Brothers Manuel and Guillermo Cidre opened the first Los Cidrines bakery in Arecibo, Puerto Rico in 1978, inspired in the name their father had given to their beach old beach house. They were just getting started that first week when their baker decided to sleep in. That was a wake-up call for the brothers: if you want things done right around here, you’ll have to learn to do them yourselves. So they did. In the following years the little bakery in Arecibo became famous throughout the island, and people would come from faraway towns to try the famous Pan Sobao, the Pan Criollo, and the mouth-watering quesitos.
A New Store
In 1982, the brothers opened a second Los Cidrines bakery in San Juan, becoming the first chain of bakeries in Puerto Rico under the same name. They later opened a manufacturing plant, taking their production to the industrial level. What started as a 4000 square foot facility soon grew to a 20,000 square foot installation with top quality imported equipment that allowed them to take the lead in the Caribbean in bread and sheet and puff pastry manufacturing.
Los Cidrines also began offering small businesses the opportunity of setting up their own bakeries, saying “Having a bakery is as easy as calling 1-800-DAME-PAN.” This innovative approach grew the business and helped many small business owners increase their revenues and create new jobs.
Today, Los Cidrines is a leader in bread and pastry manufacturing in the Caribbean, supplying bread to bakeries, grocery stores and supermarkets throughout the area; we have also entered the continental US market, and Los Cidrines bread is available in Florida, New York, New Jersey and Pennsylvania, with more locations to come.