Zak's bagels took years of development to perfect. The boiling and baking technique creates a chewy exterior and dense interior. The everything seasoning is evenly distributed throughout the bagel. These have become a Miami bagel standard.
Tips from diners
Toast lightly and pair with smoked salmon from the deli case or cream cheese from the market section.
Zak made Miami care about sourdough. The naturally leavened bread has a crispy, caramelized crust and an open crumb structure. The long fermentation develops flavor complexity that commercial bakeries cannot achieve. This bread is the foundation of the restaurant's reputation and philosophy.
Tips from diners
Arrive before 10am for the best selection. The sourdough sells out regularly, especially on weekends.
A signature pastry that appears daily. The cookie is chewy with a fudgy center, dense chocolate flavor, and crunchy almond pieces throughout. Being flourless makes it naturally kosher for Passover and makes it accessible to those avoiding wheat.
Tips from diners
Pair with a cup of coffee or espresso. The chocolate-almond combination is classic and never disappears from the case.
A hearty breakfast sandwich that uses the restaurant's signature sourdough. The eggs are creamy, the cheddar is melted throughout, and the avocado adds richness and nutrition. This sandwich exemplifies the balance between bakery foundation and quality fillings.
Tips from diners
Order this as your first item. The omelette is made to order, so there's a short wait, but it sets expectations for quality.
A luxury take on the classic BLT using house-cured salmon bacon and pristine croissant. The butter layering in the croissant is visible and provides crispness. The salmon bacon adds richness without the smokiness of regular bacon. This is a lunchtime favorite.
Tips from diners
The croissant is best eaten within minutes of purchase. If eating here, grab a table immediately after ordering.
Zak The Baker opened in 2012 as Miami's first independent artisan kosher bakery. Located in the Wynwood Arts District at 295 NW 26th St, the open bakery operation is on full display through glass windows. Founder Zak Stern's commitment to naturally leavened dough and hand-crafted viennoiserie earned the restaurant Michelin Bib Gourmand recognition. The restaurant closes on Saturdays in observance of Shabbat and operates as a full-service café and counter grab-and-go, with rotating soups, salads and sandwiches alongside the bakery case.
Open at 7am daily except Saturday. The most elaborate pastries and fresh bread are available early—arrive before 10am if you want the full selection.
No reservations needed. Order at the counter, take a seat if available, or grab items for takeaway. The operation moves quickly.
This is a kosher bakery, so Saturday service is unavailable. Plan visits for any other day. The rotating coffee lineup and pastry case are worth a weekly stop.
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