Zinho bets on “bolinha” bread as its new growth front

Zinho Indústria e Comércio de Alimentos, pioneer of Brazil’s iconic garlic bread, begins a new phase of innovation and expansion with its bolinha-style breads. Originally created for skewered barbecue, the mini stuffed rolls have evolved into a standalone category, now accounting for 26% of sales and expected to reach 30% by the end of 2025.

Headquartered in Ribeirão Preto (SP), Zinho aims to consolidate bolinha as a versatile product aligned with modern lifestyles. “Just as garlic bread transformed barbecues, bolinha is our latest revolution. Creating and establishing a new format in the market is one of today’s biggest challenges,” says Poliana Queiroz Pantuzi, corporate management director.

In 2024, the company sold a record 10.87 million packs, aiming for 11.3 million in 2025—a 4% increase. Key innovations include new flavors such as calabrese sausage, Catupiry® cheese, and the Air Fryer line, catering to consumers seeking quicker preparation. Smaller 150g packs, launched at the APAS Show, address the trend of portion control and convenience.

According to McKinsey, 40% of consumers prefer smaller, indulgent portions, while 45% seek affordable self-rewards. “Bolinha perfectly captures this trend—it’s flavorful, adaptable, and fits into any meal occasion, from family lunches to casual gatherings,” notes Pantuzi.

São Paulo leads national sales with 50% of demand, while Santa Catarina stands out with a 12.5% growth rate. In addition to its own Zinho and Reserva One lines, the company produces bolinha breads for major retail chains, enhancing its B2B strategy nationwide.

With fully automated production, 450 employees, and a presence in over four thousand retail outlets, Zinho continues to combine innovation and consistency. “Building a new category from scratch takes boldness and patience. Bolinha represents our ability to innovate and understand consumers,” concludes Poliana.