The Australian Brazilian street food company Taoca is bringing popular South American crepes to an Australian audience.
Traditionally made with cassava starch, Taoca uses tapioca flour to create a light-weight alternative that is gluten free and vegan. The crepe mix has a shelf-life of 3.5 months.
Taoca co-founders Renata Santoniero and Bruno Homero said the crepe cooks in just over a minute without oil or butter. “It’s essentially a substitute for bread and is incredibly versatile, perfect for sweet and savoury meals,” they said.
Santoniero and Homero adopted a plant-based diet many years ago and created the brand in 2019 to challenge the stereotype of Brazilian food being meat-orientated and encourage Sydneysiders to try vegan street food.
The crepe flour is available in 500g packets at selected retail stores and online for a RRP $9.00.
