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Maia
I'm Maıa.
Your Virtual Baker Assistant
Born in Portugal · Rooted in Parkland, FL
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Elizabete Artisan Bakery + Coffee Shoppe

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Ordering and Delivery

From any page on elizabetebakery.com, click Leave Your Note. Choose your products, your delivery day, Tuesday through Saturday, and your time window, confirm that your address is within our service area, zip codes 33076 and 33067 in Florida, which cover Parkland and parts of Coral Springs, and complete your payment online with any major credit card or an Elizabete e-gift card. That is your note. It is our Leave Your Note ritual, inspired by the Portuguese village tradition where families left a handwritten note for the baker the night before and the bread was at the door by dawn. We bake only what is reserved, so yours is truly yours.
We deliver Tuesday through Saturday to zip codes 33076 and 33067 in Florida, which cover Parkland and parts of Coral Springs. Tuesday through Thursday, from 5:30 PM to 7:30 PM. Fridays, from 4:30 PM to 7:30 PM. Saturdays, from 8:00 AM to 1:00 PM.
All orders are pre-orders; we do not take same-day orders. The earlier the time you choose, the earlier we need your note. Every delivery time closes 25 hours before that time, so each slot has its own cutoff. For a Tuesday, Wednesday, or Thursday delivery, the 5:30 PM slot closes the day before at 4:30 PM and the 7:30 PM slot closes the day before at 6:30 PM. For a Friday delivery, the 4:30 PM slot closes Thursday at 3:30 PM and the 7:30 PM slot closes Thursday at 6:30 PM. For a Saturday delivery, the 8:00 AM slot closes Friday at 7:00 AM and the 1:00 PM slot closes Friday at 12:00 noon. If a cutoff has already passed, a later time slot on the same day, or a later day, may still be available.
Our regular doorstep days are Tuesday through Saturday: Tuesday through Thursday from 5:30 to 7:30 PM, Fridays from 4:30 to 7:30 PM, and Saturday mornings from 8:00 AM to 1:00 PM. But some moments cannot wait, and at Elizabete we make room for what matters. If your occasion falls on another day, reach out and we will do our best to bake for your day: text or WhatsApp us at +1 (561) 246-6945 with the date and what you have in mind, and we will plan it with you.
No. Zero delivery fee on all orders within our service area, zip codes 33076 and 33067. Your order arrives in custom Elizabete branded packaging, baked the morning of delivery, at no additional charge.
No. Every delivery is contactless: we leave your order at your door, the way the village baker passed each morning and left the bread in the bag without knocking. If you would rather we contact you on arrival, add that instruction to your order when you leave your note and we will follow it.
Our menu is baked to order for South Florida: doorstep delivery within zip codes 33076 and 33067, and pickup by prior arrangement for those outside the area. We do not ship at this stage of The Path.
We currently deliver to zip codes 33076 and 33067 in Florida, which cover Parkland and parts of Coral Springs. This is the service area of O Fermento, The Starter, our current stage of The Path.
Because every order is baked to order and production begins the moment your note arrives, orders are final once confirmed and cannot be modified or cancelled. If you notice an error in your confirmation email, write to us right away at info@elizabetebakery.com and we will look at it with you.
We accept all major credit cards, and Elizabete e-gift cards, through our online ordering system at elizabetebakery.com. Payment is completed at the time of ordering.
Yes. Our e-gift card is the gift of a moment that belongs entirely to someone else. Purchase one through E-Gift Card a Moment on elizabetebakery.com, in the amounts shown at checkout, and it is delivered instantly to the recipient by email or phone. Gift cards are redeemed when leaving your note, they never expire, and they carry no fees of any kind, as Florida law provides. Gift card purchases are final.
We do not accept returns on perishable products. Every order is baked the morning of delivery. If something is not right, tell us within two hours of delivery at info@elizabetebakery.com with your order number and a photo. We respond within 48 hours and, when the fault is ours, we make it right.

Location and Pickup

We do not have a retail storefront at this stage of The Path. We come to you. Every order is baked the morning of delivery and brought to your door in custom Elizabete branded packaging, free of charge. This is O Fermento, The Starter, our first stage of growth, and it is built on the Portuguese village bread tradition: the baker comes to the door. The customer never has to go anywhere.

A physical retail location, A Casa, The House, is the third stage of The Path. It is coming. We are building toward it with the same patience we give our sourdough. We do not rush what is not yet ready.

Yes. Because you are outside our delivery area, we can arrange a pickup at our Parkland location, Tuesday through Saturday, requested in advance. Text or WhatsApp us at +1 (561) 246-6945 and we will send you all the details including how to place your order and confirm your pickup. The answer is never no. It is always: let us figure it out together.
We do not have a retail address open to the public at this stage. Our business is registered at 11555 Heron Bay Blvd, Suite 200, Coral Springs, FL 33076. For orders and delivery, we come to you. Pickup is available by prior arrangement only, so please contact us first and we will plan it with you: text or WhatsApp +1 (561) 246-6945.
Yes, if you are outside our Parkland delivery area. Pickup is available Tuesday through Saturday at our Parkland location and must be requested in advance so our team can confirm it. Text or WhatsApp us at +1 (561) 246-6945 to arrange it, during the same windows we deliver: Tuesday through Thursday from 5:30 to 7:30 PM, Fridays from 4:30 to 7:30 PM, and Saturdays from 8:00 AM to 1:00 PM. If you are within zip codes 33076 or 33067, your order comes to your door with zero delivery fee, in custom branded packaging.

The Brand and the Story

Elizabete Furtado, our Founder, Head Baker and COO, was born in Abrantes, in the district of Santarém, in central Portugal. She holds a dental degree from the Universidad del Zulia in Venezuela and an endodontics specialization from the University of Coimbra in Portugal. In 2020, during a lockdown at her godfather’s home in Carregal, Alvaiázere, she discovered her second profession. She trained at the San Francisco Baking Institute in 2023 and at Europe’s finest baking schools. Every order is baked by her hands, in small batches, with the living starter she brought from Portugal. She is the heart of everything we make.
Galegas is our living sourdough starter. She was born in the village of Galegas, Alvaiázere, Portugal, from three elements: ancestral vineyard grapes, spring water from the village of Azenha, and stone-milled artisan flour from Galicia, Spain. Grapes, water, and flour. She is not an ingredient. She is the soul of every loaf we bake. Every sourdough loaf on our menu carries her name: The Galegas Loaf.
Gaia is our signature specialty coffee. A dark roast Arabica from El Salvador and Brazil with notes of chocolate, nuts, and caramel, grown at altitude between 1,750 and 2,250 MASL. Named for Vila Nova de Gaia, Portugal. Gaia is part of our brand identity and arrives with A Varanda, The Veranda, the second stage of The Path.

The Path is the name of our four-stage growth plan. It reflects the central philosophy of the brand: to grow slowly, with purpose, without rushing what is not yet ready. Like good sourdough.

Stage 1, O Fermento, The Starter: our current Cottage Food operation in Parkland, Florida, delivering to your door Tuesday through Saturday.

Stage 2, A Varanda, The Veranda: a design-forward luxury mobile outdoor experience coming to South Florida.

Stage 3, A Casa, The House: a European work-cafe with a physical retail location in South Florida.

Stage 4, O Regresso, The Return: the rebuilding of the founder’s ancestral home in Galegas, Portugal, as an exclusive whole-house rental experience. A living origin story you can sleep inside.

Leave Your Note is the name of our online ordering button at elizabetebakery.com. It is named after the Portuguese village tradition of Alvaiázere, Carregal, and Galegas, where families hung a cloth bag on their front door each evening with a handwritten note and coins. By dawn, the baker had passed. The bread was there. We bring this tradition to Parkland, Florida. Baked to your door. Leave your note. We will take care of the bread.
O Fermento means The Starter in Portuguese. In breadmaking, the fermento is the living culture that makes bread rise. Our sourdough starter, Galegas, is a fermento. And so is our current operation: small, carefully tended, alive, and already full of everything that comes after. O Fermento is Stage 1 of The Path. The starter that becomes everything.

Products and Quality

We currently offer Sourdough, The Galegas Loaf; Viennoiserie, our hand-shaped croissants and pastries; Portuguese Heritage; and Specialty Breads. Every product is baked the morning of delivery, scaled to the exact weight before baking, and made with no shortcuts. Our sourdough is naturally leavened with Galegas, with no commercial yeast and no additives. For the complete menu and this week’s availability, visit elizabetebakery.com.
We bake in small batches, and availability changes from week to week. When a product shows as out of stock, that batch is already spoken for. We bake only what is reserved, so yours is truly yours: the best of the week goes to those who plan for it.
The Galegas Loaf – Original contains only flour, water, salt, and Galegas, our living Portuguese sourdough starter. Our other loaves build their character on that same base: four seeds, cranberries and walnuts, Kalamata olives and rosemary, jalapeño and sharp cheddar, roasted garlic and Parmesan. No commercial yeast. No additives. Forty-eight hours of slow fermentation. Scaled to 1 kg before baking.
Europe has strict legal standards for real sourdough. France’s Decree 93-1074 defines pain au levain by natural fermentation and tolerates at most 0.2% baker’s yeast. Spain’s Real Decreto 308/2019, known as the Ley del Pan, requires a minimum of 5% sourdough starter for a bread to be called made with sourdough, with the same 0.2% ceiling on baker’s yeast. We use approximately 20% Galegas starter in every loaf: four times the Spanish legal minimum. Zero commercial yeast. Zero additives. Not because we have to. Because this is the only way we know how to bake.
No, and by design. Sourdough and Viennoiserie are the two distinct pillars of our baked goods, each with its own tradition and its own precision. Our Viennoiserie is laminated with a lamination butter of 82% butterfat, imported from New Zealand, and then shaped by hand: the higher the fat, the cleaner the layers. Each full-size croissant weighs 70 grams, and each filled croissant carries 50 grams of filling. The same commitment to craft, and zero shortcuts.
Yes. Some moments call for more than one loaf. For family celebrations, events, and corporate gatherings, Elizabete accepts custom orders through Cater a Moment. Text or WhatsApp us at +1 (561) 246-6945 or email info@elizabetebakery.com with your date, the number of guests, and what you have in mind. Custom orders require advance planning and are subject to availability.
Not at this stage of The Path. Under Florida’s Cottage Food law, everything we bake is sold directly to the person who will enjoy it, never through a third party. For a gathering, an office, or an event, Cater a Moment is the door: text or WhatsApp +1 (561) 246-6945.
Everything we bake comes out of one kitchen, on shared equipment that also handles wheat, eggs, milk, soy, peanuts, sesame, and tree nuts, including almonds, walnuts, hazelnuts, pistachios, cashews, macadamia nuts, and coconut. Every product is labeled with its allergens, following federal food allergen labeling law and Florida’s Cottage Food regulations, and each menu description carries its own Contains line, so you can read exactly what is in each loaf and each croissant before you leave your note. We take real care to prevent cross-contact, but we are not an allergen-free bakery and we cannot guarantee that any product is free of trace allergens. If you, or the person you are ordering for, has a severe allergy, write to us at info@elizabetebakery.com before ordering and we will help you choose.
Elizabete operates under Florida’s Cottage Food law, Statute 500.80, which is what allows us to bake in small batches from our own kitchen in Parkland and bring the bread to your door. By law, every package we deliver carries our name and address, the full ingredient list, the net weight, the allergen information, and this statement: Made in a cottage food operation that is not subject to Florida’s food safety regulations. It also means everything we bake is sold directly to you, never through a third party. This is O Fermento, The Starter: the same tradition, the same standards, and a kitchen that is ours.
Sourdough loaves are best stored at room temperature, wrapped in a cloth or paper bag, and enjoyed within three to four days. Do not refrigerate. For longer storage, slice and freeze, and defrost overnight at room temperature. Viennoiserie and pastries are best enjoyed the day of delivery. If saving for later, keep them in an airtight container at room temperature for up to two days, never in the refrigerator, or freeze them individually wrapped and reheat at 350 degrees Fahrenheit for 5 to 8 minutes.

Farmers Market

Yes. Elizabete Artisan Bakery + Coffee Shoppe is a full-season vendor at the City of Parkland Farmers’ Market for the 2026 to 2027 season, held the first and third Sunday of the month, November through April, 9:00 AM to 1:00 PM, at the Equestrian Center, 8350 Ranch Road, Parkland, FL 33067. Opening day is November 1, 2026. We will be at every one of the twelve market dates through April 18, 2027. Follow @elizabetebakery for what will be coming out of the oven each market Sunday.
November 1, 2026, Opening Day and Public Safety. November 15, 2026, Pet Expo. December 6, 2026, Craft Fair. December 20, 2026, Craft Fair. January 3, 2027, Health and Wellness. January 17, 2027, Florida Fresh and Strawberry Celebration. February 7, 2027, Cultural Awareness and Inclusion. February 21, 2027, Car Show. March 7, 2027, Makers Jr. and Kidpreneur Marketplace. March 21, 2027, Craft Fair. April 4, 2027, Community and Business Expo. April 18, 2027, Plant Sale and Environmental Expo.

About Maia

Maia is the virtual baker assistant of Elizabete Artisan Bakery + Coffee Shoppe. Maia is a Portuguese name, deliberate and brand-consistent. She was created because even at O Fermento, The Starter stage, Elizabete builds with strong business planning and forward vision. Great bakeries are not just baked. They are built. Maia can be found on the website at elizabetebakery.com or reached directly at +1 (561) 246-6945.
You can chat with Maia on our website at elizabetebakery.com, on WhatsApp or by SMS at +1 (561) 246-6945, or call that same number and press 1 after the automated notice. When your inquiry needs a human answer, Maia passes it to our team. You can also write to us directly at info@elizabetebakery.com.
Yes. Maia assists you in English, in Spanish, and in Portuguese, and elizabetebakery.com is available in all three languages. Elizabete’s own voice, in her reels and stories, is Portuguese from Portugal.

Contact and Social Media

Website: elizabetebakery.com, where the Contact page also has a message form. Email: info@elizabetebakery.com. Phone, SMS and WhatsApp: +1 (561) 246-6945, answered by Maia, our virtual assistant, who passes to our team anything that needs a human answer. Social media: @elizabetebakery on Instagram, Facebook, and YouTube.
Follow us at @elizabetebakery on Instagram, Facebook, and YouTube. Instagram is where we post baking content, delivery schedules, market dates, and the full origin story of the brand. Facebook mirrors Instagram automatically. YouTube carries our origin story reels and long-form brand content.
Born inPortugal.
Before there was a bakery, there was already a name:Elizabete.
We do things slowly,like good sourdough.
Grapes. Water. Flour.Galegas, Our Living Starter.
This is not just dough.It is a living memory.
Azenha's Pure Spring.The second element of Galegas.
A scientist by degree.A baker by degree, too.
Every journey needs a destination.Ours is your table.
Elizabete is more than a bakery.It is a bridge to where we come from.
Where it allbegan.
Rooted inParkland, Florida.