Vicky Bakery, Miami’s beloved Cuban bakery, is proud to announce an exciting new addition to its pastelito lineup: the Impastelito, a completely vegan plant-based take on the classic Cuban pastry. Created in partnership with Impossible Foods, this new offering brings the rich, savory flavors of traditional pastelitos to a wider audience, without compromising on taste or authenticity.

Amy Cao, managing partner of Vicky Bakery, an iconic Miami brand, is part of a dynamic family business that was founded in 1972 by Cuban immigrants Antonio and Gelasia Cao in Hialeah. Cao points out that the brand has expanded over the past 50+ years to include more than 25 locations, with the latest opening in Fort Myers. They're known for their pastelitos, Cuban sandwiches and more.

Today, Amy is at the helm of the next generation of leadership at the bakery. She is married to Pedro Cao, the son of Antonio and Gelasia, and runs the bakery franchise with her sisters-in-law, Carmen and Liz, along with their partners. Together, the six work to keep the family tradition alive. 

“It’s a beautiful family store,” Cao says of their original location in southeast Hialeah, a Miami suburb. “The demand is amazing. We continue to expand. We are now open in Fort Myers, and we are going to open in Cape Coral in late 2025 or early 2026.”

Cao points out that the strength of their business lies in their family. “We are the board. We are the owners. We all have the same common denominator, and we want to work for the right reasons. It’s a beautiful thing.”

Vicky Bakery, she adds, “is not just a bakery. It’s an institution that brings people together.”

The Impastelito

Vicky Bakery has been serving an array of Cuban delights from pastelitos to cakes, cafecitos, and sandwiches in Miami since 1972. The specialty pastries are made with a Cuban family recipe that has been passed down through generations. The founders, Antonio and Gelasia Cao, fell in love over 50 years ago while working at Cuba’s most renowned bakery at the time, La Vencedora. The couple married and migrated to Miami as political exiles, and soon had enough money saved up to buy a small bakery. Now, Vicky Bakery currently operates over two dozen locations across South Florida and is bullishly looking to expand across the state and beyond.

Available at all Vicky Bakery locations from March 17 to May 16, the Impastelito is made with high-quality, flavorful ingredients, including Impossible Meat, vegan bread crumbs, red peppers, onions, pizza sauce, garlic, complete seasoning, paprika, salt, and a vegan pastelito dough. Impossible Foods has revolutionized the food industry for creating plant-based meat alternatives that replicate the taste, texture, and cooking experience of traditional meat using innovative food science. In this collaboration with Vicky Bakery, the Impastelito delivers the familiar taste and texture pastelito lovers crave, now with a plant-based twist.

“With the same flavor profile we all know and love, the Impastelito stays true to Cuban tradition while offering a delicious, meatless alternative,” said Cao, managing partner of Vicky Bakery. “Whether you’re vegan, plant-curious, or just looking to try something new, this pastelito has you covered. As we evolve the brand, we're always looking for fresh ways to connect with new customers.”

Vicky Bakery’s partnership with Impossible Foods marks a major milestone, highlighting its commitment to innovation while honoring its Cuban roots. This limited-time offering delivers a modern, plant-based twist on a beloved classic, making it perfect for those craving traditional Cuban foods, now with a modern meatless spin.