ABOUT Chef Lilly​

Lilian “Lilly” Souza Professional Chef & Artisan Baker
Born: September 20, 1979 | Gurupi, Tocantins, Brazil

Lilian Souza, affectionately known as Chef Lilly, is a celebrated Brazilian chef and artisan baker whose culinary journey is as rich, soulful, and vibrant as her roots. Born in the heart of Gurupi, Tocantins—a land of wild beauty, where rivers teem with fish and the landscape pulses with life from alligators, snakes, and scorpions—Lilly was raised in a world where nature’s raw bounty shaped every meal and memory.
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From a young age, Lilly developed a deep reverence for ingredients and a passion for bold, authentic flavors. Her childhood, steeped in the rustic traditions of Brazil’s interior, laid the foundation for a cooking style that marries the earthy essence of her homeland with refined culinary artistry. Her dishes are a celebration of biodiversity—featuring native fish, tropical fruits, and the soulful spices of Brazil—while her baked goods reflect a European finesse, layered with texture, heart, and heritage.

Lilly’s culinary spark was first ignited in her grandmother’s kitchen. “I started cooking at 12 with my grandmother, Maria Ebner,” Lilly recalls with a smile. “She was amazing—so funny and full of life. We had so much fun together. She’s 94 now and still remembers those beautiful times. My first pie was a chicken pot pie when I was 13, back in 1992—it was delicious!” That early joy of cooking has never left her.

On April 26, 2016, Lilly brought her passion to the United States, determined to share the flavors of Brazil with her new community. Her journey has been one of love, resilience, and creativity—touching hearts and palates wherever she goes.

A pivotal moment in her culinary evolution came in June 2019, when she met Chef Laura Teixeira, a kindred spirit and mentor whose influence continues to shine through Lilly’s cooking. Chef Laura’s elegance, technique, and generosity left a lasting impression, and their bond is one of mutual respect and shared passion for food that tells a story.
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Another cherished chapter began in December 2024, when Lilly joined the team at Dominic’s beloved local restaurant in Rutherford, New Jersey. Working alongside Dominick Anfuso, a devoted and visionary restaurateur, has been both a joy and an inspiration. His unwavering support, deep appreciation for authentic cuisine, and commitment to community have created a space where Lilly’s talents have flourished. Together, they’ve crafted a menu that bridges cultures and brings people together around the table.

Whether she’s preparing a hearty moqueca, baking a delicate passionfruit tart, or teaching others the magic of Brazilian cuisine, Chef Lilly infuses every dish with warmth, creativity, and a deep sense of home. Her story is one of flavor, family, and fearless love for the kitchen—and it’s only just beginning.

Contact ​Lilly   201.577.2353

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Brazil has several delicious savory pies that are similar in spirit to pot pies, often called "empadão" or "torta salgada". Here are some of the most popular Brazilian types:

🇧🇷 1. Empadão de Frango (Brazilian Chicken Pot Pie)

• Filling: Shredded chicken, olives, hearts of palm, corn, peas, and sometimes cream cheese or requeijão.
• Crust: Buttery shortcrust pastry (massa podre).
• Style: Baked in a large pie dish or as individual portions (empadinhas).

🇧🇷 2. Empadão de Palmito (Hearts of Palm Pie)

• Filling: Hearts of palm in a creamy tomato-based sauce with onions, olives, and sometimes cheese.
• Vegetarian-friendly and very popular in São Paulo and Rio.

🇧🇷 3. Torta de Liquidificador (Blender Pie)

• Filling: Can include chicken, tuna, ground beef, or vegetables.
• Crust: Made from a liquid batter blended and poured over the filling—more like a savory cake than a traditional pie.
• Quick and easy to make, often served at parties or casual gatherings.

🇧🇷 4. Torta de Sardinha (Sardine Pie)

• Filling: Canned sardines, tomatoes, onions, and bell peppers.
• Crust: Often made with the blender batter method.
• Popular in coastal regions and among older generations.

🇧🇷 5. Empadão de Camarão (Shrimp Pot Pie)

• Filling: Shrimp in a creamy tomato or coconut milk sauce, sometimes with hearts of palm or cheese.
• Crust: Traditional buttery pastry.
• Rich and festive, often served during holidays or special occasions.

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History of pot pies and savory pastries

The history of pot pies and similar savory pastries is rich and spans many cultures and centuries. Here's a look at how these comforting, crust-encased dishes evolved:

🏺 Ancient Origins

• Ancient Egypt, Greece, and Rome: Early versions of meat pies were made by enclosing meat in a flour-and-water paste. These were often used more as cooking vessels than edible crusts.
• Roman Empire: The Romans popularized meat pies across Europe. They had recipes for enclosed meat dishes, often served at banquets.

🏰 Medieval Europe

• Pies as Preservation: In medieval England and France, pies (often called "coffyns") were used to preserve meat. The crusts were thick and inedible, acting like a container.
• Elaborate Pies: By the 14th century, pies became more elaborate and were used in feasts. Some even contained live birds or frogs for dramatic effect when opened!

🇬🇧 British Influence

• Meat Pies and Pasties: The British developed many regional pies, such as steak and kidney pie, Cornish pasties, and shepherd’s pie (though the latter is technically a casserole).
• Colonial Expansion: British settlers brought pie-making traditions to North America, Australia, and other colonies.

🇺🇸 American Pot Pie

• Colonial America: Pot pies became a staple in American kitchens, especially in Pennsylvania Dutch communities. They often included chicken, vegetables, and a flaky or biscuit crust.
• Modern Variants: In the 20th century, frozen pot pies became popular in the U.S., especially brands like Swanson in the 1950s.

🌍 Global Cousins

• France: Tourtière (a meat pie from Quebec with French roots).
• Australia/New Zealand: Meat pies are a national favorite, often filled with minced meat and gravy.
• Latin America: Empanadas are hand-held pies with various fillings.
• India: Samosas are spiced meat or vegetable-filled pastries.
• Middle East: Fatayer and sfiha are savory pastries with meat, cheese, or spinach.

​Here’s a list of international variations of pot pies—dishes from around the world that are similar in concept: a savory filling encased in pastry or dough.

🌍 International Variants of Pot Pies🇬🇧 United Kingdom

• Cornish Pasty – A handheld pastry filled with beef, potato, turnip, and onion.
• Steak and Kidney Pie – A classic British pie with diced steak and kidney in gravy.
• Cottage Pie / Shepherd’s Pie – Not a pastry pie, but similar in spirit; topped with mashed potatoes instead of crust.

🇫🇷 France

• Tourte – A French meat pie, often with a double crust and rich fillings.
• Vol-au-vent – Puff pastry cases filled with creamy chicken or seafood mixtures.

🇨🇦 Canada

• Tourtière – A spiced meat pie, traditionally served during the holidays in Quebec.

🇦🇺 Australia / New Zealand

• Meat Pie – A national favorite, usually filled with minced meat, gravy, and sometimes cheese or mushrooms.

🇿🇦 South Africa

• Pepper Steak Pie – A popular variety of meat pie with a peppery beef filling.

🇮🇳 India

• Chicken Puff – Spiced chicken wrapped in puff pastry, often sold as street food or bakery snacks.

🇧🇷 Brazil

• Empadão – A large savory pie filled with chicken, olives, hearts of palm, and sometimes cheese.

🇦🇷 Argentina

• Empanadas – Baked or fried pastries filled with meat, cheese, or vegetables.

🇷🇺 Russia

• Pirog – A baked pie that can be filled with meat, fish, or vegetables.
• Kulebyaka – A more elaborate version with layers of filling, often including fish, rice, and mushrooms.

🇨🇳 China

• Xian Bing (馅饼) – Pan-fried meat pies with a doughy crust, often filled with pork or beef.

🇺🇸 United States

• Chicken Pot Pie – The classic American version with a creamy chicken and vegetable filling.
• Tamale Pie – A Southwestern U.S. dish with a cornbread crust and chili-style filling.

Would you like a visual map or chart of these dishes by region or a recipe for one of them?

Lilly Ideas  (Charcuterie by Lilly)  facebook

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​​Honey Cakes by Lily
Brazilian Honey Cakes (Pão de Mel)​

History of Honey Bread:

​Origins and Evolution

Honey bread is a sweet that delights many people's taste buds, but do you know how it came about and how it became so popular?
We are going to tell you a bit of the history of honey bread, from its origins to the present day.

The origins of Honey Bread

There are two versions of the origin of honey bread. The first says that he was born in Russia, around the 9th century, and was called "pryanik". He was a mixture of flour, fruit juice and honey, that was baked on hot stones. Later, spices from India and the Middle East were added such as cinnamon, nuts, ginger, dried fruits, among others. Pryanik was a sweet much appreciated by Russians, who used it as a gift at weddings, parties, or as a symbol of healing for the sick. It was also made in animal shapes and used to decorate Christmas trees.

The second version claims that honey bread is of European origin, and it came about when Europeans discovered that spice bread could be coated with melted chocolate to extend its flavor and moisture. Spice bread was a type of biscuit made with flour, honey and spices, that dates back to the Neolithic period, about 10,000 years ago. It was consumed on various occasions, such as religious celebrations, wars, or travel. Chocolate, in turn, was brought from America by the Spaniards, in the 16th century, and soon spread throughout Europe, being used as a drink or as an ingredient for sweets. The combination of spice bread with chocolate gave birth to the honey bread we know today.

The evolution of honey bun

Honey bread has become a well-known and appreciated dessert around the world, with various variations of recipes, fillings, toppings and decorations. It can be found in different formats, such as squares, round, oval, or heart-shaped, star, flower, etc. It can also be filled with dulce de leche, brigadiero, Nutella, passion fruit, or other flavors. The topping can be milk chocolate, white, or bitter, or even icing, fondant, or sugar. The decoration can be made with granules, candies, fruits or other elements. Honey bread can be used as a dessert, snack, or souvenir for parties, events, or commemorative dates. It can also be customized according to the theme or occasion, such as Christmas, Easter, Valentine's Day, and other religious holidays.

Honey bread is a sweet that has a rich and flavorful history, reflecting the culture and traditions of different peoples and eras. It's a sweet that pleases all tastes and ages, and can be made in an artisanal or industrial way. It is a sweet that can be consumed at any time of the day, and it goes well with coffee, tea, milk, or juice. He is a sweet that can be shared with family, friends, or that special someone. It is a sweet that can be simple or sophisticated, but always has a unique and irresistible taste. He is the honey bun, a sweet part of our story.
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Honeybun has a fantastic and absolutely curious story.
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