ABOUT
Honest food,
made with care,
served with warmth.
Paula Marsola is the founder and creative force behind Lady Baker and LB Eatery & Wine — two connected hospitality concepts in Pembroke Pines, Florida.
THE BAKER
Paula Marsola
FOUNDER AND CEO · LADY BAKER HOSPITALITY
Originally from Brazil, Paula began her professional career in finance before following her true passion for food, baking, and hospitality.
After formal culinary training at Le Cordon Bleu and advanced baking education at the San Francisco Baking Institute, she created Lady Baker as an artisanal bakery dedicated to naturally leavened breads, viennoiserie, specialty coffee, and ingredient-driven food.
THE STORY
A bakery that opened when nothing else could.
Lady Baker opened in January 2020. Six weeks later, the world stopped.
Paula didn't. She kept the ovens lit and started giving bread away — loaves to the nurses at Memorial West, to the elderly neighbors who couldn't shop, to the families running on fumes.
Many of those people still walk through the door. The community didn't start as marketing. It started as a posture: we'll keep baking, because that's what we do.
"I wasn't building a business. I was just
trying not to stop baking."
— Paula
TRAINED WHERE IT MATTERS
Le Cordon Bleu.
SFBI. WSET.
Formal culinary training at Le Cordon Bleu. Advanced baking education at the San Francisco Baking Institute. A WSET Level 3 sommelier certification that shapes the wine list at LB Eatery — not as a separate program, but as part of the same hospitality.
Classical culinary
01
CULINARY
Le Cordon Bleu
BAKING
San Francisco Baking Institute
Naturally leavened bread
02
SOMMELIER
Wset Level 3
Awards in wines
03
WHY PEMBROKE PINES
A neighborhood,
not a destination.
Lady Baker isn't downtown. It isn't on the beach. It's in the strip of shops where parents pick up bread on the way home from soccer practice, and where the same regulars come in three mornings a week.
That repeat-visit warmth — knowing the names, knowing the orders — is the kind of place this is built to be.
.jpeg)
ONE PLACE, TWO DAYPARTS
A bakery by day.
A restaurant by night.
The same sourdough culture that leavens the morning loaves becomes pizza dough at six. The same room shifts from cream-and-gold mornings to candlelit evenings. Same hands. Same hospitality. Two distinct experiences, deliberately.
.jpeg)
BY DAY
01 Naturally fermented bread
02 Laminated viennoiserie
03 Brunch until 2pm
04 Specialty coffee bar
BY NIGHT
01 Sourdough pizzas
02 Handmade pastas
03 Seasonal small plates
04 Natural wine program
WHAT WE BELIEVE
Four things,
in order.
01 Craftsmanship
If a loaf could be better, it can be made better. The work is not done because the day is.
02 Fermentation
48 hours of slow ferment isn't a marketing line — it's why the bread tastes the way it does.
03 Hospitality
How a guest feels walking out is the only metric. The plate is the easy part.
04 Quality
We don't compromise on butter, flour, or wine. The ingredients are the brand.
