Get To Le Point

The recent expansion of Le Point Pastry & Bakery is similar to the rise of one of its signature artisan breads—focaccia. 

But rather than warm water, yeast, salt, and flour to yield results, married owners Nelson Omana and Carmen Gonzalez put in hard work, conviviality, care, and family.

“When we first started, our goal was to be able to have a bakery that was different from everything else in town,” says Omana with the help of their son, Santiago Omana, who assists with translation.

Photos by Dave Barfield

Le Point Pastry & Bakery, a family-owned local business that began at farmers markets and in a food truck, specializes in handcrafted pastries and fresh baked goods inspired by traditional French techniques and Venezuelan and Latin influences. 

“I like variety, but I wanted to keep the basic traditions,” says Omana, their pastry chef with over 25 years of culinary experience.

Some classic items include croissants with flaky crust that crescendoes into a warm gossamer center, buttery pain au chocolat, gooey cinnamon rolls, vibrant fruit tarts, sweet and savory focaccia sandwiches, a variety of coffees, and breads ranging from sourdough to cachitos—a pillowy, semi-sweet Portuguese bread filled with ham and melted cheddar.

Photos by Dave Barfield

“Knowing that our community enjoys our food, supports us, and encourages us to keep moving forward is the greatest reward we could ask for,” says Gonzalez. 

On April 15, Le Point Pastry & Bakery hosted the grand opening of their first permanent shop, located at 414 All Saints Street. Before the door opened, a line of customers already stretched down the sidewalk.

“We felt overwhelmed in the best possible way because we never imagined so many people would come to visit our store,” says Gonzalez. “Together, we have built a wonderful team while maintaining the family spirit and values that have always been at the heart of Le Point.” 

One of those values is in the name itself.

Photos by Dave Barfield

“In Venezuela, you meet up with your friends at ‘el punto’ in Spanish or ‘the point,’” says Omana. “We want everyone to gather and feel welcome here. Our name isn’t fully French or Spanish, just like our food.” 

When customers enter, they are greeted by three golden picture frames that display where the family has been: in their food truck at Tallahassee Nurseries, which continues to operate six days a week, and beneath their tent at local farmers markets. 

“Tallahassee has given us not only loyal customers but also wonderful friends who have encouraged us, guided us, and supported us through every stage of our growth,” says Gonzalez. “Their generosity, advice, and belief in our family have played a significant role in helping Le Point become what it is today.”

Today, Omana swiftly moves around their shiny new kitchen located in the back. His touch is on everything—from the floorboards he and Santiago helped Tally Floors install to the stainless-steel refrigerator doors decorated in black dry-erase marker to keep track of each day’s inventory.

Photos by Dave Barfield

“I am a happy man,” says Omana with a smile. “I love it here.”

Similar to their decadent croissant fillings, including mixed berry, key lime, Nutella, and white chocolate with pistachio stuffed in the fan-favorite Dubai, Omana exudes joy as he shows off his heavy-duty dough sheeter. The conveyor machine is the key ingredient behind the delicate, flaky layers of their buttery croissants and puff pastries. 

“I didn’t have the space to make croissants when we started out,” says Omana. 

The family began in their home with one silver KitchenAid stand mixer. Despite their new industrial mixer and spiral mixer for bread dough, the appliance rests on the stainless-steel countertop. Like the family photographs in front, it serves as a reminder of where they’ve been.

Photos by Dave Barfield

“Our kitchen was for baking, our living room was the cooling station, and our table was for packaging,” says Santiago. “We even had an extra freezer.” 

Now, everything is made in-house rather than in their house. 

“As a Venezuelan family with a strong desire to build a better future, it has been deeply moving to receive so much love and support from this community,” says Gonzalez. “It has truly felt like one big hug.” 

Le Point Pastry & Bakery is located at 414 All Saints Street. Open Tuesday through Friday from 8 a.m.–3 p.m., Wednesday 5-9 p.m., Friday 5-10 p.m., and Saturday from 8 a.m.–2 p.m. lepointbakery.com