Cafes & Bakeries in Miami
Miami Chowhounds have it lucky... Yes, San Francisco and New York has more of an European feel thanks to their city layouts. They also may have more European restaurants (other than Spanish restaurants). But many visitors that comes to Miami have noticed something... we have more European-style bakeries and European-style people supporting these businesses.
Think about it... Miami is defined by its plethora of Latin American bakeries, where you can make a quick stop for a meal - whether it be for breakfast, hot entrees, baked goods (pastelitos, crossaints, sandwiches), desserts (napoleons, eclairs, mousse de parchita or mango anyone?), and/or, of course, for a good cup of coffee.
And many people in Miami seems to be content with going to these bakeries for a light or quick meal - otherwise we wouldn't have so many of these! And it's nice to have these places to just go and relax, ponder your future with the good aromas, or to chat with your friends.
So, my question to you, fellow Chowhounds of Miami... what are some of your favorite cafeterias/cafes/bakeries in the city... and why?
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Zak is definitely on my list. In the meantime. When I met up with him it was at Pinecrest farmer's market, at 10:30 in the morning he was soldout. I asked where he'd be next and he said the market in Coconut Grove. So off we went, there at 9:30 and he wasn't there. But I'm definitely not about to give up. On another note, I just checked out Acme Bakery in the Design District who was touting its bread and pastries. Let's just say my expectations weren't met on the bread front BUT the sticky buns were sublime -- yeasty, not too soft but with texture, just the right amount of sweetness, like my mother used to bake. And the biscuits are also worth a visit -- a little crunchy in the corners, multi layered with probably a lot of butter, and extremely flavorful.
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taiga
Sep 2, 2012 03:24 PM
Here's an article on Zak the Baker who is wowing everyone down South for real for real. http://measuringmiami.blogspot.com/20...
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re: taiga
Hey, thanks for that. I followed that link to Zak's homepage and saw the video about how he makes bread. He is the real deal and is doing it right. I haven't had real bread like that since I sold my French bakery and my guys were more automated than he is and I am sure his is even better. If there were any places selling his bread that were less than 50 miles from me I would definitely check out that sourdough bread.
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To make sure we're talking about the same Brooklyn Water Bagel, the one I'm referring to is the Original Brooklyn Water Bagel on South Beach. I believe it's a franchise and maybe all aren't created equal?
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re: miamicurated
I am very familiar with that operation. The original store is in Delray Beach and that is the only one I have been to. Their franchise headquarters used to be right next to it and that was the location they took prospective franchisees to. If the bagels are just so so there I doubt they that they are better in other locations. It's a fast food operation based around bagels. It is certainly a better alternative to a place like Subway but calling their bagels good by New York standards is quite a stretch.
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A great baguette or crusty, chewy sour dough bread? Very tough in Miami. The closest thing I've found is the baguette sold at PInecrest Gardens market and the bread at Toscana Divino (I suggested they sell it -- peasant bread). Best bagels? Brooklyn Water Bagel in the beach (this from a former New Yorker). And,as for croissants, sticky buns, pain au chocolat I like Williams Sonoma which I do mail order so always have some on hand (frozen, ready to bake after leaving outside overnight) and I've tried the pastries at the supposed best bakeries in town.
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My go to bakeries for:
Italian pastries: Fratelli Milano
French pastries: Buena Vista DeliI'm also curious about La Parisienne Bakery that's relatively popular in restaurants and even other bakeries. I plan to check it out soon - it's located at 1909 NE 154 Street in North Miami Beach.
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La Parisienne
1166 Kane Concourse, Bay Harbor Islands, FL 33154Fratelli Milano
213 SE 1st St, Miami, FL 33131 -
Here's a new one, and a good one: First Avenue Bistro and Bakery, 201 NW 1st Ave, is a bakery / cafe serving lunch, breakfast, and with delicious baked goods. For those trapped in old downtown, an excellent choice. As for bakeries overall, Epicure's baked goods department is tops, and the place to get party provender.
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Since someone brought up the subject of supermarket baked goods, I can't help asking: Do Publix stores make their coffeecakes in the local stores or do they ship them in from somewhere else?
I get the sense that, unlike, say, the donuts, the coffeecakes are prepared at some central site, refrigerated, and shipped to local stores.
Anybody know?›8 Replies-
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re: taiga
Taiga, I strongly disagree. Publix's donuts are pretty good, and I (and friends) really like their almond-flavored and their raspberry-flavored coffeecakes. (Though the quality consistency could be improved.)
That said, I haven't liked the few other sweet baked goods of theirs that I've tried.-
re: racer x
taiga
Aug 25, 2010 07:39 AM
No offense intended or taken, but compared to what? Poor quality ingredients, laden with artificial ingredients, overloaded with sugar or corn syrups. If we are talking taste, it's hard to argue, but I cannot stomach anything they bake. For the cost, it's a shame we tolerate it.
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re: taiga
Bringing us back to my original question: Are their coffeecakes made in the individual stores or are they shipped out from a central location. If the former, we may not be talking about the same product in terms of taste.
Compared to what? Well, I really disliked coffeecakes I tried from Winn-Dixie and Milam's Market, and I don't like Entenmann's. But I guess the real question is, Would you seek out this product again? Would you look forward to eating it? And by those measures, I would rate those specific Publix coffeecakes highly.
I'm not someone who automatically discounts a food because it contains high-fructose corn syrup. What matters is whether it tastes good (and whether I can afford it).
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re: racer x
taiga
Aug 25, 2010 11:07 AM
I agree that there is great subjectivity when discussing taste. I think this because mine has changed so much over the years.
After having spent a lot of time working in a variety cities around the world, I have come to conclude that our baked goods, with handfuls of exceptions, taste bad compared to tose in Japan, Germany, France, New York, San Francisco. I cannot even eat the coffeecake -- it tastes too sweet to me. So not intending to cast any judgement, the bloom is off the rose and the goose has killed the golden egg. I'm damaged goods, and can't eat it anymore.
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You can definately get NY quality chocolates in Aventura area at The Sweet Tooth. Not only are their truffles amazing, the owner can make anything out of chocolate. He actually made full sized chocolate dresses, with matching shoes and purse for my daughter's party. Jacque Torres couldn't have done better. Also they make great gift baskets, with truffles, choolates, dipped fruit, rugulagh, brownies, etc, all hand-made in their own store. You have to visit this place. www.thesweettooth.com
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Is the Buenos Aries Bakery still in the north beach area on Collins? They had some very good pastries.
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re: tiomano
jmdhsmiami
May 18, 2009 04:39 PM
still there, but there is another one that is popular with ex-pats across the street from Sazon? by the BandShell on Collins Ave? Apparently all the ex-pats watch there futbol there. Someone fill in the lapses in memory for me?
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re: Frodnesor
I agree with F. I had the churros and they were nasty - I rather go to Churromania for my churros fix (still the best in Miami although I haven't tried Churro Station in South Beach). As for the other stuff, I have not heard much other than good portions. Moises as a bakery is decent though.
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re: Frodnesor
jmdhsmiami
May 19, 2009 03:45 AM
not sure, per our Argentinean guests, apparently it is a chain from BA so such as Mc D's or a BK, doesn't matter the quality as much as the prices as its fit into the "fast food nation" perhaps? Seems the draw might be catching the games on TV. Not Moises, though I do enjoy them. Yes, Frod, just googled Manolo's and Manolo's it is. Love Martarello for lunch, not had any of their baked goods (what do they have other than prepared items?) other than the zucchini bread that is great. Need to revisit.
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Not to dredge this post up from the past, but a google search brought it up. At the restaurant we use La Parisienne Bakery, which is mentioned in this thread, and they have some great breads. Ciabatta, brioche, focaccia (a bit heavy on the oil for my taste), hamburger buns, rolls, walnut raisin breads, multi grain, etc. I was not aware that they have a retail shop since we get our breads delivered, but since someone else posted here, it might be worth a shot since what we get is fantastic.
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In Broward, I think that Croissant Time on Federal Hwy near Sunrise is excellent. It's in the same plaza as Casa D"Angelo. I also like the bakery near The Loews on South Beach- can't recall the name. Also good is La Baguette in NMB and have had some good and not so good items at Paul.
Good artisan style, European bread is still a big problem in this town. These places all have a good baguette, but I am still searching for the wonderful grain breads with great crusts like you find everywhere in NYC or SF. I grew up in Queens and literally every bakery you walked in to- whether is was Italian, German, Jewish or Latin- had something amazing to offer!!
I have a friend in Orlando who opened Olde Hearth Bakeries. It was wholesale with a small retail section, but after moving to larger digs, he closed the retail and is now only wholesale. His breads are wonderful- what a loss for those in Orlando!
PLEASE....no one direct me to Publix...›2 Replies-
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re: sfeatz
jmdhsmiami
Oct 1, 2008 11:04 AM
The one close to The Loew's I think you are referring to is La Provence Bakery? They are making a big push to expand with a location on 41st in Miami Beach in addition to other locations. Site is down so I wasn't able to post their website.
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BurgerBeast
Sep 20, 2008 07:46 AM
Vicky Bakery's Pasteles de Guayaba are pretty much the best i've ever had.
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Frodnesor
Oct 16, 2007 06:21 AM
Cross-referencing this post on Sandrine so it stays tied to this thread as well ->
http://www.chowhound.com/topics/451167
I should have also added despite the negativity of my prior posts that I think Uva on Biscayne @ 69th St. has some nice baked goods.
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yomyb
Oct 15, 2007 11:31 AM
Interesting the difference in opinions. I have to agree with the majority here. While sometimes a good pastelito is a great thing and some places in Miami do it very well, I always wonder why we are lacking the kind of bakery where there is fresh (still hot and soft) baked bread all day long and the variety of breads makes your head spin. There are common in NYC and the west coast, but not here. I will never forget the first time I went to the west coast was to a little town in the Olympic peninsula called Port Townsend. They have a little bakery run by a father and son calle PanD' Amore. The feeling I had when I walked in with the aromas, at least 30 different kinds of sweet and savory breads and croissants. They bake breads for all the town's restaurants! Amazing stuff. I can't seem to find that here... the closest thing is the bread counter at whole foods....not much. Do you think a place like that would survive here?
As far as the Cuban and Argentinian bakeries, I am sure we can compete with both NYC and SF, I just haven't found one I love yet.
There is a French Bakery in Ft Lauderdale and Federal Highway called Croissan' Time that has fresh baguettes coming out of the oven several times a day if you are in the area...
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Not sure why a lot of the discussions that go on here always end up comparing Miami to other food cities and turn into long threads of useless back and forth. Miami may be behind in many food fronts but why not embrace what it does have. I personally think Panizza Bakery (an Argentinean bakery) on Lincoln Road is pretty decent.
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re: miachef
Miami Danny
Oct 14, 2007 09:30 AM
I think the back-and-forth is an indication of frustration, not negativity. The OP made the copmparisons, anyway, setting up the dichotomy. And instead of some nebulous 'idea', if someone were to actually post their favorite bakeries, that would be even more useful. However, the silence is deafening. A Cuban or Aregentinian bakery is in no way European, or Europen-style. That being said, I really like the pastries at the Argentinian bakery on Collins at 69th or 70th on the left (I think it's called Buenos Aires Bakery?). I also love Moises, the Venezuelan bakery at Collins and 73rd on the left. There is really nothing better than a fresh, hot tequeno. Their baguettes are acceptable, when they're fresh, but my standards are a little lower theses days.
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re: mialebven
lax2mia
Oct 15, 2007 07:07 AM
It's like saying what's the difference between a European-style bakery and a North American bakery? I really don't know what makes one bakery from one place in the world different from another one in a different part of the world aside from what they serve. So yes, if I say a European bakery (and you should narrow it down because what you expect at a French bakery is different than what you're going to get in a Dutch one, etc.) has pastries filled with pastry cream they're different than an Argentine one where you're going to get dulce de leche and membrillo.
BTW the best bakeries in Miami are long gone (Andalusia and Biga). Like everything else we're turning to chains (e.g. Whole Foods, Paul).
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Well, for sure I didn't expect such a negative sentiment from you guys... I'll clarify myself on a few fronts.
Most Latin American bakeries are in fact European-style. You can tell the difference between these and say, Asian bakeries. There's a lot of similarities between Latin American and European bakeries, and that shouldn't be surprising since many Latin American bakeries share roots with that of Spain.
Second of all, just because I said European-style bakery, don't go hopping up and down mad expecting the finest in French bakery goods. Just because I said it's European doesn't mean it's French. You don't find "baguettes" or "croissants" in Spanish bakeries in Spain, do you?
Third of all... San Francisco as a foodie town? I've been there, and I'll tell you it didn't impress - what impressed me the most was the fact that everything was "fresh" since many ingredients were locally grown. But as far as cooking skills go, I find San Francisco lacking in skilled cooking techniques that shows the breadth of culinary diversity. In this respect, San Francisco bows down to New York. But... I was merely talking about bakeries here - not 15 toques restaurants, 5 stars restaurants or anything of the like. I'm talking about down-to-earth, decent bakeries. In Paris, you go to a bakery that is local, decent, and who cares about how well-regarded it is in the city? I'm not trying to compare Paris with Miami, but I'm saying that such opportunities to enjoy local pleasures exist. Most bakeries sell their own loaves of bread - maybe not exactly the baguette you envisioned. Most bakeries have scrumptious sweets, like I've mentioned before. Most bakeries are good places to relax and have coffee. And that's what Europeans go to bakeries for the majority of the time.
Now stop for a second and think about other major foodie , cities - whether it be Houston, Atlanta, Chicago, and dare I say it - San Francisco... they have relatively few bakeries (unless if you're counting the ones that make only cakes) if we take into account the numerous Cuban bakeries that exists in Miami (we'll still have a bigger number if we took away the number of bakeries that don't even have sweets). The fact of whether or not you take advantage of the local cafe scene (which may be entirely air-conditioned) should not even refute the fact that there's tons of bakeries here - and probably more than any other city, at least by ratio.
We make chains out of our bakeries as well - we have Ricky's Bakery, Karla's Bakery, Don Pan, and numerous other bakeries. They are, in fact, bakeries - and if you ever bothered to look at the back wall, they make their own bread too. Aren't you guys least grateful to have these type of businesses close by your door? Yes, I'm well aware that many, if not most, are very mediocre at best.
But then again, that's why this thread was started - what's your favorite bakery in Miami - it is as simple of a question as that!
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re: mialebven
Having spent extensive periods in both cities, Chicago trumps New York in culinary talent in my opinion. La Estancia, the small Argentine chain has excellent lpasttries and good coffee if you want to eat in their cafe. I would put up the baked goods at Anny's on W. Dixie Highway against any similar kosher bakery in New York. Their challah is heavenly. Chocolada on Hollywood Blvd. in Hollywood is a great scene on weekend nights. Great pastries and coffee with live music on Friday and Saturday nights. Just try to get a seat. Luarenzo's on W. Dixie Highway has wonderful cannolis. That being said, I miss the Chestnut Street Bakery in SF.
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re: mialebven
Frodnesor
Oct 13, 2007 06:37 AM
To answer directly your question - what's your favorite bakery in Miami - none right now, though I'm eager to hear others' suggestions. The only place that I ever thought was great was Biga Bakery, which is long gone.
To follow up on a couple other points ...
"European-style bakery" - I think most people will translate this to mean "French style," since the French are the preeminent bakers of Europe. Yes, Latin America has ties to Spain, but the unfortunate fact is that while Spain has excellent food (indeed one of my favorite cuisines), they are not exactly reknowned for their baked goods. Argentine bakeries tend to be a little more French in style but I've not found many that taste great (though they certainly make stuff that LOOKS beautiful, like at Chocolate Fashion).
"San Francisco as a foodie town?" Ummm, yes. I don't know where you ate when you were there, but SF offers some of the most diverse and highest quality culinary experiences of any US city. But if you're limiting yourself to bakeries (and I don't know how you can judge a city as a "foodie town" exclusively on their bakeries), I still don't see how the quality or diversity can compare unfavorably to Miami. There are a multitude of French style bakeries, artisan bakers, plus a ton of Asian bakeries, etc.
Miami has - well, a bunch of Cuban bakeries offering the same Cuban bread and pastelitos, along with an occasional Argentine bakery (which have generally underwhelmed me). And I'm not sure what your point is about local chains. As you note, most are mediocre at best. We should be grateful to have bakeries that actually have ovens to bake bread?
So what are the places you have in mind that I've been missing out on?
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re: Frodnesor
tarepanda
May 17, 2009 10:31 PM
Well, since this thread got retrived...
Totally agree with you. If not French, then how about a Portuguese bakery? Greek? German?I went to Montreal, had great French baguette (needless to say) and deliciolus Portuguese bread. and the nata... Oh the heavenly nata... I went to Tarpon Springs, and came back with loads of Greek pastry and bread to fill my freezer. And we have here are Cuban bread and pastelitos. There was a German bakery in Kendall but I think it's closed down a few years back.
Where do I get my bread? Paul is too far away, so I am getting my daily bread at Panera and Costco. Honestly, they are good, chewy inside, crusty outside. If I could find a good artisan bakery, I definitely would go support it, but I just haven't find anything great.
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re: tpigeon
Tuna fish in a can is mediocre and EVERYBODY eats it NOBODY calls is mediocre. HUMM?? Let's celebrate Cuban bakeries. They're everywhere because they are a community product. The community goes there for their pastelitos and croquetas-which are fabulous everywhere!! Nobody puts down Diners. What's the big deal with them?
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Frodnesor
Oct 12, 2007 01:11 PM
I can't say I agree with your premise that Miami has more or better European-style bakeries than, say, SF. Let's see if this post generates the same level of response (and enthusiasm) as this one for Bay Area:
http://www.chowhound.com/topics/28462
Indeed, I have yet to find a decent croissant with properly flaky texture anywhere in this city, though I don't think the humidity is conducive to it. If anyone has a suggestion I'd love to hear it.
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re: Frodnesor
Miami Danny
Oct 12, 2007 01:58 PM
I don't know why you chose SF and NY, but comparing Miami's food scene to anywhere else always leaves us wanting. NY definitely has as many if not more Spanish restaurants (or Hispanic ones, if that's what you meant), SF? Silly to compare-one of the greatest food towns in the world. If you are saying that Miami has a latin coffee culture, I wouldn't disagree. But where are all these European-style bakeries and 'European-style' people (not sure what that means)? It's not hard to get an empanada, croqueta, etc., but I don't think that's European. And where, I'm begging you, can a decent baguette?
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re: Miami Danny
lax2mia
Oct 12, 2007 02:27 PM
I found this post perplexing. I don't really think of Miami as having any kind of strength in European culinary culture. Yes, we have lots of Europeans, and as a % of the population, maybe more than NY and SFO, but I don't see them supporting any business that are really that stellar. Heck, Renaissance Bakery, one of the only independent bakeries in town, is no longer around. All we have is Paul and Panera and the bakery at whole foods. Ankarr got awful when it was sold and Karlo isn't that great.
As for Latin American bakeries, and specifically Cuban ones, we've got more than anyone. As for their quality, most I've been to have been mediocre.
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re: Big Bad Voodoo Lou
Andulsia was started in Coral Gables in the 1940's and for years was incredible. Then the owners wanted to retire so they sold thier bakery to a group that promised to keep it the way it used to be. They off course wanted to make a quick buck, so they expanded way to quickly and without enough capital to keep them going and as a result filed for bankruptcy and closed. It is so sad because I started going there with my mom as a toddler!
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re: lovthatlea
I wish that I knew WHAT they did, that made their NY style cheesecakes so good. Perhaps less sugar than most other bakeries use. The taste was really rich. In the Coral Gables store, you had to grab a number, because it was often a madhouse. My mother also bought their rum balls for parties.
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re: Big Bad Voodoo Lou
I was the manager of the original Andalusia for a couple of years after Jesse sold the bakery. The reason why everything collapsed was because the new owner wasn't happy with the original bakery in the Gables, which was unbelievably profitable, he wanted to create his version of Balducci's down here. He expanded himself into bankruptcy but I saw the writing on the wall and opened my own bakery. I can get you guys some recipes but unless you have a 60 quart mixer they aren't going to work. If you let me know which ones you want I will create a home version of our cakes.
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re: BocaHerb
I grew up in the '70's and '80's and lived at Andalusia Bakery (God I miss that place!). In a perfect world, BocaHerb would part with the frosting recipe used on the chocolate and vanilla cupcakes (the vanilla and chocolate cake recipes too)as well as the entire Napoleon recipe. BocaHerb I would be forever in your debt!!! Please share them!!!! No bakery has ever been able to compete!!!
Thank you in advance for anything you can come up with!
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re: Miami Danny
FYI the Empanada is European. It was born in Celtic Galicia-in Northwestern Spain.
As for Cubans in Miami yes they are of European extraction-Spain to be exact. Croquetas are also European-Spain again to be exact. See Spaniards came to Cuba throughout the centuries and brought these foods.-
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re: racer x
The empanada belongs to the Celts of Galicia, Spain and the Celts of Cornwall, England. The Cornish pastie is an Empanada. The reason it is found in Cuba and Argentina like you find apples all over New England is because the highest concentration of Celtic Galician (in the North Eastern corner of Spain facing the Atlantic) immigrants left from the 1850s thru the 1950s settling in Cuba and Argentina-3 million in total. As happens sometimes recipes spread and you find the empanada in other Spanish speaking countries too. But its origin for sure is Celtic Galicia and Cornwall.
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re: Girasol
"The first record of a turnover was the *sanbusak*, a Farsi word indicating that it originated in Persia.... first recorded in Iraq in the early ninth century. It arrived in Iberia by at least the early thirteenth century...."
http://tinyurl.com/empanadaorigin"The Samosa has been a popular snack in South Asia for centuries. It is believed that it originated in Central Asia (where they are known as samsa) prior to the 10th century. Abolfazl Beyhaqi (995-1077), an Iranian historian has mentioned it in his history, Tarikh-e Beyhaghi...."
http://www.absoluteastronomy.com/topi...
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re: Frodnesor
The very best is The French Bakery US1 and 144th. Just had breakfast there. Ham and cheese croissant and illy coffee. i thik these croissants are the best you can get in MIami. The bread and the pastries are fantastic. They only use Belgian chocolate and they have a hardcore dark chocolate mousse cake.
The owner is on site and they make great sandwiches to order. The line is out the door on weekends.The best bagel in these parts (down south you all) is the Outrageous bagel Kendall and 107th if that counts as a bakery for this discussion.
La crema de la empanada on Coral Way and 107th is a very good authentic venezuelan bakery where you get fried empanadas with sweet corn dough and all kinds of stuffings like white cheese and black beans.
Don Pan is HIDEOUS.
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re: mom2mateo
taiga
Sep 29, 2008 07:38 AM
Here is another shout out for The French Bakery, which is as good as it gets here. I also think Paul is great. Generally speaking, however, one can get better bread in ANY supermarket in the Bay Area than one can find in 95% of our bakeries. (anecdotal evidence at its worst). Furthermore, one can find a better bakery throwing a dart at a map in Paris, Berlin, Rome, Barcelona -- virtually anywhere in Europe -- than anywhere here aside from our absolute favorites. I hate to be negative, but the bread in Miami is awful!
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re: mom2mateo
Btw has anyone had a good experience with Don Pan? I used to avoid them since I also think the quality is very subpar but lately I've been pleased with their pan de queso (cheese bread) and their golfeados (anise rolls similar to cinnamon rolls - the main reason why I go now at all). I haven't found better golfeados anywhere else actually.
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