Gourmet brigadeiros in unusual flavours sold by the box

The idea

Brigadeiro is Brazil's favourite party sweet: a soft chocolate fudge ball rolled in sprinkles. Kim Docê, founded in December 2024 in Piracicaba (São Paulo state) by Gisele Kühn Vitalino, 33, sells it in unexpected versions: pamonha with goiabada, caipirinha, cotton candy, lavender and beer. The menu has 25 fixed flavours, and her best seller is cheese with guava paste, coffee and açaí. The lavender one draws the most curiosity, made with natural oil extracted from the flower.

She left a decade-long corporate career. The first recipes were tested at her son's birthday party; her husband then took samples to his workplace and sold 25 boxes of four (100 pieces) in a day. She spent about R$ 200 on ingredients, sold everything and reinvested. She also spent a year developing a line with zero sugar, zero lactose and no gluten.

According to the business, singles start at R$ 8, and a tasting box of 16 costs R$ 70. Output averages about 300 brigadeiros a week, excluding events.

Who it fits

Anyone who likes to cook and experiment, has a clean home kitchen and a few evenings a week. It works beside a job. The owner started by selling at schools to reach many people at once, rather than door to door. The model suits any place where people buy sweets for birthdays and office treats: Portugal, Mexico, Spain or Turkey with local flavours.

Costs and revenue

The source's first batch cost about $40. As an editorial estimate, expect roughly $150–900 for pots, moulds, packaging, labels, a thermal bag and initial ingredients. Selling the smallest version, a box of 16 at around $13 or singles at about $1.50, a part-time producer could typically make $300–1,200 a month. Events and corporate orders raise the average ticket.

• Costs: ingredients, boxes, gas, delivery.
• Revenue: boxes, event orders, tasting stations.

Risks and pitfalls

• Food regulation: many places require a registered kitchen or licence for home food sales. Check local rules first.
• Allergies: label ingredients clearly and keep allergen-free products separate.
• Thin margins: exotic ingredients cost more; price by cost per piece, not by guesswork.
• Shelf life and heat: use cool packaging and sell fresh.
• Copycats: build the brand on creativity and new seasonal flavours.