Rio Sucrée releases its 2025 Christmas menu with French classics, artisanal panettones and exclusive desserts.
Rio Sucrée Confectionery, known in Barra da Tijuca for blending French technique and Brazilian identity, launches its 2025 Special Christmas Menu. The selection includes icons of European pâtisserie and creations that stood out during the year, prepared by chef pâtissier Emanuel Pinheiro and partners Camila Bastiani and Giorgian De Arrascaeta.
The menu was designed for the entire festive season, from Christmas to Epiphany. Among the highlights is the Galette des Rois (R$220), the traditional French cake served on January 6. Made with French puff pastry and almond cream filling, it includes a crown and features a whole almond inside, preserving the classic ritual.
Another emblematic item is the Bûche de Noël, or Christmas Log. Made with rolled biscuit, light creams and a finish resembling wood and natural elements, it appears in two versions: Bûche Crocante (R$295) and Strawberry and Vanilla Bûche (R$299).
The artisanal panettones and chocottones, prepared with natural yeast, imported flour and no artificial additives, return with soft texture and authentic flavor. Available flavors include fruit (R$85) and chocolate (R$95).
The menu also brings customer favorites such as: Whole red fruit cheesecake (R$320), Bolo do Arrasca (R$280), Coconut Cake (R$260), Red Velvet (R$350), Brigadeiro Cake (R$320), Lemon Pie (R$295), Fraisier (R$320), Mille-Feuille with dulce de leche, cream and strawberry (R$320), flourless chocolate brownie (R$310) and Uruguayan brownie (R$320). Handmade rabanadas (R$190 – 10 units) complete the selection.
For savory options, the shop offers artisanal quiches made with brisée pastry and gruyère cheese. The flavors include codfish (R$290), salmon (R$290), leek (R$275) and lorraine (R$280), ideal for starters or light meals.
The confectionery reinforces its commitment to artisanal production and selected ingredients. Orders for Christmas 2025 can be placed in-store, by phone or WhatsApp.
About Chef Emanuel Pinheiro
Emanuel Pinheiro is a chef pâtissier with international training and experience. He lived and studied in France, working in places such as Le Panetier, Garcia & Rodrigues, Club Med, Le Pré Catelan, Hotel Hilton and Sofitel. He also taught at Le Cordon Bleu and was a finalist at the Coupe du Monde de la Pâtisserie in 2016.
About Rio Sucrée
Located in Barra da Tijuca, Rio Sucrée blends French pâtisserie tradition with Brazilian warmth. With artisanal sweet and savory creations, it is led by Emanuel Pinheiro, Camila Bastiani and Giorgian De Arrascaeta, delivering refined technique and careful presentation.
Service
Address: Av. das Américas, 3301 – Block 04, Store 120 – Barra da Tijuca
Hours: Mon to Sat, 10 a.m. to 7 p.m.
Sun and holidays, 10 a.m. to 4 p.m.
Phone/WhatsApp: +55 (21) 99800-1414
Instagram: @riosucree
Site: riosucree.com.br
