Lopez Cafe and Baristas

Specialties

Bread: With 15 yrs of experience, the french bread is made on the premises to be as fresh and warm as possible. The bagels are made the traditional way: hand rolled. Our signature bread is the Alsacia, made with whole wheat flour, sunflower and sesame seeds with a touch of honey to make the bread healthy but delicious. The most recent creation is the sundried tomato loaf, made with white flour and sundried tomatoes.

Pastries: Scones, muffins, turnovers, palmiers, danish, napoleons, cannoli, croissants, cupcakes, flan, bread pudding, fruit tarts and mini pies are crafted with the same skill as the bread. The ingredients are fresh and hand made which give them a unique taste and quality.

Lunch: Tamales (green sauce w chicken, red sauce w cheese and mole sauce w/​chicken) Empanadas (ground beef w/​mushrooms and spinach w/​cheese are made in the traditional Mexican way. They are simple but loaded with flavor in every bite. Huevos rancheros and huevos a la mexicana also draw a crowd.

History

Established in 1994.

The owners came from Mexico. After a few years of working in Eli’s Bakery they decided to open a bakery in the heart of Park Slope. Against plenty of odds, namely no mastery of the English language, no prior business knowledge, and no credit, the bakery was opened in 1994 on 8^st and 5 ave, Lopez Bakery. The young couple started with their two eldest sons and eventually to 5 other workers. They literally began living in the bakery. A small bed was placed inside so the baker could rest while the bread baked. The bread was made during the night preparing itself to be ready for a warm send off to lots of restaurants and cafes in Manhattan and Brooklyn during the early morning sunrise. Both worked side by side to improve the business, which resulted in a delicious original formula with taste of hard work, deliciousness, and inexpensive bread. When the bakery was closed, many followed them several years later to 19^st & 5^th ave where they continue to work making the same legendary bread.

Meet the Manager

Eduardo P.

Manager

As the eldest son, I have vast knowledge in breads and in management. I have traveled and have worked in café’s and bakeries throughout New York and California. I am a certified barista. I specializing in creating exquisite espresso, capuccino, latte and latte art. When the idea was presented to me to open a café/​bakery in Park Slope with my family, I embraced the opportunity. I was the general manager for two café’s in Manhattan and thought of bringing my experience to open the bakery/​café. I decided to bring a little of Manhattan to Brooklyn. But I also wanted the people to feel comfortable. Every detail from the brick walls to the tiles, lighting and furniture was designed with warm hearts. The look of the bakery is unique yet delightful.