Flour & Weirdoughs is a Key Biscayne bakery run by Renata Ferraro and Carlos Flores that mills its own flour and bakes everything on site. The menu plays it straight on technique and loose on naming: a country sourdough loaf built around pecorino and cracked pepper, and croissants stuffed with things like banana and almond cream or Canadian-style brisket. It's counter service, open mornings only, Tuesday through Sunday.
Solo tú la ves. Qué pediste, qué repetirías, la mesa que hay que pedir.
1 oferta en Flour & Weirdoughs
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One of Miami's most serious bakeries — house-milled flour, daily sourdough, and a brisket croissant that has no right to work as well as it does. Small, no-nonsense, and worth a detour. At night, the space hosts Miami Slice pizza pop-up.
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