El Coqui

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In puerto Rico this bread is known only to the neighborhood in which the makers operated. When told to come to the US they imported from puerto Rico the dough. Daily flights helped them keep up with the demand. The bread is "sobado" meaning that it is smooth and fresh with a thin crust covering a delicious inside. You don't have to struggle to get to the real flavorfull bread. It holds together and does not fall apart, It is not hard like Sarcones and its not flacky like South Phial Italian bread, It stays moist and does not dry up in half hour. When you bite into a sandwich made with this bread it does not flack all over your clothers, and does not turn into a wet rag like the bread used in Ginos hoagies. I loved the bread . It is now made here. If you love your bread, I recomend you try it and while you are there, look up the delicious pastry.