Inside the Century-Old Bakery That’s One of America’s Last Sources of Traditional Cuban Bread

It’s been said that a time-traveler, even from a generation ago, would find much of our sped-up world shockingly foreign. But I’m pretty sure they weren’t talking about Cuban bread.

From inside Tampa’s La Segunda Central Bakery, about all that’s changed in 103 years of making these iconic loaves are the addition (recently) of a few electric gizmos and (even more recently) several women to its baking crew. Which is just fine with bakery co-owner Tony Moré, whose Spanish immigrant grandfather founded the Ybor City bakery, today the world’s largest producer of Cuban bread. Read More via WashingtonPost.

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