TAMPA, Florida --"We have to play defense toward the weather outside," says Bryant Valdez, master baker oven man at La Segunda Bakery in Tampa, Florida
La Segunda Bakery has been a family-owned business since 1915. Copeland More, who is the fourth-generation owner, explains that his great-grandfather, Juan More, brought the recipe for traditional Cuban bread to Ybor city after fighting in the Spanish-American War in Cuba. There's no arguing that staying true to tradition makes a bottom-line difference: La Segunda provides Cuban bread to about 80% of the country. Baking fresh bread every day, however, is no small feat. With nearly 30 bakers, most of whom have been with the bakery for an average of 20 years, they produce about 18,000 loaves of bread a day. And to carry on the craft, they train new bakers right on site.Valdez, the master baker, is enthusiastic about his craft.
You know it's authentic Cuban bread by the fresh palmetto leaf scored in the center of the loaf. This is their most significant time-honored custom, and La Segunda is one of the few bakeries that still upholds this labor-intensive tradition. The palmetto leaf is a critical part of the baking process to bring out the texture of the bread.
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