Façade, a new bakery that opened just this past weekend in the former Dr Smood space on Giralda Avenue in Coral Gables, doesn't reveal much from the outside — a tinted glass door, a subtle sign, and a certain air of mystery. But step inside, and you're greeted by the inviting scent of freshly baked bread and a minimalist, Scandinavian-inspired design that could be straight out of Copenhagen.
"I wanted people to feel like you're somewhere else entirely," says co-owner and creative director Diana Gonzalez, who designed the space to welcome everything from quiet and cozy solo coffee breaks to lively gatherings around a communal table.
With the bakery's enthusiastic reception since day one, a second location in Wynwood is already on the horizon, and it is set to open along Northwest Second Avenue later this month.
Crowd pleasers like stuffed danishes with ricotta and caramelized onions round up the menu of baked goods.
Façade photo
A Friendsgiving Invite Turns Into Loaf at First Bite
Façade is the result of a partnership between Gonzalez, chef Oscar Lastra, and baker Christian Julien.The story began when Julien and Lastra worked together at La Natural, a cool natural wine and pizza spot in Little River, where Julien developed the pizza program, and Lastra ran the kitchen. They went on to collaborate at the renowned café Bachour in Coral Gables and eventually came up with the idea of opening a restaurant together.
Then, in 2023, Gonzalez met Lastra at a Friendsgiving dinner. His cooking made such an impression on her that she proposed they open a restaurant together. With her creative vision and entrepreneurial spirit, the trio completed the puzzle that would become Façade — a "bread-forward" café with chef-driven dishes that elevate the experience.
"A lot of bakeries focus on one side, but here, we're creating something that's both rooted in artisan baking and culinary technique," says Lastra. Julien's bread program anchors Façade's offerings, with standouts like his high-hydration sourdough, two types of focaccia, French staples like golden baguettes, croissants, and pain au chocolat, as well as crowd pleasers like cinnamon buns and stuffed danishes.
Façade's sourdough is a local star. The crumb (the “miga” in Spanish) is so good that he chooses not to toast it in certain dishes, preserving the texture created by the bread’s high hydration.
Façade photo
A Chef-Driven Menu Where Sourdough Is the Star
His seeded sourdough, in particular, is a local star. Lastra notes with pride that the crumb (the "miga" in Spanish) is so good that he chooses not to toast it in certain dishes, preserving the texture created by the bread's high hydration. The bakery's "less-is-more" philosophy extends from the menu to the space itself, both reflecting an emphasis on quality and restraint. "We're not just serving bread; we're serving dishes that honor it," says Lastra.The approach allows them to shine a light on each ingredient, many of which are sourced from local farms. Gratitude Farms, for example, supplies the mushrooms in Lastra's mushroom and eggs dish — a trio of sunny-side-up eggs arranged in a perfect circle in a creamy mushroom sauce with fresh chives and cracked pepper, all served with Julien's sourdough. Another favorite is the French toast, which pairs the seeded sourdough with local meat purveyor Proper Sausages' bacon, housemade aji dulce jam, and maple syrup. The jam, Gonzalez says, has been a major hit, though it's available only as long as the sweet peppers are in season.
The bakery also offers simpler classics, like avocado toast, elevated here with garlic crema, pickled shallots, and herbs on Julien's sourdough. For something lighter, there's the "Yoruba Bowl," which features coconut yogurt by Cocojune, housemade papaya jam and granola, and a nut butter blend. The housemade butter, which inspired Façade's "bread and butter" moniker, adds another touch of craftsmanship to the experience.
Step inside, and you’re greeted by the inviting scent of freshly baked bread and a minimalist, Scandinavian-inspired design that could be straight out of Copenhagen.
Photo by Anna Magluta
A Minimalist Space Made for Comfort and Community — or Solo Vibes
The space itself is a reflection of Gonzalez's vision to keep things "modern yet warm," with high ceilings, sleek metal touches, and plenty of natural elements.The bakery's signature communal table encourages customers to connect, a priority for Gonzalez. "We designed the space to foster a sense of community, to create a place where people can sit face to face or even share a table with others," she explains. Marble counters, fresh flowers, and baskets of baguettes add to the understated charm, and the tinted windows bring a hint of mystery while helping maintain a cool environment to keep the pastries fresh.
For Gonzalez, Lastra, and Julien, Façade is about more than just serving food — it's about creating a space that reflects their shared passion for quality and simplicity. "A lot of places focus only on one side—either it's just about the bread or just about the food," says Lastra. "Here, we have both a top-notch baker and a chef working together to bring everything to life." In a city brimming with trendy French bakeries, Façade's quiet confidence is refreshing. As they gear up to open their Wynwood location later this month, the team is excited to continue evolving their vision. "We wanted to create a space that feels universal but rooted here. A taste of something familiar yet elevated — a place to gather, connect, and linger," says Gonzalez.
Façade. 271 Giralda Ave., Coral Gables; instagram.com/facademiami. Daily 7 a.m. to 4 p.m.
