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As a little girl, I roamed the bakery, awestruck by all the pastries at the tip of my fingers. Cuban bread, croquettes, flan, and cafe con leche are only some of the things splayed out on the cafe tables for each customer. People talking loudly and moving their hands like swatting a fly while speaking to others. Many people came to have their delicious food and would leave with a sense of familiarity and community. It was the hallmark movie setting where my father met my mother behind the bakery counter. Even the source of all the best brown paper bag school lunches. It was where my love of food was discovered. As I try to recapture all my memories from the bakery, all I can remember are the fuzzy faces with aprons and the sweet smells. Yet, the history of the bakery is more than what I can remember, it goes back further where the complete American Dream was a source of its creation and an endearing way of commemorating the memory of Cuba for my family and others who also traveled to achieve a better life in America. My family is well known in Miami, for its vast creations of Cuban pastries from our family bakery. However, the bakery was more than an old institution; it established the American dream for my Cuban-immigrant family and was a symbol of freedom and mobility. As an addition to the dry goods sold, my great-grandmother Eloisa would make pastries and dulces sweets —Eloisa handmade desserts like Natilla and Flan to sell at the store. Natilla is a custard dish made with milk and eggs and flan is a baked custard dessert with a layer of clear caramel sauce on top. Milk was a main ingredient in many of the desserts as this region of Cuba was known for its dairy farms. The popularity of the baked goods transformed it into more than a grocery over time, and they decided to concentrate on selling the desserts and creating a bakery. As a result of being located near the railroad station, many tourists and people waiting for the train would visit the store and the goods were also advertised at the railroad station itself. Business was booming due to many passengers getting off the train and grabbing a bite to eat. They also sold a specialized butter pound cake sprinkled with almonds known as Gacenigas and a sweet and savory cornbread named Pan de Karakas. Cuban bakery goods were highly influenced by Spanish Cuisine as the Spanish were the colonizers of Cuba. As a result, many recipes and traditions had a direct connection to Spain. For example. During Christmas time, the bakery created turrones , a candy nougat made from almonds and sugar, to put a Cuban spin on these, some of them were made in the shape of a suckling pig, the traditional food of Noche Buena Christmas Eve. During the Easter holidays and Lent, they made and sold cocas mallorquinas , a type of foccaccia bread with sardines or tuna and, onions, olives and olive oil to be eaten during Good Friday and the surrounding days. These are still a traditional dishes of the Mallorca region of Spain. Due to this influx of customers and these tasty treats you could not get anywhere else, they were nationally recognized and advertised in Cuba. My grandfather Carlos Alvarez, was sent to New York to a cooking school to specialize in pastry making and he came back with various recipes that were instituted there. Frommers, My grandfather had to sadly give up his thriving business to the Cuban government with no compensation. After having to give up the business to the state, the only other option for the Alvarez Perez-Sosa family was to immigrate to the United States and start over. This new regulation and restrictions in Cuba with many being detained or businesses being over-regulated, caused an influx of about , Cuban residents to Florida. Upon reaching Miami and spending a couple of years in various jobs, my grandfather Carlos Alvarez managed to reunite with his brother, who also had experience in the bakery business and was a silent partner. Together, they successfully reestablished the bakery in the Cuban community, now recognized as Little Havana. They resumed baking the familiar Cuban recipes, which resonated with customers who remembered them from their time in Cuba, resulting in a loyal customer base. The bakery was located at S. Some of the pastries and cakes that the bakery made in this locale were the same recipes from Cuba. However, some of them were hybridized versions taken from the new American culture, like pizza pastels a version of pizza filling in the puff pastry pastelito form. Another Miami creation was the mini-media noches — bite-sized versions of the famous Cuban media noche sandwiches filled with ham, roast pork, swiss cheese, pickles, and mustard. These were a hit and no Cuban birthday party was complete without ordering a few dozen and even hundreds of them. However, they soon reopened in a new neighborhood, Coral Gables, to the west of Little Havana. Here they mainly specialized in business and lunch catering but also continued selling their famous pastelitos and cakes. They continued to work there until the death of my grandfather in The Perezsosa legacy is more than just the bakery, it is also a symbol and an example of how immigrants can translate their culture, especially their food culture into the melting pot that is America. I still have people stop me at the grocery store or on the street as the granddaughter of Carlos Alvarez the owner of Perezsosa bakeries since they knew my grandparents and loved the bakery. Food is often described as a universal language that transcends cultural and linguistic barriers. It has the power to evoke emotions, create connections, and tell stories. People from diverse backgrounds can communicate and understand each other through the shared experience of preparing, sharing, and enjoying meals. This universal aspect of food becomes particularly evident in the context of immigrants and their ability to start new businesses, even in places where they may not initially know the local language. The rise of two more Perezsosa bakeries showed the enduring legacy of Perezsosa reflects the transformative power of food as a vehicle for preserving family ties. The recipes passed down through generations, the meticulous crafting of each pastry, and the commitment to quality ingredients are not just business practices—they are threads woven into the fabric of familial connections. Beyond being a bakery, it is a living narrative of resilience, culture, and the shared human experience. This site uses Akismet to reduce spam. Learn how your comment data is processed. Skip to content Menu. Posted on December 14, September 30, by kmphilli. By Kira Phillips Introduction As a little girl, I roamed the bakery, awestruck by all the pastries at the tip of my fingers. A Cuban Bakery In America Upon reaching Miami and spending a couple of years in various jobs, my grandfather Carlos Alvarez managed to reunite with his brother, who also had experience in the bakery business and was a silent partner. Perezsosa Legacy The Perezsosa legacy is more than just the bakery, it is also a symbol and an example of how immigrants can translate their culture, especially their food culture into the melting pot that is America. Bibliography Alvarez. Conducted by Kira Phillips. November 16, Morales, R. The Cuban railways, a story on iron wheels. Share this: Twitter Facebook. Like Loading Previous The Dark Side of Ozempic. Leave a comment Cancel reply. Comment Reblog Subscribe Subscribed. Sign me up. Already have a WordPress. Log in now.

The History of Perezsosa Bakeries: A Cuban Heritage with Food and Family

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The main character in this song is named Butcher , and he spent ten years in prison for the theft and illegal slaughter of cattle. Despite the legal prohibitions on the island that govern the raising, slaughter and sale of cattle, and the recent declarations by the World Health Organization about the carcinogenic properties of red and processed meats, Cubans do not seem willing to give up the dream of a steak, a hamburger or a nice hash on their plates. This week, the official press reported the findings of a report by the International Agency for Research on Cancer. At the close of , the island had a little over four million head of cattle. The severe drought in recent months has caused the mass death of hundreds of thousands of cattle throughout the country, so that figure may be less at the end of this year. The number still falls short of the six million animals that existed in , which at that time was one head per capita. The progressive deterioration of cattle ranching in Cuba came along with the overvaluing of beef among diners. In , cancer, diabetes, cerebrovascular diseases and chronic respiratory disease accounted for For WHO, each serving of 50 grams 0. However, the information has been received with reluctance and ridicule among Cubans. Others question the publication of the news in the national media. Private and state restaurants have not yet noticed a decline in orders for meat since the WHO announcement. The Golden Pig butcher shop in Havana. That remains in the collective subconscious and it is very difficult to convince people otherwise. He served twelve years in prison for leading a gang that was dedicated to killing cows on the plains of Villa Clara. His clients were mainly people living in Havana who risked a penalty of up to one year of imprisonment for the crime of receiving. For people without a ministerial portfolio, nor the rank of a high lieutenant colonel, the only legal option is to acquire it in the hard currency market. Those sentenced for the crime of illegal slaughter rarely have their sentences reduced, nor are they released on humanitarian grounds. But there were none sentenced for the theft or illegal slaughter of cattle. Most Cubans feel very attracted to the red fiber, perhaps because it represents the forbidden, or because of a culinary tradition that celebrates meat. The World Health Organization will have to work very hard to convince them otherwise. Sun Basulto Garcia.

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