bake - November/December 2021 - PAN - 45

hotels, schools, entertainment parks, and
major food distribution companies across
the country. The company ensures the
same consistent and friendly customer
service to regional and national wholesale
clients as their local clients.
Crusty on the outside, soft on the
inside, our century-old authentic Cuban
bread consists of high-gluten spring
wheat flour created specifically for the
bakery. It also contains a shortening with
zero trans fat. It's most commonly used
for Cuban sandwiches, but many simply
love it plain, warm and fresh. Other
breads are popular, as well.
Media Noche
Translated as " Midnight Bread, " this
hoagie-shaped bread is used mainly for
Cuban sandwiches. The bakers use real
eggs to make it a little sweeter than
the Cuban bread. This also creates a
soft interior and yellowish coloring. Its
unique flavor will turn the common
turkey sandwich into a mouthwatering
masterpiece.
Coca Hamburger Buns
The sweetest of all La Segunda breads,
the Coca bun is made with sugar. It has a
soft interior and tremendous flavor. These
buns pair wonderfully with hamburgers,
pork sandwiches or even eaten with
butter as breakfast toast.
Honey Wheat
La Segunda's health-conscious honey
wheat bread substitutes honey for
sugar, creating an outstanding flavor.
Additionally, this honey wheat is made
with 51% whole wheat flour to make it a
healthy alternative to the regular Cuban
bread. This item is perfect for schools,
bistros, delis, hospitals, day care, or any
retail outlets featuring healthy alternatives.
HISTORIC GROWTH
The history of La Segunda Central
Bakery started with a soldier's personal
vision in the late 19th Century. Out of
war came Juan Moré's love for the taste of
authentic Cuban bread.
Around the start of World War I,
Moré joined a co-op of fellow bakers and
cigar makers to open three bakeries: La
Primera, La Segunda and La Tercera in
Ybor City. When the other two bakeries
folded, Juan purchased La Segunda
Central Bakery from his partners, which
stands today as one of Ybor's coveted
landmark buildings representing the
Cuban American era.
Juan's attention to his recipes, his
people and customers is reflected today,
with locals stopping in for their daily
café con leche and Cuban toast all while
trucks depart to deliver the crusty Cuban
bread to restaurants and markets around
the country.
FOUR GENERATIONS FOR A
FAMILY BUSINESS RICH IN HEART
1ST GENERATION
Juan Moré' established La Segunda
Central Bakery in 1915.
2ND GENERATION
Juan's sons Ricardo, Raymond and
Anthony all entered the family business
contributing to its success.
3RD GENERATION
Their son's Raymond and Anthony
successfully continued to operate and
grow the bakery.
4TH GENERATION
Today, Tony Moré and his son,
Anthony Copeland Moré, keep Juan's
dream alive by producing 20,000 loaves
of Cuban bread daily.
NOVEMBER 21 | PANADERĺA
45

bake - November/December 2021

Table of Contents for the Digital Edition of bake - November/December 2021

bake - November/December 2021 - Intro
bake - November/December 2021 - 1
bake - November/December 2021 - 2
bake - November/December 2021 - 3
bake - November/December 2021 - 4
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bake - November/December 2021 - 55
bake - November/December 2021 - PAN - 1
bake - November/December 2021 - PAN - 2
bake - November/December 2021 - PAN - 3
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bake - November/December 2021 - PAN - 44
bake - November/December 2021 - PAN - 45
bake - November/December 2021 - PAN - 46
bake - November/December 2021 - PAN - 47
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bake - November/December 2021 - PAN - 49
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bake - November/December 2021 - PAN - 52
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http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
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http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
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http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
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https://www.nxtbook.com/sosland/bake/2015_02_01
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