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At Puff & Pao, the new West Village bakery, owner Stephen Elliot brings together two delicacies seldom seen in the same place: the cream puffs that have lately overtaken New York, and the Brazilian cheese bread you might encounter in outer-borough pizzerias. His, though, have undergone certain subtle tweaks: The puffs (made with sugar or Splenda) are equipped with a thicker-than-average brioche shell for enhanced portability; the manioc-flour paolitos are enriched with either New York Cheddar or its British Isles counterpart, and flavored with ingredients like chorizo and peppadew. The international theme extends to beverages like Cuban coffee, Moroccan mint tea, and South American maté. — Rob Patronite and Robin Raisfeld