Rosabel Almeida always wanted to have her own “panadería” (bakery), and that dream came true after her father and coach, Felipe Campos, purchased a Deltona bakery from Hernan Cortes in September.
The bakery’s name, “Mi Casita,” means “small house” in Spanish.
Almeida and Campos were born and raised in Trujillo Alto, Puerto Rico; they moved to Deltona in 2008.
Both were regulars at the Mi Casita Bakery when Cortes owned it.
When he put the bakery up for sale, Almeida and Campos saw the opportunity. They took over and have added new menu items they call “antojitos” (snacks).
Rosabel Almeida was a schoolteacher for 17 years before she became the bakery manager.
“I’ve always loved to cook, and I take pride, like this is my home kitchen. There must be order, cleanliness, before anything starts,” Almeida said.
The 28-seat bakery is at 1682 Providence Blvd., occupying Suites 1 and 2 in the small plaza.
An ocean-eyed caricature of a house holding cupcakes smiles at you from the front window as you approach.
Inside, the bakery is small, but somehow manages to feel spacious. There’s a long bar to the left of the entrance, with photos of pastries and cappuccinos on the walls.
I noticed tantalizing pastries in a showcase to the left and a tropical-decorated cooler holding Limber Tito products. Limber Tito is a successful flavored-frozen-ice company founded by Don Victor Ramos Arzola, a Puerto Rican native.
“My mother used to make these for me as a kid,” Almeida said.
The flavored ice is served in cups; the many flavors include coconut, guava, orange, peanut butter and passion fruit.
At the counter, a chalkboard menu offers much more than pastries.
“I wanted to add sandwiches, antojitos, and a few dishes, upon requests from the guests,” Almeida said.
Offerings include breakfast, such as French toast, omelets and pancakes paired with coffees that include espresso and cafe colao, a classic Puerto Rican coffee made by pouring hot water through a strainer of ground coffee beans.
Mi Casita offers plenty of sandwiches as well, sourcing some ingredients from Florida Bakery, while making their bread and pastries in-house.
There are Mallorcas, Puerto Rican sandwiches that combine ham, egg and cheese, as well as Cuban sandwiches, tripletas, and — most notably — the plantanwich.
The plantanwich consists of pork, bistec (steak), Swiss and American cheeses, lettuce, tomato, mayonnaise and ketchup, all on a plantain bun.
Mi Casita also offers homemade soups and, on Fridays, serves up a special Sopa de Gandules, a classic Puerto Rican soup made classically with pigeon peas and pork.
They also offer empanadas and plenty of other antojitos.
The pastry selection is quite large — doughnuts, churros, flan, turnovers, “tornillos” (Bavarian rolls), cupcakes, bread pudding, and tres leches, to name a few.
I tried chicken and beef empanadas, which were satisfying both in flavor and texture.
I almost tried the plantanwich, but I’m a sucker for a tripleta, which is made with turkey, pork, steak, lettuce, tomato and mayonnaise.
The sandwich was delicious, but the bread wasn’t toasted to my liking with a crispy pressed crunch on the surface.
I also tried the alcapurria, which became an immediate favorite. This is mashed yuca formed into a cylinder, stuffed with beef and then fried. I was addicted.
I finished with a guava turnover, one of the most popular pastries at Mi Casita, and it lived up to its reputation. This pastry filled with guava and cream cheese is perfect for breakfast or dessert, with a nice flaky pastry holding the deliciousness.
Mi Casita Bakery is in the process of expanding and adding even more menu items when they are requested by enough customers.
Mi Casita Bakery also does catering for events, with advance notice.
Mi Casita Bakery provides a legitimate Puerto Rican food experience, delivered with passion and smiles.