Meet GIO & MAURO | ENTERPRISING COUPLE

We had the good fortune of connecting with GIO & MAURO and we’ve shared our conversation below.

Hi GIO &, what do you attribute your success to?
The main factor of our success has been the discipline with which we carry out each process and above all the closeness we have with our visitors!

We can be the best at what we do, but if you can’t provide a pleasant time where you serve good dishes, give a good vibe, play good music and where the customer when leaving exclaims “I’ll be back” we wouldn’t be doing it right. Of course without leaving to mention the incredible work team that is behind the scenes from the person in charge of maintenance to the Chefs.

What should our readers know about your business?
GALIPÁN WAS BORN FROM THE DESIRE TO CONTINUE WHAT ONE DAY WAS OUR FIRST PROJECT. FOR PROFESSIONAL REASONS WE CANNOT MENTION IT, HOWEVER WHEN WE STARTED IN THE INDUSTRY WE NEVER IMAGINED THAT WE WOULD GET TO WHERE WE ARE TODAY. EASY? NO! WE HAVE KNOWN HOW TO HANDLE EACH CIRCUMSTANCE DESPITE HOW DIFFICULT THEY HAVE BEEN, WE SIMPLY TRY TO LOOK FOR THE GOOD SIDE IN THE BAD AND CONTINUE. LESSON? NEVER UNDERESTIMATE A PERSON’S CAPACITY, THEY MAY SURPRISE YOU. WE WANT YOU TO KNOW OUR HISTORY AND ACCOMPANY US TO CONTINUE THE LONG ROAD THAT WE NEED TO TAKE IN OUR BAKERY.

We are Mauro Payares and Gio Correia, a couple of 33 and 36 years old, originally from Caracas-Venezuela.

A few years ago on a tour of Europe, specifically in Paris-France, I visited some restaurants and bakeries where there was some interest in learning a little more about the art of creating bakery pieces, but I never imagined that cooking would be a long task. term profession. 12 years later, in 2020 our story began where, without having experience in the baking industry and with some ideas, we gave a name and life to our first project. 2 years later “Galipán Bakehouse” was born. Inspired by the desire for people of all nationalities to learn more about the gastronomy of our country, with some family recipes, some ideas and many failed tests, we created a menu designed for all palates, fusing traditional and European flavors where each piece elaborated It has the particularity of creating a memory and even a reminder of the past in every bite. “Gio” Mother of Cachitos and Golfeados! “Mauro” Father of (Chispita – This is the name of my Sourdough Starter) with which we make different types of bread, we manage to provide a wide variety of products made and baked daily at home for our visitors.
Some of the products we offer include traditional sweet bread, cheese bread, almond croissant, millefeuille, palmeritas, avocado toast, among other breakfast options.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
OK WE START.. DAY 1.- LOOK FOR IT AT THE AIRPORT AND GO FOR MEXICAN FOOD AT (LA DIOSA TAQUERIA) “GOOD TACOS AND COLD BEER AT ALL TIMES”
DAY 2.- TYPICAL VENEZUELAN FOOD (DOGGY’S) EXQUISITE AREPAS.
DAY 3.- WALK THROUGH LITTLE HAVANA AND DOWNTOWN, THEN BIKE RIDE TO MIAMI BEACH.
DAY 4.- GO FOR PIZZAS AT (DC PIE) AND MOVIES AT HOME.
DAY 5.- SPECIAL DINNER AT (THE SURFCLUB) INCREDIBLE PLACE TO GO WITH GOOD FRIENDS AND FAMILY.
DAY 6.- I WOULD TAKE HIM TO GALIPÁN TO EAT GOOD VENEZUELAN CACHITOS AND I WOULD TAKE THEM TO HELP ME MAKE THE ORDERS FOR THE SOURDOUGH BREAD.
DAY 7.- WE WOULD GO TO THE BEACH (KEY BISCAYNE) BEFORE RETURNING TO THE AIRPORT TO RETURN HOME.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
1.- Yes, TO GOD!

2.- At 5 alarms we have to wake up “It’s real”.

3.- Without a doubt to our family.

4.- To those people who in our beginnings were guiding us and helping us to create, develop and correct many mistakes that were made in the past.

5.- Finally, again to all our work team who give their best every day and do everything humanly possible to bring good dishes to your tables and very importantly to all the people who take the time to come and meet us.

Instagram: @galipanbakehouse

Yelp: Galipan Bakehouse