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Quesava Kitchen

While traveling South America...

...Frances Wong fell in love with the wildly popular Brazilian pão de queijos. These delicious cheese buns – with no wheat, gluten, yeast, additives or preservatives - are a modern version of the kind that sustained native populations in Brazil and Peru for thousands of years.

Her enthusiasm inspired generous friends to share their traditional family recipes, all of which use non-GMO manioc flour as the core ingredient. Back at home in Vancouver, Frances rolled up her sleeves to experiment, and eventually created her own hearty and delicious variations that quickly became local favourites.

She first started selling the buns in the Granville Island Market in 1999, and then opened the popular Quejos Bakery Café on Main Street in 2002. And we still can’t keep her out of the kitchen! Demand keeps growing for her many flavours of cheese buns (three-cheese garlic or tomato-basil, anyone?), and other versions made with soya, non-dairy and coconut milk – as well as kasha wraps, thin crust pizza, sweet treats and a vegan line of perogies, samosas and pie shells.

(By the way, all of our products are deliciously, wholesomely preservative-, yeast-, grain- and gluten-free.)

Frances is unstoppable so come back often to discover even more ways to feed your tribe.