The palmetto leaf in La Segunda's Cuban bread
At La Segunda in Tampa, a palmetto leaf helps make the split along a loaf of Cuban bread. The bakery has carried that tradition through four generations since 1915.
The leaf goes onto the dough before baking, helping the loaf open along the top. A small piece of Florida plant life becomes part of the bakery’s signature.
In the bakery’s account, Spanish-born Juan More discovered Cuban bread while serving in Cuba during the Spanish-American War. He later joined fellow bakers and cigar makers in Ybor City. Three bakeries took the names La Primera, La Segunda, and La Tercera; More bought La Segunda from his partners after the other two closed.
That connection to Ybor’s cigar-making neighborhood gives the bread a setting beyond the sandwich. Workers, cafes, and delivery routes helped make a bakery part of everyday life.
Check the bakery’s current location and hours before a visit. Then look at the loaf: the split is a trace of how it was made, worth noticing before the first bite.
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Last checked against these sources: September 15, 2026.
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