Haitian-Hungarian cuisine (the epithet is mine) emerged here when a longtime European baker sold his business, and his recipes, to a young couple with Caribbean roots. They've since added a few recipes of their own. In some cases the Haitian items surely keep to themselves; I doubt that Gerbaud's version of the spicy slaw called piklis ever crosses paths with their Linzer tortes, or rugelach, or strudels. The beigli, however, provides a happy medium in which the flavors of the two cultures can be rolled together. Gerbaud prepares beiglis with the traditional fillings of poppy seeds (they grind their own) and walnut, as well as almond, raspberry, and this one: guava (slice, $3).
The Promenade at Inverrary, 4630 North University Dr., Fort Lauderdale, Florida (no walk-in retail)
Encountered during an event at the Fairchild Tropical Botanic Garden
10901 Old Cutler Rd., Coral Gables, Florida
(From an autumn 2012 visit)