A Little Sweetness in the City: Meet Ophelia at Huizenga Park

The morning sun spills across Fort Lauderdale’s Huizenga Park, the city begins to stir, and somewhere between the rustling palm trees, the Free FTL Workout, and the hum of downtown Fort Lauderdale, breakfast is calling. Imagine biting into a warm English muffin, golden, fluffy egg, and a generous layer of melted, gooey cheese that stretches with every bite. Nestled inside Huizenga Park, Ophelia brings a delicious reason to make breakfast part of your downtown routine, pairing comforting café favorites with the charm of an urban oasis in the heart of Fort Lauderdale.

Settled into the park's inviting orange tables and comfy chairs, surrounded by greenery and the buzz of city life, there's no rush to be anywhere else. In fact, the sandwich was so good we might have left a few crumbs behind on the table.

Ophelia, the intimate bakery from award-winning chefs Ana De Sa Martins and Juan Vieira, has expanded to Fort Lauderdale. The couple, whose love story began in the kitchens of Michelin-starred Stubborn Seed, has opened a second Ophelia location at Huizenga Park in the heart of Downtown Fort Lauderdale, celebrating its grand opening on September 28th.

Since the first location in Coconut Grove opened in 2025, Ophelia has built a loyal following in the South Florida community, drawing guests with its sweet and savory pastries, celebrated breakfast sandwich, and coffee and matcha drinks. Ophelia Fort Lauderdale brings that same energy and menu to Broward County, with the bonus of longer hours: open daily, Monday through Sunday, from 8:00 AM to 5:00 PM.

Built from the ground up by Ana and Juan, Ophelia blends the couple’s Michelin-starred backgrounds into something fresh and approachable, with a focus on seasonal ingredients. Sweet and savory pastries are made from scratch daily and include the Banana Walnut Bread, Coffee-Glazed Cinnamon Rolls, Guava Cardamom Kouign Aman, Bacon and Swiss Focaccia, and Ophelia’s signature Breakfast Sandwich, served on a homemade English Muffin with scrambled eggs, melted cheese and an optional bacon add-on. An assortment of large cookies come in a variety of flavors including Pistachio, Banana and classic Chocolate Chip Chunk.

The pillowy dough layered with fragrant cinnamon, baked until its edges turn a delicate golden brown was a favorite. A glossy coffee-infused glaze drapes over its spiraled surface, settling into the warm creases and adding a rich, slightly bittersweet finish to every soft, sweet bite.

The concept brings together two distinct culinary perspectives. Born in Maracaibo, Venezuela, to a Portuguese family with a deep appreciation for food, Ana discovered her passion for cooking at an early age. At 18, she moved to New York City to pursue a culinary career, eventually training at the Institute of Culinary Education and completing an externship at Lure Fishbar. She later earned a bachelor's degree in Hospitality Management from CUNY CityTech and further developed her skills in Alsace, France, where she fell in love with pastry and refined her knowledge of classic French techniques. Returning to New York, she honed her craft at Patisserie Chanson before moving to Miami, where she became Executive Pastry Chef at Jeremy Ford's Stubborn Seed. There, she developed an innovative, ingredient-driven pastry program highlighting seasonal and local produce, contributing to the restaurant’s first Michelin star in 2022.

Juan, a Colombian native who has called Miami home since the age of three, began his culinary career at just 16 years old at Barton G. He went on to gain experience with Stephen Starr Catering, executing large-scale, high-profile events, before joining the kitchens of some of Miami's most celebrated restaurants, including The Surf Club by Thomas Keller and Stubborn Seed. It was at Stubborn Seed that he met Ana, and their shared passion for food and creativity soon evolved into a partnership both inside and outside the kitchen. Juan later served as the opening Executive Chef of Beauty & the Butcher, helping establish the restaurant's culinary identity. Following a severe Achilles injury that temporarily sidelined him from restaurant kitchens, he turned his attention to a sandwich pop-up, an entrepreneurial endeavor that ultimately helped inspire the creation of Ophelia.

Together, Ana and Juan envisioned a restaurant that would translate their years of fine-dining experience into something more personal and accessible. Ophelia quickly became a neighborhood favorite, pairing Ana's precision and pastry expertise with Juan's bold, flavor-forward approach to savory cooking.

The name Ophelia itself was born from a charming family miscommunication. Ana's father, who is Portuguese, would affectionately greet her with "Oi, filha," a Portuguese expression meaning "Hey, daughter." One day, while leaving her parents' home, Juan turned to Ana and asked why her father always called her "Ophelia," having mistaken the familiar phrase for a name.

What began as a simple misunderstanding quickly became the inspiration for their bakery's name. Rooted in family, love and a touch of humor, Ophelia reflects the personal connections and cherished moments behind the brand. With its expansion to Fort Lauderdale, the couple continues to build on that vision, bringing their distinctive approach to cooking and hospitality to a growing South Florida audience.

Ophelia is currently open at Huizenga Park in Fort Lauderdale. The bakery is open daily from 8:00 AM to 5:00 PM. For more information, follow on Instagram: @ophelia.miami.