Specialty

Our take on a classic pan de manteca with Cuban style at its heart.

A Portuguese loaf with a paper-thin crust and a feather-light center.

A dimpled focaccia topped with black olives and rosemary.

A dimpled focaccia topped with garlic, onion, and rosemary.

A dimpled focaccia topped with sun-dried tomatoes and rosemary.

Soft, sweet rolls, baked together by the dozen.

A lustrous roll with a gently domed top.

A rich egg loaf woven into an intricate, glossy braid.