As you stroll past a quiet corner in South Miami, the air greets you with the soft sweetness of vanilla, strawberry, mango, and espresso. Step inside Moi Bakery, and the world seems to slow for a moment. Behind the glass counter, trays of perfectly crisp Pavlovas shimmer in the light, each one crowned with clouds of whipped cream or beautifully arranged fruits that look like jewels, little works of art waiting to be savored.
Sisters Yazmin and Paola Cubas move around each other in effortless rhythm, one piping meringue and the other layering fillings for their famous Peruvian sandwiches. There is laughter, music, and that unmistakable feeling that you have just stepped into somewhere special, a place made with heart, sugar, and a touch of their home.
Yazmin and Paola Cubas, the two Peruvian sisters that made their bakery dream come true
Before Moi became a neighborhood favorite, Yazmin was baking Pavlovas out of her kitchen in Miami, filling her house and the block with the sweet aroma of anticipation as customers lined up in the street to pick up their orders. A few years later, she and her sister, Paola opened Moi Peruvian Homemade Bakery, turning a homegrown dream into one of South Miami’s most beloved destinations for desserts and sanguchitos with a Peruvian twist.
Yazmin Cubas is a passionate baker that started her business from her own kitchen
"It began when I moved from Lima to Los Angeles and having this craziness for sweets I started working in a famous bakery in Long Beach, and my dream was to open a small shop where people can try our delicious Peruvian desserts"
Yazmin Cubas
At Moi, Yazmin leads the sweet side, creating the beautiful and delicate Pavlovas desserts, alfajores, and truffles, while Paola oversees the savory menu, perfecting sandwiches like the famous triples pan con pollo, the butifarra, and the crowd-favorite asado. Together, they have found harmony in flavor and in family, building a bakery that feels as joyful as it tastes.
Paola Cubas is the mastermind behind all their sandwiches and salty menu items
¡HOLA! had the opportunity to ask the Cubas sisters about how their passion and their Pavlovas led them from a home kitchen hustle to a thriving business physical bakery. We asked them what it is really like to work side by side as siblings and what they have learned about turning dreams into reality.
How did this journey begin? Yazmin: you started baking Pavlovas from home and built such a loyal following that it eventually caused traffic jams outside your house! What gave you the courage to finally take the leap and open Moi Bakery? Was there a specific moment when you thought, “This is it, we’re ready”?
It began when I moved from Lima to Los Angeles, and with my obsession for sweets, I started working at a famous bakery in Long Beach. My dream was to open a small shop where people could try our delicious Peruvian desserts. I started at home baking alfajores, then chocolate cakes, and finally, after a client asked me to try making a Pavlova, I gave it a go. It wasn’t easy, but after many trials, I finally made the Pavlova exactly as I had imagined it.
From there, the rest is history, finding the perfect sweetness for our customers, who with their constant encouragement inspired us to open a place where people could experience more of our Peruvian gastronomy, which today is one of the most recognized in the world.
One day, while looking for a kitchen tool, I found a vacant space in the exact spot I had always dreamed of. Without thinking twice, I called at 10 in the morning, and by noon I was signing the contract. I didn’t think too much about it, if I had, I probably wouldn’t have done it. Sometimes those impulsive decisions turn out to be the best ones.
With its crisp meringue shell, soft center, and fresh fruit topping, Pavlovas fit beautifully into Peru’s dessert culture. Echoing classics like Suspiro a la Limeña, it celebrates the local love of sweetness, texture, and vibrant presentation, now reimagined in a modern Peruvian bakery in Miami.
Why Pavlovas? It’s not something we see often in Miami. What made you fall in love with Pavlovas, and what do you think makes yours so special?
I loved the idea of creating a dessert that reminded me of my childhood while adding little touches that make it our own and unique.
Our Pavlovas are truly one of a kind, the perfect balance of crisp and airy, fresh and sweet without ever being heavy, and completely flourless.
But what really makes it special is the heart behind it. Each one is made with our essence, our story, and all the love we have for what we do.
The Cubas sisters with their team at Moi Bakery in South Miami
Miami meets Peru: how do you blend both worlds in your menu? Between the sandwiches, the chicha, and the desserts...
I feel that people are increasingly open to new adventures, and it’s a good opportunity to try new flavors, explaining to them the importance of each ingredient.
And we always balance each recipe to make it easier to reach new customers.
Paola, working with your sister must be fun. How do you two divide the work and balance each other out? Do you each have your own specialty?
Each of us has our specialty. Yazmin takes care of the sweet side and I handle the savory and salty dishes. Our roles evolved naturally over time. I’m passionate about connecting with our customers, making sure they feel at home, and dreaming up new additions to the menu.
Yazmin, on the other hand, thrives in the world of pastries and deserts. She loves experimenting, crafting intricate cakes, and perfecting each dessert with an artist’s touch. We work well together and found our rhythm. It's great to work with my sister.
Working together: Is there a favorite moment of the day for each of you?
When we reminisce about childhood memories connected to the kitchen. From a very young age, we were captivated by cooking, trying new recipes, experimenting with different versions, and playing with ingredients. Pancakes were actually our favorite; we went through a phase where we were completely obsessed and ate them almost every day.
She laughs: "we even ended up looking like little pancakes ourselves!"
What’s something people don’t realize about the day-to-day of running Moi?
One of the trickiest parts is managing ingredient logistics, since we depend entirely on what’s fresh and available. There are seasons when we even have to change suppliers to ensure we’re always offering the best.
Another big challenge is introducing our products and explaining them within the local culture, many people don’t recognize Peruvian cuisine beyond ceviche! It’s delicious, of course, but there’s so much more to discover.
"Every challenge will teach you something, and every small win will remind you why you started."
Opening a physical business is a huge step. What were some of the biggest challenges in going from baking at home to running a full bakery, and what advice would you give to someone dreaming of opening their own place?
It’s honestly a whole different world! When we were baking from home, everything felt more intimate and contained, we took orders, people would swing by to pick them up, and that was it. More simple, cozy, familiar.
Now, it’s a constant balancing act, training and inspiring our team, keeping up with permits, maintaining the equipment, making sure every detail works in harmony.
And then there’s the human part, welcoming people into our space, seeing their reactions, hearing their stories. That connection has changed everything for us. It’s what gives meaning to the long days and sleepless nights. It’s the reason we’ve grown so much in just two years, it’s not just hard work, it's putting all our passion and love into it.
See Inside Moi Bakery
Let’s talk about the business side for a second, the less glamorous but super important part. Did you use business credit cards to get Moi Bakery off the ground? What would you tell other entrepreneurs about managing money wisely when starting out?
In the beginning, we actually did everything on our own, using our personal savings. We were also lucky to get a great deal from the previous owners, which allowed us to buy the space below market price.
But we both realized how valuable it can be to build a relationship with your bank and establish business credit early on.
Having business credit is so useful, it helps you separate personal and business finances, manage cash flow better, and be ready for opportunities when they come up.
What about small business loans? Do you see the benefits of working with a bank or financial partner to help make a dream like this possible?
Definitely. We’ve been considering it for our next stage of growth. Having a financial partner can open doors, it gives you flexibility, access to resources, and a sense of security as you expand.
When managed responsibly, credit and bank partnerships can really empower entrepreneurs to dream bigger and take their business further than they could on their own.
"Having business credit is so useful, it helps you separate personal and business finances, manage cash flow better, and be ready for opportunities when they come up."
Yazmin Cubas
You’ve built such a loyal following, people say your Pavlovas are the best in the city. How did you spread the word in those early days?
It started very organically. Word of mouth was everything. People would try our desserts, fall in love, and then tell their friends, who would tell theirs. But social media really was the magic. It allowed us to share not just our pastries and sanwhiches, but our story, our process, and the joy behind what we do.
Food is such a visual, emotional experience, and platforms like Instagram helped us connect with people in a genuine way. It turned customers into a community.
Looking back, what do you think was the biggest lesson this journey has taught you?
Paola: I think the biggest lesson is that sometimes you just have to take the leap and do it. Yazmin had been baking pavlovas at home for seven years before we finally opened the shop, and looking back, we probably could have done it sooner.
But in a way, that time helped us build a stronger foundation. The clients who had supported us from the very beginning followed us to the bakery, and that loyalty allowed us to start the business with a lot more confidence and a little less risk.
"We bake our alfajores fresh every day. They are soft shortbread cookies filled with homemade dulce de leche and a touch of powdered sugar. You can grab a box of ten or even an alfajor cake in different sizes. Trust us, one bite and you’ll be hooked. And yes, we deliver!”
You both turned something you love into a business that people now love too. What would you say to someone who’s dreaming of doing the same but hasn’t yet found the confidence to start.
Yazmin: It’s so important to love what you do, but passion alone isn’t enough. You also need to take a step back to really study your competition, understand your market, and be honest about the risks.
Finding that balance between heart and strategy is what gives your dream the strength to grow and last, and helps you make the best decisions as you go through your journey.
If you could go back and tell your younger selves one thing before starting Moi, what would it be?
Paola: I’d tell our younger selves to just go for it (sooner). Don’t overthink it, don’t wait for the “perfect” moment, because it doesn’t exist. Believe in your vision, trust your instincts, and take the leap.
Every challenge will teach you something, and every small win will remind you why you started.
We also couldn’t wrap up this piece without sharing one last irresistible detail of Moi Bakery: for dog lovers, this cozy Miami bakery has a little something for your four-legged friend too. Their menu includes puppuccinos and freshly baked dog cookies, because your pup deserves a treat while you sip your latte and your pavlovita. It’s the perfect excuse to turn your next weekend or day off into a sweet outing for both you and your dog.
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