In pursuit of perfection: how one chef turned her dreams into reality

WHEN Isabel Gordon left Brazil for London she had no idea that her passion for Brazilian food would become a career.

But in 1996, after moving with her Yorkshire husband to Tong, that’s exactly what Gordon decided to do.

To get culinary the ball rolling, Gordon took a chef training course at Thomas Danby College, winning an award for her top flight results. With this educational grounding, she had the confidence to make her dreams a business reality.

After joining the Regional Food Group for Yorkshire and Humber (RFGYH), custodians of the Deliciouslyorkshire brand, she sought support to formulate a more targeted plan.

It was then that she was introduced to Tony Parsons at Leeds Metropolitan University, who helped her refine some of her recipes. She was also put in touch with West Yorkshire Ventures and Business Link to help channel her ideas.

Strategy and business plan in place, Gordon took on a unit at Cutler Heights Lane in Bradford where she started producing her much loved savoury bite-size cheesebreads in a frozen ready-to-bake form.

However, after a year and a half dealing with the difficulties of temperature controlled products, she developed her current ambient home-baking range of products.

Armed with determination, a good sense for business and some delicious, wholesome products, Gordon officially launched at the end of 2007 with the speciality cheesebreads, ‘Pão de Queijo’ Mix.

The home-baking mixes are by nature quick to prepare with no kneading required or rising time. They can also be prepared in advance and frozen to be baked later for convenience with a unique and delicious texture and great natural flavour.

As well as being naturally gluten and wheat-free, all Brazilian Flavours products are low in salt, have no artificial preservatives, flavours or colours or hydrogenated fats and are suitable for vegetarians.

Gordon continues to produce her popular speciality cheesebreads ‘Pão de Queijo’ Mix and now sells unique fruit preserves, including Cashew Fruit and Guava Fruit Jam.

With her Pizza Base Mix also hitting the shelves, Gordon is now looking forward to creating her next Brazilian flavour sensation.