TASTE 2025 miaminewtimes.com 22 Bagel Emporium is still open on U.S. 1. We’re moving later this year. DEAR VALUED GUESTS, Bagel Emporium is still open at its current location but will relo- cate later this year. We want to inform you about this transition and its reasons. WHY ARE WE MOVING? Our current location is making way for new stu- dent housing, an initiative that will significantly benefit our community. While we are sad to leave our longtime home, we are also proud to support the growth and development of our area, especially in pro- viding essential housing op- tions for students. This change reflects our commitment to the community while allowing us to continue serving you delicious bagels. OUR FUTURE ADDRESS We are thrilled to announce that Bagel Emporium will be moving to 225 Altara Avenue in the 4000 Ponce 200 Bird Road Collection Building.This new lo- cation will offer us more space and provide a modern and wel- coming environment where you can enjoy your breakfast, lunch, and favorite bagels. STAY TUNED FOR MORE UPDATES We understand that you may have questions regarding our move and timeline. We prom- ise to keep you updated ev- ery step of the way. Be sure to follow us on our social media channels and check our web- site for the latest information about our relocation, in- cluding our open- ing date at the new location and any special promotions we might offer to celebrate this tran- sition. THANK YOU FOR YOUR LOYALTY AND PATRONAGE We want to express our grati- tude for your continued support and loyalty during this time of change. The fantastic customer community makes Bagel Em- porium so special, and we look forward to welcoming you to our new home at 225 Altara Ave later this year. With Appreciation, The Bagel Emporium Team WE’RE MOVING This change reflects our commitment to the community while allowing us to continue serving you delicious bagels. 22 notice, too: Chase Sapphire has even joined Peel’s roster of collab- orators. “I’m particularly picky about who we collaborate with,” Alvarez says. “I choose brands who share our values, whether that’s sustainability, clean in- gredients, or slow fashion.” From two boxes of bananas per week in the early days, Peel now rescues over 40 boxes weekly from Allapat- tah’s markets. The company’s partnership with locally based Compost for Life ensures even the namesake peels avoid the landfill, and all packaging stays plastic-free and compostable. Peel’s menu reflects Miami’s agricultural seasons. Winter brings black sapote creations made with fruit from local farms. Come summer, when mangos fall from trees across Miami- Dade, locals trade their backyard overflow for free soft serve. Fall 2025 will brings a third location, expanding beyond soft serve into smoothies and açai bowls. But Alvarez keeps her focus clear. “We stick with sustainability as our forefront, and that’s how we’ve remained profitable,” she says. “We lead with that intention, and customers come because of it.” For now, each cup of Peel soft serve represents two per- fectly imperfect bananas and a splash of coconut milk, proof that sometimes the sweet- est success stories start with what others throw away. Peel Miami Shores. 175 NE 96th St., Miami Shores; peelsoftserve.com. Peel Design District. 90 NE 41st St., Miami; peelsoftserve.com. trailer, which is the best option for us right now. We don’t have the budget for a full storefront yet, and we don’t know exactly where we want to settle down, but the trailer gives us flexibility,” Regina says. The sisters bring their bak- ery to high-demand locations like Coconut Grove, Pinecrest, and the University of Miami, where they serve up sourdough loaves, cinnamon rolls, banana bread, and their specialty matcha lattes. “We take about 40 to 50 loaves of sourdough to each market, along with 40 to 50 cinnamon rolls,” Regina says. “It’s a small opera- tion, but we’re scaling as we go. The response has been amazing.” Cecilia is responsible for the bakery’s innovative drink menu, which includes a variety of matcha lattes made with ceremonial-grade matcha. One of the most popular beverages is the “Blue Babe Matcha,” a blueberry matcha latte made with homemade honey-sweet- ened blueberry jam. Another fan favorite, the “Brunei Dirty Matcha,” is a matcha latte with a shot of espresso for those who want a little extra kick. Looking ahead, the family has big plans. They hope to eventu- ally open a brick-and-mortar store, though they’re taking their time to find the right location. In the meantime, they’re focused on growing their business through pop-ups and building a loyal cus- tomer base. As for their athletic pursuits, Regina still dreams of pursuing professional tennis, though she’s currently taking a break to focus on the business. “There’s always a bigger plan,” Cecilia says. “We just have to keep going and trust that things will fall into place.” Honey Veil Bakery. 9060 SW 67th Ave., Pinecrest; 305-586- 3588; honeyveilbakery.com. Love and Sourdough from p18 Soft-Serve Supremacy from p20 “We just have to keep going and trust that things will fall into place.” ADVERTORIAL
