bake - March 2018 - PAN40


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



Table of Contents for the Digital Edition of bake - March 2018