Oven fresh: Bakery breaks the mold with new retail location

Founded in 1915, La Segunda Central Bakery in Tampa’s Ybor City has stood the test of time. Will expanding its reach dilute the brand or take it to new heights?

  • By Brian Hartz
  • | 6:00 a.m. August 3, 2018
  • | 0 Free Articles Remaining!
Mark Wemple. Copeland More and his father, Tony More, pictured at the recently opened La Segunda Bakery Café in south Tampa. Copeland, 38, represents the fourth generation of the More family to own and operate La Segunda.
Mark Wemple. Copeland More and his father, Tony More, pictured at the recently opened La Segunda Bakery Café in south Tampa. Copeland, 38, represents the fourth generation of the More family to own and operate La Segunda.
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Producing some 18,000 loaves per day, La Segunda Central Bakery is one of the world’s largest manufacturers of Cuban bread.

Founded in 1915 in Ybor City, Tampa’s historic Cuban district, the company is now in the hands of a fourth-generation descendant of founder Juan Moré, an immigrant from Spain who fought in the Spanish-American War in Cuba and developed an affinity for the island’s unique, crusty bread.

 

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