Tampa tradition of baking Cuban bread with palmetto leaves at risk

For as far back as anyone can remember, Tampa bakers have used palmetto leaves to make Cuban bread.
And for the last three decades, the same man has traveled the state collecting the palm leaves needed by La Segunda Bakery, which bakes more than seven million loaves a year.
But that man, who La Segunda employees will only identify as Danny because he wants to stay unknown, has informed the company he is contemplating retirement.
When he does, there is serious concern that no one will want to replace him. Those who have done the job say it is grueling.
“A Tampa tradition is threatened,” said Robbie Faedo, manager of Michelle Faedo’s Tampeño Cuisine, which uses La Segunda’s bread for their Cuban sandwiches.
It’s a tradition that will impact the nation, said Tony Moré, who co-owns the 107-year-old La Segunda business with locations in Ybor City, South Tampa and St. Petersburg. Around 95% of the nation’s Cuban bread is made in this area, he estimates, and 98% of that is baked by La Segunda.
So, now, La Segunda and their clients are looking for help, possibly from a government body willing to allow the bakery to harvest the palm fronds from its land.
“Someone needs to step up,” Faedo said. “We need to make sure that Cuban bread is made the right way for generations to come.”
------------------
For More News and Videos
SUBSCRIBE and Turn Notifications On
bit.ly/2r0BEND
Get a Digital Subscription to the Tampa Bay Times
bit.ly/2Xinunj
Follow us:
Facebook ► / tampabaycom
Twitter ► / tb_times
Instagram ► / tampabaytimes
#CubanBread #YborCity #Tampa