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Anticipated globally-inspired bakery & bistro opens this week

Anticipated globally-inspired bakery & bistro opens this week

Sav McKee

For the past couple of months, people have been peeking into the windows of 3 W. Winter St., watching a new bakery unfold.

“During construction, we purposefully left our windows open. We wanted Delaware to see our progress!” emphasized co-owner of Cocinamos Bakery + Bistro, Nelson Morales. 

Now, the wait is almost over. Starting on Thursday, May 9, Cocinamos is officially opening their doors, serving South-American and European influenced baked goods, coffee, lunch, and dinner.

The concept, which means ‘let’s cook together’ in Spanish, is brought to us by Chef Morales and Kyle Miller. The two met about three years ago, first selling cakes online together, and now, the duo is bringing something to Downtown Delaware that they said they haven’t seen before.

Morales is originally from Venezuela, where he attended culinary school. After moving to Florida for political asylum, he worked in various restaurants, then moved to Delaware. “My whole idea is to show my Latin American culture through my personal recipes,” he explained. His recipes are indeed so good, that he was chosen for a popular cooking competition out of 7,000 other competitors. Unfortunately, due to his asylum status, he was unable to finish the competition, for he wasn’t allowed to travel outside of the United States for the rest of the contest.

That’s okay, though – he said that the cooking competition made him feel more confident in opening a restaurant of his own, and the recipe he made for his audition will be served at the restaurant (hint: order the Chocolate Flan Impossible Tart!). He’s cooking up pastries and dishes with flavors inspired by his home country Venezuela, but also Peru, Argentina, Brazil, Spain, and a variety of other countries. 

Morales’ counterpart, Miller, grew up in Delaware. He spent his career as a teacher and then principle, and is now currently in a leadership position with the Special Olympics. His passion for community is still showcased through the bakery, where every month, Cocinamos will partner with a nonprofit, where proceeds from a monthly pastry will be donated to their nonprofit. This month, they’re of course partnering with the Special Olympics, with a croissant filled with fresh red berries. 

Stepping foot into Cocinamos, you’ll notice the eclectic, second-hand furniture and decor, which Morales says he sourced 95% of the entire restaurant from Goodwill and Facebook Marketplace. “Every corner is filled with antiques and old-world decorations,” he said. “My idea is that when people are in this restaurant, they feel like they’re going to their grandmother’s home, in a way.”


It’s cozy yet elegant, with wooden tables for seating inside, olive green accented walls, hunter green leather booths, and even a section with antique couches and comfortable chairs. “There’s a very European feel to it,” said Miller. “It’s a beautiful space, built with reclaimed stuff we love. It feels like you’re at home.”

I don’t know about you, but at my home, I definitely don’t have the type of the food they’re offering in my kitchen.

For breakfast, guests can choose from pastries stuffed with guava and cheese, and Morales’ specialty, Pan de Jimon, which is a delicious sweet bread filled with cream cheese, bacon, ham, olives, and raisins. Plus, a variety of other pastries, cakes, tarts, and cheesecakes, along with a small breakfast menu.

No photo description available.
Cocinamos’ Pan de Jamon; Photo via Facebook

“Think of your favorite American breakfast dish, then give it an international fusion twist,” said Miller. “We’ll have waffles and pancakes, but also breakfast arepas and empanadas.”

The coffee bar also features global inspired coffees infused with fruits.

“This won’t be your Starbucks or normal coffee shop,” joked Miller. “But if that’s what you prefer, you can get a dark roast and add your cream and sugar to it.”

For lunch, the bistro will serve Italian and American sandwiches, and for dinner, about six choices from a curated menu. For example, Risotto three ways (vegetarian with mushroom, or chicken, or shrimp), Pasta con Asado Negro (juicy beef tenderloin prepared with Venezuelan spices), plus more. 

Their mezzanine is the spot for participatory dinners, where Chef Nelson will host cooking courses for groups of strangers or friends. One person has already bought an entire participatory dinner for her entire group of friends. And when they’re not hosting a dinner, the mezzanine is available to reserve for a party. 

They’re planning a slow opening process, starting with just the bakery for 5-7 days, then offering breakfast, then slowly bringing in lunches and dinners. They’ll initially be open Monday-Friday, 7am-3pm, Saturdays, 8am-3pm, and Sundays, 9am-3pm.

“Everyone is so excited,” said Morales. We’ll definitely see you there!

Want to read more? Check out our print publications, (614) Magazine and Stock & Barrel. Learn where you can find free copies of our newest issues here!


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