Today we’d like to introduce you to Veronica Monnier
Hi Veronica, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
My kids grew up in South Miami. It is a fantastic neighborhood and Sunset Drive is a pleasant street packed with little boutiques and restaurants. What I love the most about the neighborhood is that plenty of these shops are small and local businesses which creates a great sense of community among its residents. Having more than 15 years of experience in hospitality providing high quality pastries to many of South Florida’s hotels and restaurants, we decided to share our passion and knowledge with this community. Since the beginning the idea was to create a space where people could gather around a good cup of coffee. We did not hire any architects or designers to take part in the concept, instead the colors and the decoration reflect my love for dragonflies –they are part of the walls. Serving the community for 5 years already, Cecile Bakery carries on with the commitment to deliver healthy food, soups and dressings made from scratch, freshly baked croissants, and to serve a special locally-roasted coffee. All this made possible thanks to a passionate team devoted to producing high standards and exceptional quality.
We all face challenges, but looking back would you describe it as a relatively smooth road?
I deeply believe that all the obstacles that we have faced make us what we are today. Problems are always there but the difference is the way we confront them, and we adapt. No one expected a pandemic such as COVID but actually this event made us react quickly and in less than 48 hours we had created a website and logistics for delivery with the help of my children.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
My father was an entrepreneur, and he founded his company as soon as he graduated from Engineering School, so I always lived in that type of creative environment. Following his steps, I graduated from Engineering and pursued an MBA degree with the idea of one day opening my own business. I am very good with numbers and inherited from my dad his ability to solve issues. We started our wholesale bakery 18 years ago and specialized in ice cream and elaborate desserts. However, I missed the human interaction that you get from face-to-face contact with the end consumer. Creating the concept of Cecile was a joyous time, side by side with my friend, we spent a couple of months, sometimes 15 hours a day, decorating and shaping the new restaurant.
Ours is a family enterprise and we all work in every aspect of the company. You can find my daughter serving tables or myself hosting or cleaning tables or checking that each croissant is up to quality or that all our products are fresh. Our employees have been with us for a very long time, and they are part of our family, and this is also how we like to think of our customers. I am the most proud when I see the happiness that our food brings to families, when I see customers who come back again and again, who bring others, who feel so comfortable in our space that they eat here daily. Being a small company and not a franchise or part of a large hospitality group, we have been able to survive the pandemic which happened right after we first opened and that was responsible for many restaurants closing. We managed to sustain our business during that difficult time by being creative and working very hard as a family. Today our restaurant is thriving despite the many obstacles and roadblocks that are present in the restaurant world. This is a testament to the quality of our products and service, and we are very grateful to the community that has supported us these past 5 years.
What sets us apart is that we offer food that is made by us completely from scratch. For example, our French toast is made with elements that are all made by us: from the brioche to the mascarpone cream to the raspberry coulis, everything is crafted in our kitchen. All our dressings, ice cream, jams, sorbets, granola, smoothies, etc. are made by us. We don’t ever skimp on quality; our soups are made with all fresh ingredients as well as our salads. People always let us know how sweet and attentive our staff treats them. This is why we are known for being one of the best breakfast places in Miami.
How can people work with you, collaborate with you or support you?
The South Miami Community is very strong. There are several events during the year organized by the City. Also there is a huge group of neighbors that are always trying to keep the neighborhood secure and clean and support all the local businesses.
Contact Info:
- Website: https://www.cecilebakerycafe.com
- Instagram: https://www.instagram.com/cecilebakerycafe
- Facebook: https://www.facebook.com/CecileBakeryCafe
