Cuban Food and Latin Food Restaurants: La Segunda Central Bakery, Tampa, FL

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"Three Guys From Miami Cook Cuban" and "Three Guys From Miami Celebrate Cuban"

Glenn: It may be true that nobody bakes a better loaf of Cuban bread, but one thing is sure. We doubt that anyone has been doing it longer that La Segunda Central Bakery in Tampa.

Jorge: The original bakery La Primera, or "the first," opened in 1915. La Segunda, "the second" was built after the original building burned down in 1957. The bakery has always remained a family operation, now run by the third generation of the Moré family.

Glenn: The bakery has grown and it now turns out more than 7,000 loaves of Cuban bread each day, most bearing the distinctive charred remnants of a palmetto leaf that is indicative of a genuine La Segunda loaf.

Raúl: The palmetto leaves are placed on top of the loaves and brushed with water. During baking, the wet leaves create the distinctive cracking of the crust along the leaf line.

Glenn: If you have ever eaten Cuban bread in Ybor City, chances are it came from La Segunda Central Bakery.

Jorge: Those in the know drive right to the source where you can buy fresh loaves directly from the bakery's retail store.

Glenn: This is real Cuban bread, crisp and golden on the outside -- the ultimate cracker crust -- with a light and airy inside.

Palmetto leaves on top of the bread are proof of an authentic La Segunda loaf.

Jorge: Tampa Cuban bread is slightly longer and thinner then the bread we get in Miami. It's closer in shape to French bread.

Raúl: The Central Bakery was started by a Cuban guy, Juan Moré who migrated to Tampa from Cuba after the Spanish-American War.

Jorge: The key to this bread's great flavor is the secret recipe Moré brought with him from a small town in Cuba.

La Segunda now turns out more than 6,000 loaves of Cuban bread each day. (L to R) Raymond Moré, Frank O'Farrill, and Neil Ruiz.

Glenn: Although we don't know the exact La Segunda recipe, we can let you in on one secret: they always save a little dough from the day before to mix in with the new batch.

Jorge: Today the bakery is run by Raymond and Tony Moré.

(L to R) Jorge Castillo, Frank O'Farrill, and Neil Ruiz.

Raúl: On a beautiful Sunday morning in Tampa, we stopped by La Segunda to pick up some fresh loaves of Cuban bread for our pigroast.

Jorge: The ever-friendly Raymond leads us back into the bakery which is filled with the wonderful aroma of fresh-baked bread.

Raúl: Wow, they have a lot of bread here! There are huge racks filled with loaves of bread.

Glenn: We can't think of a better addition to our party -- the dozen loaves of bread Raymond gives us will be used to make some delicious pan con lechón (pork sandwiches) with the pig that is even now roasting in cousin Frank's backyard.

Glenn: La Segunda is also a great place to get Cuban sandwiches and pastries. Tampa Cubans claim to have invented the Cuban sandwich...

Jorge: ...we're not even going to go there...

Glenn: ...and in Tampa, it isn't a Cuban sandwich without Genoa salami!

Raúl: That is an addition that is unique to Tampa!

Jorge: You won't find salami on a Cuban sandwich in just about any city that we know about.

Glenn: So Tampa Cubans can take pride in the fact that their Cuban bread and their Cuban sandwich are truly unique.

This is real Cuban bread, crisp and golden on the outside -- the ultimate cracker crust -- with a light and airy inside.

Raúl: So next time you visit Tampa, go to La Segunda for a great sandwich for lunch. Then, take home some Cuban pastries and several loaves of fresh Cuban bread.