Highland warmth, baked daily

Built for the long rise. Dark, glossy crust with open crumb. Slice it warm or toast it tomorrow.

Soft bread rolled with ham, olives, and raisins. The Venezuelan holiday classic, baked here year-round.

Savory custard with local vegetables and cheese. Changes weekly with what's fresh.

Dense, nutty sourdough with seeds and grains. Slices clean and holds up to any topping.

Buttery, flaky pastry crescents with a hint of anise. A morning ritual in the Andes, now in Coral Gables.

Sticky anise-and-papelón buns topped with salty white cheese. Sweet, savory, and made every morning.

Hand-filled pastry pockets with melted cheese and herbs. Warm, savory, and made to order.

Laminated pastry with house-made dulce de leche and a touch of sea salt. Sweet without being heavy.

Single-origin, freshly roasted. Pulled to order with precision.

Equal parts espresso and steamed milk. The balance that starts the day right.

Warm, generous, and familiar. Our version honors the tradition while using specialty milk.

Creamy, smooth, and plant-based. Espresso and steamed oat milk in perfect proportion.

Ripe avocado on sourdough with lime, sea salt, and a drizzle of olive oil. Served with a soft egg if you like.

Heirloom tomato, fresh mozzarella, and basil on warm sourdough. Simple, honest, and satisfying.

Warm corn arepa filled with spiced chorizo and a runny egg. A hearty breakfast that travels well.

Local greens, roasted vegetables, and a house vinaigrette. Changes with what's fresh and available.