Heloiza, Brazil: "In gastronomy, I've found a way of serving and connecting with others"

Her first contact with Opus Dei was through a letter written to her by an assistant numerary, at the request of one of Heloiza’s cousins. “I thought the letter was beautiful, wonderful.” A year later, finding it in her drawer, she decided to reply, which led her to attend a workshop that deeply impacted her. “I loved that gathering... I had the best time.!” From that point on, she began to reflect on her vocation.

Heloiza describes the work of an assistant numerary as that of a mother within Opus Dei. “So the assistant numerary, by divine disposition, by God’s gift, has this gift of truly making that house a home, a family.” For her, being recognized for her work is a source of gratitude. “I feel truly loved. And at the same time, I get that in return because I’m investing in something that multiplies.”

My illness was a time of growth, both for me and for the others.

Throughout her life, she has faced health challenges, such as a severe arrhythmia that led her to move to Aroeira in 2004. “It was a very difficult time... A time of being very close to the Cross, both to mature, to recognize what I really can and cannot do, and also for those in leadership to understand this situation. So it was a time of growth on both sides.” However, she never doubted her vocation, and she found support within the Work to face these challenges.

As for her education, although she took various free courses, she completed her degree in gastronomy in 2017 at Anhembi-Morumbi. “Since I love studying, I didn’t want to do things halfway. I really wanted to get good grades, to do well on assignments, to understand the material.” Her passion for cooking led her to innovate in bread-making, especially with her “chestnut bread.” “I invented a bread on a Saturday morning... and then the director of the event came and said, ‘Helô, is there any more of that bread?’ I said, ‘No, there isn’t.’ ‘You have to make this bread to sell.’”

During the pandemic, she perfected her sourdough technique and began selling it under the brand “By Chef Helô.” Her venture not only allowed her to contribute to the needs of her house but also helped her connect with more people. “Through this ‘bread stand,’ you make a lot of friends.” In this way, she combines her vocation with her love for cooking, seeing in every loaf of bread she bakes as a way to serve.