14 November 14-20, 2024 miaminewtimes.com | browardpalmbeach.com New Times | music | cafe | culture | Night+Day | News | letters | coNteNts | ▼ MIAMI RIVER FRENCH OUTTA THE OVEN The French baking scene in Miami is reach- ing new heights, with an exciting wave of bakeries dedicated to traditional techniques and high-quality pastries offering locals more authentic options than ever before. Between the discovery of Domaselo, a hid- den bakery window in Miami that went viral after a novice baker turned his passion for sour- dough into a booming bakery, to the opening of Casa Bake, an artisanal French baked goods bakery located at a warehouse lot in South Mi- ami, the artisanal bakery scene is booming. And now, another French bakery is rising to the top. On October 27, the French American As- sociation of Crafts and Trades (FAACT) and online magazine French Morning held their annual competition at the National Hotel in Miami Beach to name the state’s best French baked goods. Ficelle Bakery, a family-owned shop lo- cated at River Landing on the Miami River, emerged victorious, winning both best ba- guette and best croissant in Florida. Founded just three years ago by Olivier Rizk and his two brothers, the family-owned bakery has quickly risen to the top of the local scene with its dedication to authentic French techniques and ingredients. For Rizk, a Haitian-American baker who grew up in Miami, the win marks an emotional and professional high. At 32 years old, he brings more than a decade of experience to his craft. Starting his career under his uncle’s wing at Delices de France in Palmetto Bay, Rizk honed his craft at New York’s Maison Kayser, where he won the title of best baguette in New York City in 2019. Back in his hometown since 2021, he’s been dedicated to bringing that level of quality to Ficelle, combining traditional French methods in a modern café. Judges, including world pastry champion Laurent Branlard and cofounder of the World Gastronomy Organization Valerie Girou Legouhy, scrutinized each baguette and croissant for everything from aroma and tex- ture to taste. Ficelle’s winning baguettes were praised for their golden crust and airy crumb — a combination achieved using a sourdough starter and fine French flour. Rizk’s croissants, also made with a sour- dough base, stand out for their flakiness and nuanced flavor. Ficelle’s wins have already boosted its cus- tomer foot traffic, with curious locals and new fans lining up for a taste of Miami’s best. But Rizk has bigger plans. With demand increasing, he’s preparing to launch a new wholesale facility to bring his bread and pas- tries to more Miami eateries, including well- loved spots like Lagniappe in Edgewater and Yann Couvreur Café in Wynwood. In addition to scaling up production, Fi- celle will soon welcome a new neighbor, “Bis- tro by Ficelle.” Opening November 25, this French Mediterranean-inspired café will of- fer tartines, French toast, charcuterie, and evening cocktails, serving as an extension of the Ficelle experience. For the Rizk brothers, this is just the be- ginning of what they hope will be a lasting legacy on the Miami River. “This is a family business,” Rizk says. “My brothers and I are proud to bring authentic, artisanal French baking to Miami.” Ficelle Bakery. 1440 NW North River Dr., Miami; ficellebakeryusa.com. Open daily from 7 a.m. to 8 p.m. MICHELLE MULSERA ▼ COCONUT GROVE POUR ONE OUT FOR EL TAQUITO Those who have grown up in Coconut Grove over the past 15 years or have attended the University of Miami during that time (and have had a few late nights on Main Highway) will be crushed to hear that one of their favor- ite late-night spots for no-fuss tacos is closing. Hole-in-the-wall, Mexican-late-night taco spot El Taquito, located along Main Highway in the heart of Coconut Grove, has closed its doors after 15 years in business. The restaurant took to Instagram on Mon- day, October 28, to share the sad news with its followers with a nostalgic video. The caption reads, “Dear valued custom- ers, as we announce the closing of our be- loved Coconut Grove location after 15 incredible years, we want to express our heartfelt gratitude for making El Taquito Grove your go-to spot for authentic Mexican tacos. From the lively college nights at UM to family gatherings and visits from celebrities, we’ve shared countless memorable moments with you. Your love for our tacos al pastor and carnitas, which became staples in this com- munity, has been truly inspiring.” “Fly high, El Taquito,” wrote a longtime customer on the post. Another commented, “Please, no!” The caption concludes, “Thank you for believing in our concept and supporting our small, cherished place. While we say good- bye to this chapter, we invite you to join us at our locations on Calle Ocho, in Little Ha- vana, and Fort Lauderdale. From the bottom of our hearts, thank you for everything! El Taquito Grove.” | TASTE TEST | ▼ Café Ficelle Bakery photo For cofounder of Ficelle Bakery Olivier Rizk, the win marks an emotional and professional high.
