Jossi’s Bakery in Tremont Opens This Sunday

After 18 years of building her baking business, Jossete Rivera brings Jossi’s Bakery to Tremont with pastries inspired by flavors from around the world.

by Douglas Trattner | Aug. 28, 2026 | 2:12 PM

Courtesy Jossi's Bakery

The wait is nearly over for coffee and pastry lovers as Jossete Rivera prepares to open the doors to Jossi’s Bakery (720 Literary Rd.) in Tremont. Rivera will be running the shop with her son Carlos. The new cafe joins the three-year-old Jossi’s Bakery (9210 Broadview Rd., 440-736-7048) in Broadview Heights.

“After months of hard work, love, and dedication, we are finally ready to open our doors and welcome you,” the family announced.

Rivera’s culinary journey began many years ago as a home-based business.

“It took me 18 years to get here, but it was pure love from my family, who were always pushing me to do this,” she explains. “Before coming here, we were living in Trinidad and Tobago but it was always my dream to open a bakery in United States.”

Rivera says that over the course of her life and travels she has been exposed to a broad range of cultures, flavors and cooking styles. While she identifies as Latina, the pastry chef looks much farther afield when it comes to preparing her roster of sweet and savory foods.

“My style is a fusion of European and Latin American flavors,” she says.

Examples of her craft include a take on the Portuguese pastéis de nata that she fills with dulce de leche. She prepares South American alfajores, Puerto Rican polvorones and Italian cannoli, but also red velvet cupcakes from the American South. Her Argentinian-style empanadas are available with various fillings, she makes Greek-style spinach and feta pies, and flaky potato puffs.

The new shop will be geared to breakfast and brunch service with great coffee, breakfast empanadas and a host sweet and savory bites. The family asks for patience as they introduce the café to their new neighbors.

“As this is our soft opening, we’ll be learning, growing, and making final adjustments with the support of our wonderful community.”

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Douglas Trattner

For 25 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work as co-author on Michael Symon's cookbooks have earned him four New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor has garnered awards of its own.