ZAK THE BAKER
Independent Artisan Bakery in the Wynwood Arts District of Miami Florida. Established in 2012.
CAFE
Full service cafe & counter quick service available Sunday to Friday, 7am to 5pm.
Bread Department
Traditional artisan breads using natural leavens and preferments.
Pastry Department
Specializing in viennoiserie, enriched breads, cookies and cakes.
Savory Kitchen
Scratch kitchen, focused on local ingredients and flavors.
Head Baker
Gonzalo Lanao
gonzalo@zakthebaker.com
Born in Lima, Peru, Gonzalo has been with Zak The Baker since 2018. Gonzalo received his culinary degree from the International Culinary Center in NYC, and has been baking bread professionally since 2016.
Pastry Chef
Desiree Di Falco
desiree@zakthebaker.com
Born in Maracaibo, Venezuela, Chef Desiree earned her culinary and pastry degree from Le Cordon Bleu, in Paris, France. Chef Desiree then spent the next 10 years working for Laduree (Paris), Renier Marchetti (Paris) and finally Eclair Bakery & Patisserie (Chicago). Chef Desiree is fluent in English, Spanish, and French.
Chef De Cuisine
Cleophus Hethington
cleophus@zakthebaker.com
Born and raised in Miami, Florida, Chef Cleo has worked in many of Miami’s reputable kitchens including Michael Schwartz’s Cypress Tavern, Brad Kilgore’s Alter, and Jean George’s Matador Room. Before coming to Zak The Baker, Cleo was the Chef De Cuisine at Benne On Eagle in Asheville, NC, which is where he was nominated for 2022’s James Beard Emerging Chef Of The Year.
General Manager
Romain Lieberman
romain@zakthebaker.com
Born in Provence, France, Romain has been with Zak The Baker since 2018. Romain was a professional rugby player for 10 years before receiving a masters in international business and management and pivoting towards hospitality. Before joining ZTB, Romain spent 5 years as the Director of Operations of a bistro / bakery in Shanghai, China. Romain is fluent in English, French, Spanish, and Mandarin.
