Serving Lunch
Monday to Saturday
9:00 AM - 6:30PM
11:00 AM - 4PM

Bakery & Sweets

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” ― James Beard


_DSC7448Fresh bread from Gran Forno on Las Olas and homemade croissants from Croissan’Time, don’t disappoint. Come by and pick up your daily bread. At Fernanda’s International Market & Cafe we have everything from a fresh baguette to pair with a creamy brie to authentic Italian bread to soak up those homemade sauces (or gravies).

We also serve made-to-order cannolis, Italian Wedding Cookies, and fresh French and Italian pastries. Plus, we offer specialty holiday desserts such as chocolate covered strawberries for Valentine’s Day.

_DSC7673Fernanda’s has everything you need to complete your meal, even the necessary ingredients to make your own bread. Try this recipe below from the Food Network to make your own baguettes:


  • 2 envelopes dry active yeast (1 1/2 tablespoons)
  • 2 tablespoons honey
  • 3 1/2 to 4 cups all-purpose flour, plus more for dusting
  • 2 teaspoons salt
  • Canola oil, for greasing bowl
  • Cornmeal, for dusting pan
  • 3 to 4 ice cubes

Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes.

Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it’s ready.

Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn’t dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes.

Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it’s about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.

Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.

When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes.

Cook’s Note: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches it.

“Life is uncertain. Eat dessert first.” – Ernestine Ulmer

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Would anyone argue that we must enjoy life while we can? That’s why we like to keep things simple, authentic, and delicious.

Satisfy a sweet tooth with a raspberry tart or maybe an Italian cookie, the apple tart looks good, too–wait is that croissant filled with chocolate? Yes. Yes, it is filled chocolate.

At Fernanda’s International Market and Cafe,  our cases are filled with goodies to brighten your day and end your meal the right way.

Don’t keep the treats all to yourself! Bring Fernanda’s to your next event.

Helping you create memories around the dinner table since 1977.