Freshly Baked, Crafted for You
About Our Bakery
Our particular style of bread making incorporates traditional, hand techniques like milling our own flour ands low, long fermentation—all of which can be seen in our open kitchen and mill room. Our menu is seasonally-driven, so we bake and cook with wholesome ingredients at the peak of their flavor; organic and local whenever possible, and fresh always. All of our breakfast, lunch and pastry options reflect our dedication to making simply good food with simply good ingredients...
What drive us
Sharing our craft
Our particular style of bread making incorporates traditional, hand techniques and we want our guests to see the process firsthand. That’s why we designed our bakery to have open sight lines into our mill room and kitchen. Walk by our shop in the early morning, and you might catch one of us milling the day’s flour.
Madruga Bakery
Address
1430 S Dixie Hwy STE 117, Coral Gables, FL 33146
Opening Hours
Wed - Fri: 8am - 3pm
Sat - Sun: 8am - 2pm
Contact Us
+13052626130
orders@madrugabakery.com
© 2035 by Madruga Bakery. Created on Wix Studio.
Why we mill
Miller and Baker
At Madruga, we embrace the tradition of milling our own flour with our 26-inch stone mill from New American Stone Mills. This mill, made with natural granite and American parts, allows us to craft bread in the time-honored way, connecting us to a rich heritage.
Flour, Water, Salt: Simple Ingredients, Infinite Flavor
We mill our flour fresh, just hours before baking, to create bread that’s rich in flavor and packed with nutrients. By using a variety of heirloom grains from sustainable farms, we explore unique flavor profiles in our rustic hearth loaves.
Wholesome and nutrition
Freshly milled flour retains more minerals, protein, vitamins, and healthy oils, making our bread more wholesome and nutritious than those made with commercially processed flour.
currently milling:
White Sonora Heirloom Wheat: Organically grown in Arizona by BKW Farms, this soft white grain, introduced in the 17th century, offers a light yet rich flavor with lower gluten.Hard ‘Red Turkey’
Winter Heirloom Wheat: Organically grown in Kansas by Heartland Mill, this wheat, once dominant in the U.S. Breadbasket, is now being revived on organic farms, offering a robust and traditional flavor.
Our bread is made from three basic ingredients: flour, water and salt. While the ingredients are simple, the process requires incredible rigor and attention to detail. We purposefully designed our kitchen and mill with open sight lines, for all to witness the miracle of bread, in real time.
Our Craft Bread
Miller and Baker
We are part of a small but growing contingent of bakers that are reviving the time- honored tradition of milling our own flour.
At Madruga, we have a 26 inch stone mill, built by Fulton Forde of New American Stone Mills. With natural granite and all-American parts, it is the workhorse of our bakery.
Bread enthusiasts say that a mill turns a farmer’s crop into a baker’s ingredient; ours allows us to experiment and delve deep into our craft, connecting us to a heritage of how bread was once made...
Why we mill
