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Juan Moré of Spain discovered a love for Cuban bread while fighting in the Spanish-American War in Cuba during the late 19th century. Armed with a traditional recipe, he migrated to the burgeoning Cuban district of Ybor City around 1914 and started three bakeries with several partners; La Segunda survived, which Moré purchased.
Today, it’s a fourth-generation family business as well as the world’s largest producer of Cuban bread – 18,000 loaves are baked daily and distributed worldwide. Each loaf is still handmade, and a freshly cut palmetto leaf is laid across the top for the authentic split down the middle.
– Eve Lederman, The 100 Companies