Stefan Molina & Sofia Vasquez
Founders, Millroom
Stefan Molina and Sofia Vasquez are both Miami natives (he from Coral Gables, she from Doral) who met in New York City five years ago at the Culinary Institute of America. After stints at different East Coast restaurants and bakeries, the couple moved back to Coral Gables, where they recently launched their online bakery Millroom. Millroom’s claim to fame is the freshly milled flour Molina and Vasquez use to make their loaves of bread, which offers a range of benefits, including a more complex flavor, better texture, and more vitamins and fiber.

Vasquez, a baker from childhood, has worked at several bakeries and restaurants, including a spot in Martha’s Vineyard and Bolted Bread in North Carolina, where she discovered the benefits of freshly milled flour. Molina, who says he’s always held “a special place in [his] heart” for Coral Gables, has a degree in computer science from University of Texas but succumbed to his love for cooking and the city where he was raised. “We decided to come back because we were going to start the business, and if there’s a city where we want to show what we have, it’s going to be Coral Gables,” he says.
Latest Achievement
Millroom officially launches this month, with a range of breads and pastries available for purchase. Vasquez hopes to soon add cakes to the bakery’s repertoire. As of now, Millroom has no brick-and-mortar store, but they can be found at various South Florida farmer’s markets, on Instagram (@millroommia), via the Little Local retail app, and on January 25 at the White Rose Coffee shop on Eighth Street, just west of Cortez Street.
What They Say
“It’s a very humble beginning,” says Molina of their small operation. “It’s a pretty slow process but we think it’s worth it.” Right now, the couple uses a KitchenAid attachment to mill flour, which means each loaf of bread is made one at a time. “We use a stone mill, so instead of removing all the parts of the wheat, it mills the whole thing and we have to sift some of it out,” explains Vasquez. “Then you’re left with the oils of the wheat in that flour, and for that reason, it can have a shorter shelf life, but it does yield a much better tasting bread.” – Kylie Wang