“Edibles & Potables” is Food & Dining Magazine’s space on Sunday for ranging beyond our usual Louisville metro coverage area.
Today our daily Cuban bread is baked in Tampa by a family-owned bakery, but the existential challenges currently faced by El Segunda are by no means unique to Florida. I’m reminded of John Donne’s words: “No man is an island entire of itself; every man is a piece of the continent, a part of the main.”
The story begins in 1915.
La Segunda’s Authentic Cuban Bread: An Immigrant’s Recipe for Success
The history of La Segunda Central Bakery started with a soldier’s personal vision in the late 19th Century. Out of war came Juan Moré’s love for the taste of authentic Cuban bread. He was born in the Catalan region of Spain and fought in the Spanish-American War in Cuba. There he discovered a traditional recipe for Cuban bread, the adventure of a new country,...
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