Flour & Weirdoughs
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.
Ofertas
1 oferta en Flour & Weirdoughs
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El Ambiente
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.
Qué Pedir
- Sourdough loaves — milled in-house from organic flour — the bakery's foundationFlour & Weirdoughs website
- Brisket croissant — tender slow-cooked brisket inside a buttery croissant shell — the most-talked-about itemThe Infatuation (2024)
- Cacio e Pepe Loaf — country sourdough with pecorino and cracked black pepperStarChefs profile of bakers Renata Ferraro and Carlos Flores
- It's Brisket B*tch! — croissant with Canadian-style brisket, provolone, and whole grain mustardStarChefs profile of bakers Renata Ferraro and Carlos Flores
- ABC Croissant — croissant, banana, almond creamStarChefs profile of bakers Renata Ferraro and Carlos Flores
- Turkish eggs — garlic yogurt + chili butter — an elevated take on a classic, frequently citedYelp reviews
- Guava and cheese babka — South Florida-inflected baking, house specialtyTripAdvisor reviews (2025)
- Espacio
- Bar lounge
- Vista
- Sin vista
- Estilo
- Informal
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