13 NOVEMBER 21-27, 2024 miaminewtimes.com | browardpalmbeach.com NEW TIMES | CONTENTS | LETTERS | NEWS | NIGHT+DAY | CULTURE | CAFE | MUSIC | 3201 RICKENBACKER CWY, KEY BISCAYNE, FL 33149 305.361.3818 | WWW.THERUSTYPELICAN.COM BE SOCIAL WITH US! /RUSTYPELICANMIAMI Join us for SUNSET HOUR EVERY MONDAY-FRIDAY 4PM-6:30PM Month XX–Month XX, 2008 miaminewtimes.com MIAMI NEW TIMES | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | ▼ CORAL GABLES LOAF AT FIRST BITE AT FAÇADE Giralda Avenue may become your new hide- away for delicious sourdough bread, French pastries, and coffee. Façade, a new bakery that opened just this past weekend in the former Dr Smood space on Giralda Avenue in Coral Gables, doesn’t reveal much from the outside — a tinted glass door, a subtle sign, and a certain air of mys- tery. But step inside, and you’re greeted by the inviting scent of freshly baked bread and a minimalist, Scandinavian-inspired design that could be straight out of Copenhagen. “I wanted people to feel like you’re some- where else entirely,” says co-owner and cre- ative director Diana Gonzalez, who designed the space to welcome everything from quiet and cozy solo coffee breaks to lively gather- ings around a communal table. With the bakery’s enthusiastic reception since day one, a second location in Wynwood is already on the horizon, and it is set to open along NW Second Avenue later this month. Façade is the result of a partnership be- tween Gonzalez, chef Oscar Lastra, and baker Christian Julien. The story began when Julien and Lastra worked together at La Natural, a cool natural wine and pizza spot in Little River, where Ju- lien developed the pizza program, and Lastra ran the kitchen. They went on to collaborate at the renowned café Bachour in Coral Gables and eventually came up with the idea of opening a restaurant together. Then, in 2023, Gonzalez met Lastra at a Friendsgiving dinner. His cooking made such an impression on her that she proposed they open a restaurant together. With her creative vision and entrepreneurial spirit, the trio completed the puzzle that would become Fa- çade — a “bread-forward” café with chef- driven dishes that elevate the experience. “A lot of bakeries focus on one side, but here, we’re creating something that’s both rooted in artisan baking and culinary tech- nique,” says Lastra. Julien’s bread program anchors Façade’s offerings, with standouts like his high-hydration sourdough, two types of focaccia, French staples like golden ba- guettes, croissants, and pain au chocolat, as well as crowd pleasers like cinnamon buns and stuffed danishes. His seeded sourdough, in particular, is a lo- cal star. Lastra notes with pride that the crumb (the “miga” in Spanish) is so good that he chooses not to toast it in certain dishes, pre- serving the texture created by the bread’s high hydration. The bakery’s “less-is-more” philos- ophy extends from the menu to the space it- self, both reflecting an emphasis on quality and restraint. “We’re not just serving bread; we’re serving dishes that honor it,” says Lastra. The approach allows them to shine a light on each ingredient, many of which are sourced from local farms. Gratitude Farms, for example, supplies the mushrooms in Lastra’s mushroom and eggs dish — a trio of sunny-side-up eggs arranged in a perfect circle in a creamy mushroom sauce with fresh chives and cracked pepper, all served with Julien’s sourdough. Another favorite is the French toast, which pairs the seeded sourdough with local meat purveyor Proper Sausages’ bacon, housemade aji dulce jam, and maple syrup. The jam, Gonzalez says, has been a major hit, though it’s available only as long as the sweet peppers are in season. The bakery also offers simpler classics, like avocado toast, elevated here with garlic crema, pickled shallots, and herbs on Julien’s sourdough. For something lighter, there’s the “Yoruba Bowl,” which features coconut yo- gurt by Cocojune, housemade papaya jam and granola, and a nut butter blend. The housemade butter, which inspired Façade’s “bread and butter” moniker, adds another touch of craftsmanship to the experience. The space itself is a reflection of Gonza- lez’s vision to keep things “modern yet warm,” with high ceilings, sleek metal touches, and plenty of natural elements. The bakery’s signature communal table encourages customers to connect, a priority for Gonzalez. “We designed the space to | TASTE TEST | ▼ Café Photo by Anna Magluta Façade bakery and café opens in Coral Gables with sourdough bread, French pastries, a minimalist design, and a chef- driven menu for breakfast and lunch.
