Mil Colibris Bakery getting second life as Casa Colibris

This past winter, Mil Colibris Bakery and Café in Highland Park was struggling to keep its lights on, forcing the bakery to announce its closure amid a stretch of declining sales.

But come spring, a new hope has sprung for the neighborhood cafe. The local business is making a comeback with a new owner and newer ideas but the same warm feeling of a homey, community eatery.

A Highland Park family has stepped in to carry forward the concept that Daniela Segoviano, the original owner of Mil Colibris, had introduced to the town. Jessica Rivero, along with her husband, Daniel Salgado, and sister-in-law Ana Grecia Salgado recently bought the business and are hoping to reopen the cafe as Casa Colibris at 481 Roger Williams Ave. by May of this year.

“We are very excited,” said Rivero, adding “I am very rooted to Mexican culture and loved what (Daniela) had started. We took this up as an opportunity to continue serving the community and also presenting Mexican food and traditions along the way.”

Rivero met Segoviano at a local beach a few years ago, and the two later reconnected after Segoviano opened Mil Colibris, which Rivero frequented. The families soon became friends.

“When Daniela shared that she was closing the cafe, I was heartbroken,” Rivero said. “I shared the news with my husband, and as a family we felt very sad and wondered how we could support Dani.”

Rivero added, “My husband had a lightbulb moment and thought of restarting the cafe.”

While the family was still brainstorming, Segoviano shared with them an earlier report in The Record North Shore about the cafe’s closure. Rivero said the story helped jumpstart the new effort.

“The article encouraged us to move ahead with our plans, as we saw through online comments how much people loved the place,” she said. “That made the decision for us, and we decided to bring my sister-in-law onboard, who has prior experience in running a cafe.”

Ana Grecia Salgado, an experienced cook, who will be taking charge of the kitchen, said she also read The Record’s article, along with the community comments, and was moved to join the team.

“I read the article, and it was very touching to see how much love and connection the community had with that space,” she said. “It showed us that Highland Park truly values places that feel personal and meaningful. That response was inspiring for us, as it confirmed that this community appreciates spaces built with heart. It gave us more confidence to move forward, knowing that people here value local stories and authenticity.

“It also positively encouraged us to create a space where we can share our roots, traditions, and hospitality while becoming part of the neighborhood’s own story.”

That wasn’t the only help the article provided. Rivero said Segoviano’s candidness about the business was helpful and gave her and her husband an “honest place” to start from.

About the takeover, Segoviano said, “Although I am not a part of it anymore, I am excited for what is coming. I am happy for the future of the place. I feel so blessed that it all aligned.”

The family also felt a sense of serendipity in the project as Ana Grecia Salgado used to run a cafe in Mexico City called “The Hummingbirds,” which in Spanish translates to “Colibris.”

Ana Grecia Salgado drew another parallel with her former venture.

“Interestingly Mexico City and Highland Park share something extraordinary: people enjoy gathering around coffee, food, and conversations,” she said. “Mexico City is known for its vibrant food culture, high energy and a long connection to flavor and tradition. Highland Park feels calmer, more intimate and community centered. While the two differ in pace, both places value warmth and meaningful experiences.”

Talking about her vision, she said, “With Casa Colibrís, we want to bring those two feelings together — the soul and richness of Mexico City with the welcoming, close-knit spirit of Highland Park. We want Casa Colibrís to feel like a place where you feel comfortable staying and making memories.”

But besides the thrill of continuing a tradition, Rivero said the new team had serious conversations about the business challenges.

But she said once her husband reviewed the books, they felt “the place had potential.

“Dani did an excellent job, but sometimes it gets difficult managing everything on your own,” Rivero said. “We are moving along in this as a team. I have a background in branding and design. Ana is a strong hand in the kitchen, while my husband would be overseeing the practical logistics.”

The family also has an entrepreneurial streak and has launched many small businesses in the past, including a Mexican candy and snack business as well as an art gallery in Chicago, which they later sold.

At least one change that the family is making before the relaunch, in an effort to fix what may have led to lower footfalls, is to extend the hours, Rivero said. The eatery will be open from 7 a.m.-7 p.m.

“We are ensuring that the service always has not just quick grab-and-go bites but also wholesome food available at all hours, including the post-noon slump hours during which many eateries close,” she said.

The new establishment also has good news for old patrons. They will be continuing the best sellers on the menu in addition to bringing in some interesting versions of Mexican staples, such as corn and handmade red, blue and white tortillas.

The new team is also trying to retain the previous staff.

“We already have one person in the kitchen from before. If the rest are still available and the newer timings work for them, we would love to see them back,” Rivero said. “Meanwhile, we are also open to any passionate and creative team members interested in joining us.”

Rivero admitted that there is an obvious nervousness about taking the plunge, as it will also be their first business venture in Highland Park, but she remains hopeful.

“When we open we will be hopefully having Dani (Segoviano) with us on the day, welcoming new and old guests,” she said.

“Our hope is that every guest feels that warmth and connection the moment they walk in,” Ana Grecia Salgado said.

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