Our Story

An Immigrant's Recipe for Lasting Success

Love. War. And A Golden Recipe.

After years of perfecting and tireless hours of toil, our quality products are prepared using the same hand-made traditions set forth in the early 1900's. One of our most important time-honored customs is placing a freshly cut leaf of palmetto across the top of each loaf to create the signature split down the middle. Truly authentic Cuban bread always contains the palm leaf.

La Segunda in Ybor City is one of the very few bakeries to uphold this labor intensive tradition.

Our craft has stood the test of time, and discerning palettes — from individually inserting each loaf onto the hearth to retaining the strict structure of our baking shifts. This special combination of skillful, trained employees, high quality ingredients and a passionate heritage is why we continue to create the most authentic Cuban bread in America.

1st Generation

Juan More’ established La Segunda Central Bakery in 1915

2nd Generation

Juan’s sons Ricardo, Raymond and Antonio all entered the family business contributing to its success

3rd Generation

Raymond Jr. and Anthony Jr. successfully continue to operate and grow the bakery

4th Generation

Today Anthony Jr. and his son Anthony Copeland More’ keep Juan’s dream alive by producing over 15,000 loaves a day and growing new products and national distribution