La Segunda Bakery and Cafe
Bakery · Tampa ·
Cuban bread, sandwiches, pastries, and coffee since 1915
Cuban bread, sandwiches, pastries, and coffee since 1915
"Responsible for the creation of thousands, if not millions, of Cuban bread loaves, La Segunda arrived more than a hundred years ago to feed the workers filling Ybor’s growing cigar industry — and is now the Ybor City spot for all things Cuban-ly baked and caffeinated. Go for a media noche sandwich filled with three different meats and a bag of pastelitos (guava pastries) and, of course, some Cuban bread." - Laine Doss
"The line might extend out the door when you walk up, but this tiny panadería that’s been open since 1915 is worth any wait. Their Cubano is legendary and the fried deviled crabs, rolled in the same bread crumbs, make the perfect side. For something you can’t get anywhere besides Tampa, try a square of the savory, slightly sweet, and wildly good Cuban-Silician hybrid scacciata. The eggy, bready base comes topped with basil, meat sauce, and parmesan, served at room temperature. Pair it all with a café con leche, then battle indecision while picking a pastry or three from the display case. The guava turnover is a classic, but there are also macaroons, cannolis, sticky buns, and fudge-coated marshmallow bon bons that are all family recipes and date back a half-century or more." - cheryl rodewig
"La Segunda Bakery, established in 1915, bakes Cuban bread used in traditional Cuban sandwiches filled with mojo marinated roast pork, smoked ham, Genoa salami, Swiss cheese, pickles, and special sauce." - Carrie Honaker
"The line might extend out the door when you walk up, but this tiny panadería that’s been open since 1915 is worth any wait. Their Cubano is legendary and the fried deviled crabs, rolled in the same bread crumbs, make the perfect side. For something you can’t get anywhere besides Tampa, try a square of the savory, slightly sweet, and wildly good Cuban-Silician hybrid scacciata. The eggy, bready base comes topped with basil, meat sauce, and parmesan, served at room temperature. Pair it all with a café con leche, then battle indecision while picking a pastry or three from the display case. The guava turnover is a classic, but there are also macaroons, cannolis, sticky buns, and fudge-coated marshmallow bon bons that are all family recipes and date back a half-century or more." - Cheryl Rodewig
"I note that all Cubanos ATL sandwiches are served on La Segunda Central Bakery bread — the oldest Cuban bread maker in the United States." - Beth McKibben
