TASTE 2025 miaminewtimes.com 1616 works for breakfast, lunch, or when you’re hungover. It runs the gamut.” Remarkably, this sand- wich has been a staple since the early days, even before El Bagel had a proper kitchen or stove. Despite its artisanal roots, El Bagel operates at impressive volume. The MiMo and Coconut Grove locations churn out 3,000 bagels daily, with weekend waits often stretching more than an hour. The team, led by co-owner and head of operations Simon Caicedo, prides itself on effi- ciency without compromising quality. “It’s about finding good people and remembering that at the end of the day, it’s just bagels,” says Koche. “We try to keep it fun and not overextend ourselves.” For those wondering how to snag one of these coveted bagels, here’s the rundown: At the MiMo location, you can order in person as a walk-in, online for pickup, or via DoorDash for delivery. The Coconut Grove outpost, owing to its smaller size, offers walk-in orders and DoorDash delivery, while online orders are limited to dozens or individual bagels — no sandwiches — because of space constraints. (Pro tip: If you’re trying to avoid the long wait times, come during the week. Whether you preorder online or walk in, you’re looking at a maximum 15-minute wait. Avoid the weekend rush, especially around 10:30 a.m., when lines are at their peak.) In December 2023, El Bagel expanded west, opening a location at the Fontainebleau Las Vegas. The move — part of a program that brings Miami-based food ven- dors to the desert branch of the iconic hotel — is part of Koche’s deliberate approach to growth. Known for its unique take on bagels that defies traditional New York-style labels, El Bagel has found its place among the best in the nation. “We’re not trying to take over the world,” Koche says. “We want to grow organically while keeping the quality and the fun intact.” For him, the success of El Bagel is deeply personal. “It’s about creating something for the community,” he says. “Our team lives here, our ingredients come from here, and our money goes back into the city. That’s the most Miami thing we can do.” El Bagel MiMo. 6910 Biscayne Blvd., Miami; elbagel.com. El Bagel Coconut Grove. 3015 Grand Ave.; Coco- nut Grove; elbagel.com. extremely high-functioning (formerly labeled Asperger’s) to extremely low-functioning. Saks is on the high-functioning end of the spectrum. And she’s showing the world what autism can look like: You can be a CEO, you can be an en- trepreneur, and you can be your own boss. You can put yourself out there, run your own website and advertise on Yelp. For Saks, the diagnosis has inspired her to reach even higher, feeling empowered that she finally has a community to call her own. “I’m part of the UM CARD Center (University of Miami Center for Autism and Related Disabilities), and I have friends who are autistic, as well. I finally have a community,” she says. At 34, with a newfound understanding of her childhood struggles, she’s looking ahead. “Finally. This is why I acted the way I did when I was a kid. This is why certain things bothered me. It has helped a lot.” A handful of South Florida businesses, such as Our Ground Coffee (and, until recently, Pilo’s Tequila Garden and its sister taqueria), employ people with intellectual and developmental disabilities, but very few are run entirely by someone on the spectrum. That positions Saks as an inspiration to many in her community and beyond. Saks confides that business has slowed down, but she is hopeful that 2025 will be a wonderful year for the bakery. “Last year I got a cupcake order on Instagram, but usually it’s through word of mouth and my website,” she notes. She’s extremely active on Instagram, where she shares behind-the- scenes glimpses into how she creates her creative sweets. To order, visit her website or send her a direct message via her Instagram, @KathysKakery. Kathy’s Kakery. kathyska- kerycom.wordpress.com. Flour Power from p16 Hole Hearted from p14 El Bagel photo Kathy’s Kakery photo
