L'Arte Bianco Bakery
Bakery · West Kendall ·
Bakery & cafe w/ Peruvian desserts & sandwiches
Bakery & cafe w/ Peruvian desserts & sandwiches
"While there aren’t many Peruvian bakeries in South Florida, Kendall’s L’Arte Bianco Bakery fills the void. This is perhaps the only place in all of South Florida where you can regularly buy pan francés rolls, the daily bread of Lima that is said to be the model for a perfectly shaped butt: round with a deep crease down the middle. And L'arte puts that bread to good use to by making their own sandwiches, including a really great butifarra." - mariana trabanino, ryan pfeffer, virginia otazo
"We Peruvians love our bread and are used to having it every day for breakfast, snacks, and accompanying lunch and dinner. While there aren’t very many Peruvian bakeries in South Florida (and the few that exist mainly specialize in pastries), Kendall’s L’Arte Bianco Bakery fills the void. This is perhaps the only place in all of South Florida where you can regularly buy pan francés rolls, the daily bread of Lima that is said to be the model for a perfectly shaped butt: round with a deep crease down the middle. I typically get at least a dozen to keep in my freezer, and after a few minutes in the toaster oven, you’ll get the crispy crust and soft inside that make this bread a beloved mainstay on Limeños’ tables. The chancay bread here is also excellent. Soft and sweet, these eggy rolls feature just a hint of aniseed and make really great hamburger buns. Food Rundown Pan Frances These quintessentially Peruvian rolls have a deep crease down the middle, which makes them look like one of those perky posteriors you see in Brazilian butt lift ads. The flour-dusted crust is slightly crispy, and the inside is fluffy, soft, and chewy. They’re the perfect vehicle for pretty much any type of sandwich from roast pork to avocado, and they also toast beautifully on a panini press. Chancay These are like the Peruvian equivalent of media noche bread, challah, or brioche. They are slightly sweet, buttery, and yellow from a generous amount of egg yolks. The outsides are as tanned and shiny as a well-greased gogo dancer at Twist. Plus, they’re flavored with just the right amount of aniseed to give them a bit of perfume without it tasting like you just chugged aguardiente." - Carlos C Olaechea
"Inside the Manufactory's more casual side, I was taken with a big, easygoing cafe where bread rules supreme, and on the right night the place can feel like it lives up to its lofty (and lively) expectations. At dinner the ubiquitous bread plate—a thick hunk of Tartine’s country loaf, a wedge of long‑fermented sesame bread and a tender oat porridge sourdough—arrives paired with tangy eggplant dip, a creamy butter bean hummus and a sublime bowl of buttery, peppery warm ricotta; here the bread plate is perhaps the whole point of dinner. On quieter weekday evenings the Row can come off like a “semi‑private compound for the ‘creative class,’” and reservations rarely seem required outside the Friday–Saturday rush. There's a lot to like on the menu as well, including a pretty special patty melt for lunch, and large‑format dishes shine: a slow‑cooked lamb shank that's blissfully tender and stewy; a whole Thai snapper in a lightly spicy batter that's phenomenally crisp and moist; and an almond wood‑fired rotisserie chicken that's crisp‑skinned and smoky in the best backyard‑barbecue way." - Farley Elliott
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