Moise Jeannot continues to wake up at 4 a.m. to cook breakfast after 33 years of loyal service at Bageland in Coral Springs
Coral Springs, Florida – Long before the sun rises over Coral Springs, one man has already tied his apron, fired up the grill, and begun prepping breakfast for a community that knows him simply as “Mo.”
At 4 a.m., while most of the city is still in bed, Moise “Mo” Jeannot is already working in the kitchen of Bageland on Wiles Road—chopping fresh vegetables, whisking eggs, and filling the deli with the early aroma of comfort food. For the past 33 years, Jeannot has been the quiet but constant heartbeat of this local institution, blending dedication, kindness, and a tireless work ethic into every dish he serves.
“I love what I am doing,” Jeannot says. “I like it here. The customers know me. I enjoy being here.”
Now 57 years old, Jeannot is more than just a chef. He’s a beloved figure—someone customers ask about by name, someone they’ve grown up with. Many who once sat at Bageland’s booths as children now bring their own kids to the same tables, hoping to catch a glimpse of Mo behind the kitchen window.
But his journey to this role was anything but easy. Jeannot came to the United States from Haiti in the early 1990s, full of ambition but speaking little English. In 1992, at just 25 years old, he started at Bageland as a busboy. On his days off, he volunteered in the kitchen, eager to learn the craft of breakfast and deli cooking.
“I was young and wanted to learn,” he recalls.
His initiative paid off. Within weeks, he moved up to line cook. By 2007, he had earned the title of chef, a position he still proudly holds today. Although he’s worked at Bageland’s Tamarac and Plantation locations over the years, Jeannot has always found his way back to the Wiles Road store—the place that gave him his start and, as he puts it, feels most like home.
Mo’s impact is visible not just in the kitchen but also on the menu. There’s the “Mo Omelet,” a hearty combination of spinach, grilled onions, broccoli, avocado, and Swiss cheese. There’s the “Mo Salad,” a fresh and simple mix of tomatoes, cucumbers, mushrooms, and lettuce. And for those looking for something indulgent, the “Sloppy Mo” is a triple-stacked tower of corned beef, turkey, salami, coleslaw, Russian dressing, and a crispy potato latke.
Jeannot is also the man behind Bageland’s famous knishes—made from scratch every weekend using a recipe he learned from a former coworker. The flaky, savory pastries are a local favorite and often sell out by midmorning. Jeannot rolls and bakes them before the sun comes up on Fridays and Saturdays, part of his long-standing routine.
“Breakfast is my favorite,” he says. “It’s early and people come to eat, and I love making it for them.”
In a city that has grown and changed over the past three decades, Mo has remained a steady presence. Customers wave to him through the kitchen window. He remembers their names, their favorite orders, and often their families too. His connection to the community is personal and deep.
“He’s one of a kind,” says Dave Lesser, the manager of Bageland. “He comes in at 4 a.m. and doesn’t stop until 2 p.m. He’s a workhorse—and one of the kindest souls I’ve ever met.”
Beyond the deli, Jeannot is a devoted family man. He lives in Margate with his wife, Sara, and they’ve raised four children together. On weekends when he’s not working, Jeannot can be found preaching at his church. At home, he cooks traditional Haitian Creole meals, with rice and beans always on the stove.
Despite the long hours and early mornings, Jeannot shows no signs of slowing down. His passion for his work is as strong as it was in 1992.
“I love it here,” he says again, with the same sincerity. “Everyone is so nice to me. It’s my family.”
In a world that moves fast and often forgets its roots, Mo Jeannot stands as a reminder of what loyalty, hard work, and kindness can build—one breakfast at a time.
