TASTE 2025 miaminewtimes.com 1818 A t first glance, it might seem Honey Veil Bakery is just another charming family-run bakery in the heart of Miami. But take one bite of the signature sourdough loaf or sip on a deli- cately crafted matcha latte, and you’ll quickly realize this isn’t your typical bakery. It’s a haven where wellness and flavor go hand in hand, a place where the Alcobe-Garibay sisters, Regina, 19, and Cecilia, 22, along with their mother (also named Ceci- lia), have turned their passion for clean, nourishing food into a growing business that’s redefin- ing what it means to eat well. What started with baking sourdough from a secret fam- ily recipe in their home kitchen has blossomed into a popular pop-up bakery with a loyal fol- lowing. It’s a place where fam- ily traditions, multicultural influences, and a dedication to health collide, creating a unique brand that speaks to those who want more than just a loaf of bread — they want something that fuels their body and soul. From their roots in a tennis- focused family to the high- performance mindset that guides everything they do, Regina and Ceci are working to bring their vision to life, one loaf at a time. Here’s how Honey Veil Bakery became a game-changer in the Miami food scene. For Regina and Ceci, baking wasn’t part of the plan — at least not at first. Raised in a family where tennis was the primary fo- cus, the sisters were no strangers to discipline and hard work. Both had been playing tennis since they were toddlers, competing in state, national, and international tournaments. “Our mom started baking sourdough about four years ago,” Regina says. “She had never baked before, but once she perfected the sourdough, it went viral. She shared a photo of her loaves in a group chat, and sud- denly, everyone wanted a piece.” Their mother had always loved to bake, growing up in a German-Mexican household where cooking was an integral part of family life. But despite her passion for food, she never had the opportunity to attend culinary school. “She’s self- trained, but her food is better than anything,” Cecilia says. As the Alcobe-Garibay fam- ily began to share their mom’s sourdough creations with friends and neighbors, something magical happened: demand grew. Regina and Cecilia, who were already juggling their tennis training and academic sched- ules, found themselves helping their mom bake more loaves. As athletes, the sisters knew all about clean eating and high- performance nutrition. “We’ve always cared about what we put into our bodies. It was impor- tant for us to use natural, whole ingredients,” Regina says. And that’s one thing that makes Honey Veil stand out. The bakery’s signature sour- dough is made with high-quality, from-scratch ingredients — no refined sugars, no processed ad- ditives. Instead they use natural sweeteners like agave, maple syrup, and coconut sugar. Their dedication to health-conscious baking extends to their full menu, which includes every- thing from sourdough loaves and cinnamon rolls to matcha lattes and banana bread. “We want our customers to enjoy their food and feel good about it,” Regina says. While the sisters play active roles in the bakery’s day-to-day operations — Regina managing logistics, markets, permits, and licenses; Cecilia developing new recipes — the heart of Honey Veil is their mother. She is the one who ensures every loaf of sour- dough is perfectly fermented, every cinnamon roll is gooey and sweet, and every recipe is prepared from scratch with love and care. “She’s the one who came up with the cinnamon roll recipe. It’s one of our best sell- ers,” Regina says. Indeed, the sourdough cinnamon rolls are soft, gooey, topped with a hint of glaze made with coconut sugar that imparts sweetness and flavor. In a larger sense, the Alcobe- Garibay family dynamic is what truly sets Honey Veil apart. “It’s a true family business. From time to time, our dad and brother help out too,” Cecilia shares. “Without our mom, none of this would be possible.” The sisters started small, set- ting up their bakery at local mar- kets to test the waters. Their first foray — Coconut Grove in Octo- ber 2024 — was overwhelmingly positive, and the sisters found themselves selling out of their signature sourdough loaves and cinnamon rolls. From there, the business has continued to grow, with Honey Veil expanding into pop-up locations across Miami. “We just got our A mom and her two daughters bring healthy baked goods to the Miami masses. BY CLARISSA BUCH ZILBERMAN Love and Sourdough >> p22 Honey Veil Bakery photo “We want our customers to enjoy their food and feel good about it.”
