two set combinations: milk chocolate, pistachio and Biscoff; or milk chocolate, passion fruit and strawberry. The concept is straightforward — more variety, less waste, better experience.
The idea for the sliced eggs came from wanting to bring a more practical Easter without sacrificing the experience. People today want to try more than one flavor, and this format allows that in a light and modern way.
Chocolate tablets and Belgian classics
Also new this season are the tablet-shaped Easter eggs (200g – R$ 49.90), which combine the look of a chocolate bar with creamy fillings. They come in two flavors: milk chocolate with creamy brigadeiro filling, and white chocolate with Negresco cookies, also filled with creamy brigadeiro.
For those who prefer the classics, Farinha Pura keeps its Belgian Callebaut chocolate half-eggs and chocolate blend (300g – R$ 144.90), handcrafted in three varieties: milk, dragée and dark. All chocolates are crafted by pastry chef Leandro Rosa, who has led the house’s confectionery production in Botafogo for 15 years.
Natural-fermentation colomba
Rounding out the Easter collection is the natural-fermentation colomba pascal (500g – R$ 99.90), created by chef Flávio Alves, who recently traveled to Italy to deepen his knowledge of traditional bread-making. The artisan process uses levain in a slow fermentation of two to three days, producing a light, soft, airy crumb with a pull-apart texture — no artificial preservatives and no excessive sugar.
The colomba comes in two versions: candied fruits, featuring orange, tangerine, Sicilian lemon and natural vanilla bean; and Belgian chocolate, combining cocoa with milk and semi-dark chocolate. Each unit comes with a reusable plaid linen bag, a thoughtful touch for gifting or everyday use.
Event Info
- Address: Rua Voluntários da Pátria, 446, store 1 – Cobal do Humaitá – Botafogo – Rio de Janeiro/RJ
- Hours: Monday to Saturday, 7 AM to 10 PM | Sunday, 7 AM to 9 PM
- Orders: Tel.: (21) 3239-8000 or WhatsApp: (21) 99969-3843
