As we celebrate 108 years of serving our community, we can't help but look back at how it all began. Early 20th century Ybor City, Juan Moré, a passionate Spaniard from Catalonia, crafted the La Segunda legacy. Enchanted by authentic Cuban bread during the Spanish-American War, he carried the recipe and love for it to Florida.
Back in the early days, they stretched the dough thin, a technique to make it last longer. This stretching gave the Cuban bread its signature air pockets and that long, slender shape we all know. The bakery originally sold bread for 3 to 5 cents per loaf, many of which were delivered every morning door-to-door. Houses in Ybor City had a nail driven into the door on the front porch, and the delivery man would impale the fresh loaf of bread onto the nail before dawn. Over time, the La Segunda breadloaf became a symbol and marked the start of each day.
Fast forward over a century, and La Segunda, along with a few traditional Cuban bread makers, still follow this clever technique. Every loaf leaving our ovens holds a piece of this century-old journey. The tradition of placing a palmetto frond on top of the loaves before baking still remains today. It creates a subtle trench in the upper crust, a bit like the scoring you see on European-style loaves.
Cuban bread isn't just about its unique baking process. It's the go-to base for the famous "Cuban sandwich." But it's way more versatile than that. Toast it up, slather on some butter, and dip it in a hot mug of cafe con leche for a simple and delightful breakfast.
Today, we continue this incredible journey, delivering our iconic Cuban bread not only in Tampa but to far corners of the country. Join us, taste the love and history baked into every loaf. Order a piece of La Segunda's legacy now!