Las Sistas
“One starter, four ovens, one promise: it tastes like home.”— Lissy, Daly, Ingrid & Naty
Where It Started
Where It Started
Bread in our house was never just food. It was Saturday mornings, the smell that said somebody was awake before you, the loaf that got torn before it cooled. Daly was the first of us to chase that smell on purpose — feeding a starter for months until her neighbors in Kissimmee started knocking.
Then the rest of us wanted in. Lissy, Ingrid and Naty each took a piece of that same starter home. Four kitchens, one culture. Las Sistas is what happens when sisters refuse to let anyone else have the good bread.
Lissy
Keeps the starter alive and answers your texts.
Daly
The one who started it all in her Kissimmee kitchen.
Ingrid
Shapes the prettiest scoring in the family.
Naty
Guava & cheese is her doing.
Why We Wait 24 Hours
A loaf rushed in four hours and a loaf fermented for twenty-four are not the same loaf. One is bread. The other is the reason you order again.
Real sourdough takes time. The long, slow fermentation is what builds the flavor, breaks down the gluten, and opens up that crumb under a crust that crackles when you cut it. You can’t fake it with commercial yeast — and we don’t try.
We use unbleached flour, filtered water, sea salt and our wild-culture starter. No additives. No improvers. Nothing you couldn’t find in your grandmother’s kitchen.
Caribbean Roots, Central Florida Ovens
Kissimmee is full of families from Puerto Rico, the Dominican Republic and Cuba — people who know what it means to share food made with love. That community is who we bake for.
Whether you grew up on pan sobao or discovered sourdough last year, there is a loaf here with your name on it. Reserve it, pick your sister, and let us bring it warm to your door.
