PROFILES Miguel Madrazo, who grew up in Los Angeles and attended the University of California at Berkeley, recalls at the same time in the 1990s there was a Cuban bakery where he had enjoyed espresso and pastries, but that it had recently closed. Melvyn Madrazo Sr. saw an opportunity to open a new style of bakery that would emphasize a fusion of multicultural flavors and provide a community-oriented café experience. "Cubans have a strong socializing element with coffee and breads, but here in Los Angeles at the time there were Cuban bodegas that sold coffee," Miguel says. "We didn't want to do a bodega. I'd gone to school at Berkeley, where I'd experienced the dark roast coffee beans of Peet's Coffee, so I was familiar with the bohemian café scene from the university. We saw the bakery idea as a social way for customers to enjoy pastries and cakes with their coffee." Melvyn Madrazo Jr. says he worked closely with his 40