From a New Yorker online review:
Chief among these delicacies is Cuban lard bread, which is what inspired the opening of Pilar Cuban Bakery: Ricardo Barreras, the owner of Pilar Cuban Eatery, next door, decided to start baking it himself, using dough, shipped frozen, from a trusted supplier in Florida. When he realized that his kitchen wasn’t big enough for the operation, he figured he might as well open a second place.
On a recent morning in Bed-Stuy, a young boy pressed his face against the glass case at Pilar Cuban Bakery and began to moan. “Mom, Mom, Mooooom. I want this!” he declared plaintively, pointing to an enticingly glossy Key-lime pie, sliced into neat wedges. “And what about this?” he exclaimed, moving on to the coconut-chocolate bars.
To read more: https://www.newyorker.com/magazine/2019/11/11/the-auspicious-treats-of-pilar-cuban-bakery-and-win-son-bakery
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