Photos By James Jackman
We all remember the sourdough bread-baking craze that swept through social media during the pandemic.
Our feeds were inundated with images of loaf after loaf, alongside enthusiastic discussions about starters, optimal temperatures and essential techniques. Yet, among those who joined the ranks of budding bakers or merely provided moral support to those testing their skills, few can claim to have reached the status of a 2024 James Beard Award semifinalist in the outstanding pastry chef or baker category. Enter Venezuelan baker Jesús Brazón.
Brazón, who arrived in the United States in 2009 to study English and design in New York before relocating to Miami in 2012, turned to YouTube videos in 2014 to master the art of sourdough bread. A perfectionist at heart, he experimented with numerous loaves until he mastered his technique. Then, when COVID-19 brought the world to a halt, an opportunity emerged.
“During the time I was opening the bakery, there was really just Zak the Baker doing what I’d consider serious baking in the city,” the 39-year-old says.
His father Manuel had worked at the iconic bakery and decided to join forces with him to open Caracas Bakery in 2020. Nestled in a strip mall in Doral, a South Florida neighborhood renowned for its large Venezuelan community, the tiny takeout spot began selling sourdough loaves along with Venezuelan staples like pan de canilla (akin to a French baguette) and cachitos (sweet bread rolls stuffed with ham or cheese). It was an instant success.
“We’ve got something really special going on. It’s all about that perfect blend of flour and the utmost care that we put into our processing. It’s what truly sets us apart from the rest,” Brazón says.
The father-and-son team recently opened another location, this one boasting ample space for customers to linger and enjoy an expanded menu of breakfast and brunch items. The location, Miami’s trendy MiMo neighborhood, was chosen as a personal test.
“I set out to demonstrate my ability to market my products to a wider audience, extending beyond my Venezuelan community,” Brazón explains.
Judging by the constant stream of regulars and newcomers, it’s clear his offerings have universal appeal. Perhaps the only challenge is deciding what to select. With options like Eggs + Toast (Toasted Sourdough, Soft Scrambled Eggs, Red Pepper Flakes and Manchego Cheese), Pan con Tomate (Toasted Sourdough, Tomato, Garlic Confit Olive Oil and Maldon Salt) and B.E.C. — Soft Scrambled Eggs with Thick-Cut Bacon and American Cheese served on a Sweet Potato Bun, it’s tough to narrow the choice to one dish. There’s also a Salmon Platter, Mushroom Toast with Herbed Farmer’s Cheese, flaky croissants and an extensive selection of sweet and savory pastries.
Caracas Bakery is very much a family venture, involving not just Brazón’s father (overseeing quality control) but also his mother, Scarlett Rosa, who is responsible for managing the front of the house for both locations as well as the warehouse commissary. And while spending so much time together certainly has its ups and downs, Brazón emphasizes he wouldn’t have it any other way.
“Working with family can be quite challenging, you know, but we always stick together because we know we’re a strong team. So, we came up with this system where each of us has a different task — and it totally works! It’s what makes us so darn good at what we do.”
Gratitude is the overwhelming emotion evident in Brazón when recounting his trajectory, from fleeing his turbulent homeland to being nominated for a James Beard Award, one of the culinary world’s highest honors. Beyond his father and mother helping him bring his passion to life, Brazón feels a deep sense of appreciation for those who visit Caracas Bakery.
“We are fortunate to have cultivated a loyal following, with our regular customers going above and beyond to spread the word about our business. This has resulted in a warm and welcoming atmosphere where the new people who come through our doors are embraced and quickly become part of our extended family.”
In truth, it’s easy to become a part of the Caracas Bakery family. The ambiance is casual, familiar and friendly and the food is exceptional. Visitors frequently comment on the welcoming environment, feeling instantly connected to the community Brazón has built around his love for baking.
“I truly appreciate the beauty of baking. What I’ve created brings a deep joy to my heart.”
Caracas Bakery JB Egg Toast
Serves 1
Ingredients:
• 1 slice of Caracas Bakery sourdough, toasted optional
• 3 eggs
• 2 slices of Manchego cheese
• 1 tablespoon butter
• 1 tablespoon avocado oil
• pinch of Maldon salt
• pinch of black pepper
• red pepper flakes
Instructions:
In a bowl, whisk the eggs until blended. Use a strainer for the eggs and remove all membranes, then refrigerate for 15 minutes. Heat a nonstick pan over medium heat. Add butter and avocado oil, pour in the eggs and do not mix, just fold from side to side until they are no longer runny. Top the bread with the eggs, cheese, salt, black pepper and red pepper flakes.