Pão francês is the nationwide umbrella term for the small crusty bakery roll, but ALiB question 186 recorded several strong regional norms. Pão de sal forms a broad center-eastern belt; cacetinho is strongest in Rio Grande do Sul, western Santa Catarina and the Salvador area; pão carioca or carioquinha covers Ceará; and pão careca and pão massa grossa appear across parts of the North and northern Northeast.
The Atlas also keeps genuinely local responses visible: filão in inland São Paulo, média around Santos, pão Jacó in Aracaju, bengalinha around Ibitinga and brizolinha in North Fluminense. Their presence here records local evidence; it does not claim that every resident uses them.