What's On Your Plate and Where It Comes From
Why It Matters to Us We're not trying to make a big statement. We're just trying to make food that's worth eating — and that starts with knowing where things come from and choosing well.There's more to come. But for now, this is a little look behind the plate.
At ALL YOU NEED, the menu starts long before it reaches the kitchen.
We've always believed that good food is only as good as what goes into it. Not as a slogan — just as something we genuinely care about. Over time, that belief has shaped the relationships we've built, the suppliers we've chosen, and the small decisions that most guests never see but always taste.
Here are a few of them.
The Bread: True Loaf
Good bread is easy to overlook — until you have a slice that actually tastes like something.
True Loaf is a neighborhood bakery that has been making honest, high-quality bread since 2013. Every dough is made from scratch and shaped by hand, with no additives or preservatives. Their naturally leavened sourdough is what you'll find on our plates — holding up to a good avocado toast, a truffle & mushroom scramble, or whatever comes with it.
Simple. Real. Exactly what bread should be.
The Croissants: Bettant Bakery
Some things are worth going to the source for. Croissants are one of them.
Bettant Bakery brings French traditional baking to the heart of Miami — and they've earned the right to say that. Matthieu's family has been baking since 1935, starting at the famous Maison Bettant in France. He and his wife Miriam both trained at the Institut Paul Bocuse, one of the most respected culinary schools in the world. Now they're in Miami, putting that same love and craft into every pastry they make.
When you bite into a croissant at ALL YOU NEED, that's the story behind it.
The Eggs: Tiny Farm
Not long ago, we made a change to where our eggs come from — and it's one we're genuinely glad about.
Tiny Farm is a regenerative market garden located in the Redland agricultural area, about 45 minutes southwest of Miami. They grow fruit, vegetables, mushrooms, and eggs using natural, chemical-free methods — nurturing the soil slowly and with care. Eight seasons in, they supply some of Miami's best restaurants, and now us too.
When you crack a Tiny Farm egg, you notice it. The yolk looks different. The taste is different. It's the kind of thing that's hard to explain until you try it — and then it's hard to go back.
It shows up in everything from our Shakshuka to our Syrnyky.
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