Façade Bakery

Sourdough baked in view of the room

Bread is the argument here. Sourdough is the savoury backbone of the bakery, made and baked in full view, so the production is part of the visit rather than something happening behind a wall. The name points at exactly that idea of visible craft.

Croissants and other flaky pastries carry the French side of the case, while quiches and brunch plates make it more than a pastry counter. Coffee runs alongside all of it.

A modern French bakery in Coral Gables

Façade Bakery opened in early 2024 as a daytime neighbourhood anchor for bread, pastry, coffee and brunch, built on French technique and shaped by Miami café habits. The room is modern and minimalist behind a tinted glass front, with the open kitchen as the main piece of theatre.

It is consistently busy, with a mix of regulars and first-time visitors, so the atmosphere is closer to a bakery in full service than to a quiet café.

Order the loaf, then decide how hungry you are

Start with the sourdough. It connects the open kitchen, the French technique and the reputation the bakery has built for bread, all in one order. A croissant is the natural second choice, and a quiche or a brunch plate turns the visit into a full daytime meal.

Coffee sits beside the food rather than leading it, and Façade was included in Eater's 2026 coffee guide. The simplest approach is bread first, pastry close behind, and something more substantial only if the appetite is there.