Globally inspired bakery and bistro set to open this week

For several months, people have been looking out of the windows of 3 West, Winter Street, watching a new bakery grow.

“During the work, we deliberately left our windows open. We wanted Delaware to see our progress! co-owner highlighted by Bakery + Bistro Cocinamos, Nelson Morales.

Now the wait is almost on. From Thursday May 9 Cocinamos officially opens its doors, serving South American and European-influenced pastries, coffee, lunches and dinners.

The concept, which means “let’s cook together” in Spanish, is presented to us by Chef Morales and Kyle Miller. The two met about three years ago and first sold cakes online together, and now the duo is bringing something to downtown Delaware they said they’ve never seen before.

Morales is originally from Venezuela, where he attended culinary school. After moving to Florida to obtain political asylum, he worked in various restaurants and then moved to Delaware. “My idea is to show my Latin American culture through my personal recipes,” he explained. His recipes are so good, in fact, that he was chosen over 7,000 other competitors for a popular cooking competition. Unfortunately, due to his asylum status, he was unable to complete the competition, as he was not allowed to travel outside of the United States for the remainder of the competition.

That’s OK, though — he said the cooking competition gave him more confidence to open his own restaurant, and the recipe he made for his audition will be served at the restaurant (hint: order the pie impossible with chocolate flan!). He concocts pastries and dishes with flavors inspired by his country of origin, Venezuela, but also Peru, Argentina, Brazil, Spain and many other countries.

Morales’ counterpart, Miller, grew up in Delaware. He spent his career as a teacher and principal, and currently holds a leadership position with the Special Olympics. Her passion for community is always showcased through the bakery, where each month Cocinamos will partner with a non-profit organization, where profits from a monthly bake will be donated to their non-profit organization. This month, they are of course joining forces with the Special Olympics, with a croissant filled with fresh red fruits.

As you enter Cocinamos, you’ll notice the eclectic second-hand furniture and decor, of which Morales says he purchased 95 percent of the entire restaurant from Goodwill and Facebook Marketplace. “Every corner is filled with antiques and decorations from yesteryear,” he said. “My idea is that when people are in this restaurant, they kind of feel like they’re going to their grandmother’s house.”

PRESENTED BY

It’s cozy yet stylish, with wooden tables to sit inside, olive green accent walls, hunter green leather booths, and even a section with antique sofas and comfy chairs. “It has a very European feel,” Miller said. “It’s a beautiful space, built with reclaimed objects that we love. It feels like home. »

I don’t know about you, but My at home I definitely don’t have the type of food they serve in my kitchen.

For breakfast, you can choose from pastries stuffed with guava and cheese, as well as Morales’ specialty, Pan de Jimon, which is a delicious sweet bread filled with cream cheese, bacon, ham, olives and raisins. Plus a variety of other pastries, cakes, tarts and cheesecakes, as well as a small breakfast menu.

“Think of your favorite American breakfast dish, then give it an international fusion twist,” Miller said. “We’ll have waffles and pancakes, but also arepas and empanadas for breakfast.”

The coffee bar also offers globally inspired, fruit-infused coffees.

“It’s not going to be your normal Starbucks or coffee shop,” Miller joked. “But if that’s what you prefer, you can get a dark roast and add your cream and sugar to it.”

For lunch, the bistro will serve Italian and American sandwiches, and for dinner, about six choices from a curated menu. For example, risotto three ways (vegetarian with mushrooms, chicken or shrimp), Pasta con Asado Negro (juicy beef tenderloin prepared with Venezuelan spices), and more.

Their mezzanine is THE place for participatory dinners, where chef Nelson will lead cooking classes for groups of strangers or friends. One person has already purchased a complete participatory dinner for their entire group of friends. And when they’re not hosting a dinner party, the mezzanine is available to reserve for a party.

They anticipate a slow opening process, starting with the bakery for 5-7 days, then offering breakfast, then gradually introducing lunches and dinners. They will initially be open Monday to Friday from 7 a.m. to 3 p.m., Saturday from 8 a.m. to 3 p.m. and Sunday from 9 a.m. to 3 p.m.

“Everyone is SO excited,” Morales said. We will definitely see you there!

You want to know more ? Check out our print publications, (614) Magazine and Stock & Barrel. Find out where you can find free copies of our latest issues here!