The name Embarek Ali-Bey may not ring a bell, but it should. Michael Schwartz knows him. Danny Serfer too. He's practically on speed dial at Daniel Boulud and Jean-Georges Vongerichten's Miami kitchens. So what's your excuse? OK, maybe we're being a little harsh. For years, this French baker has turned out crusty sourdoughs, hearty whole wheats, and buttery croissants for the city's best kitchens. In the early-morning hours in the bowels of a nondescript north Dade warehouse, he and a skeleton crew mix, shape, and bake hundreds of loaves. They begin making their way across the city just as most of us begin our days. For too long, you could get Alibay's products only while dropping serious coin at a fine-dining establishment. But he's expanding. He's grinding his own flour and making his decadent array of baked goods available to the public with a small café. Finally, a way to start your day off right.
Readers' choice: Zak the Baker