Coming up with the concept of Empanada Harry's for Michelle and Harry Coleman was simple - to create an inviting bakery with freshly prepared goods using vintage family recipes with creative, new twists.
The goal of this business is to merge the traditional bakery concept with the vibrant feel of Miami's Gastropub food scene. Local craft beers, unique wines and creative drinks are paired with handcrafted fare. The idea is to bring bakeries to this century.
Harry and Michelle ran a former family bakery, Charlotte Bakery, in South Beach for over 10 years before deciding to open in West Kendall. While they may be new to this area of Miami-Dade, they are not new to the bakery business.
The Coleman's have been featured in Food Network Magazine, The Miami Herald and The Miami New Times. On TV, Harry has done cooking demonstrations on Telemundo, NBC, Cooking Channel and Plum TV.
Empanada Harry's won the dessert competition, SugaPie, at Hamburger House Party 2018. Harry's Ganache Flor de Caña Tres Leche won by unanimous vote. The business has been invited to the South Beach Wine and Food Festival three years in a row.
Empanada Harry's is soon expanding with the opening of Smoke & Dough, a smoked barbecue and craft hot dog joint opening in 2021. This fast casual restaurant will be adjacent to Empanada Harry's.
Both Harry and Michelle are Florida International University graduates who apply their degree skills to running the day-to-day operations of the bakery. Michelle runs the front of the house and makes it her goal that every customer leaves the bakery with a smile while Harry is making sure the food production is operating to his high standards in the kitchen.
Harry, head baker and chef, graduated with a Journalism degree but took the kitchen route after FIU. With baking and cooking in his blood, Harry self taught himself many techniques and was then trained by his father, Master Chef Philip Coleman, owner of Moises Bakery.
At Empanada Harry's, Harry as a rotating menu of over 40 empanadas. Popular empanadas include Chipotle Chicken, Sweet Bacon, Cubano, Truffle Bacon Mac & Cheese, Pizza, Korean BBQ and Philly Cheesesteak.
A young Harry practically grew up in bakeries. At age 7, he would watch his dad roll Venezuelan cachitos and made Chilean Empanadas at Moises. By age 12, he began apprenticing at Charlotte Bakery alongside his grandmother, Gladys Espinoza, who owned bakeries in Chile (7UP) and Venezuela (Rapa Nui).
All the recipes at Empanada Harry's have been executed hundreds of times to ensure the quality is consistent and delicious. Everything is artisanally made in house by Harry and his staff.
Through out high school and college, Harry attended customers and made cafecitos at Charlotte all while learning the ins and outs of the bakery business.