Est. Miami, Florida

Craving bread
that actually
tastes like
bread?

We bake small batches of naturally leavened sourdough, laminated pastries, and seasonal tarts using locally milled flour and organic ingredients. No shortcuts. Just time, technique, and the warmth of a real oven.

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Freshly baked sourdough bread on a wooden board

72h

Fermentation for our signature sourdough

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Baker shaping sourdough in a Miami bakery

Our Story

Baking with
patience in
the heart of
Miami

Miami Bakery was born from a simple conviction: that bread should taste like bread. Not the soft, mass-produced loaves found in most supermarkets, but something with character—crusty on the outside, tender and tangy within, alive with the complexity of natural fermentation.

Located at 199 NW 22nd Ave, our small-batch bakery has become a quiet sanctuary for those who appreciate the ritual of breaking into a freshly baked loaf. Every morning, our bakers arrive before dawn to shape, proof, and bake using traditional methods passed down through generations.

We source organic flour from regional mills and work with local dairy farms for our butter and cream. The result is bread that carries the distinct terroir of South Florida—light enough for our humid climate, substantial enough to satisfy the most discerning palate.

10+

Years Baking

72h

Average Ferment

100%

Natural Leaven

What We Make

From our oven to your table

Artisan sourdough loaves cooling on a rack

Signature Sourdough

Our 72-hour fermented country loaf with a shatteringly crisp crust and open, tangy crumb. Baked in wood-fired ovens.

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Golden croissants and Danish pastries on display

Laminated Pastries

Butter croissants, pain au chocolat, and seasonal fruit tarts made with French butter and locally sourced ingredients.

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Latte art in a ceramic cup beside a croissant

Specialty Coffee

Single-origin espressos and pour-overs from ethical producers, paired perfectly with our fresh pastries.

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Seasonal menus inspire our daily specials

Our Process

Three days of
quiet work
for one perfect loaf

Great bread cannot be rushed. Our sourdough journey spans three full days—each step deliberate, each hour measured—transforming simple ingredients into something extraordinary.

01

The Starter

Our 12-year-old sourdough starter—fed daily with organic flour and filtered water—provides the wild yeast and lactic acid bacteria that give our bread its distinctive tang and chew.

02

The Mix & Fold

Flour, water, sea salt, and starter are combined by hand. The dough rests, then undergoes a series of stretch-and-folds over four hours to develop gluten structure without overworking.

03

The Long FerMent

Shaped loaves proof slowly in the refrigerator for 48–72 hours. This cold retard develops complex flavors and a tender crumb while making the bread more digestible.

04

The Bake

Loaded into our deck oven at 480°F with steam for the first ten minutes. The result: a deep mahogany crust with an audible crackle, and an interior so tender it nearly melts.

Visit Us

Come break
bread with us

Address

199 NW 22nd Ave

Miami, FL 33125-5266

Hours

Monday – Friday 7:00 AM – 3:00 PM Saturday 8:00 AM – 4:00 PM Sunday 8:00 AM – 2:00 PM
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Interior of Miami Bakery with bread displays

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