Paula's Craft,
Our Community
A small bakery in Pembroke Pines, run by a Le Cordon Bleu trained chef and certified sommelier. Naturally fermented bread, baked fresh every day. The same person, every morning, since 2020.
THE ORIGIN
From Le Cordon Bleu to Pembroke Pines
Paula started her training as a sommelier. Then a single bread module when attending Le Cordon Bleu changed everything.
She continued at the San Francisco Baking Institute, baked at home until home wasn't enough, and ran a popup inside Misha's Cupcakes in Pembroke Pines while she figured out what to call this thing she was making.
In January 2020, Lady Baker opened its own door.
Days later, the world shut down.
Paula refused to stop. She kept baking and started donating bread to nurses. Customers who'd barely heard of the bakery started ordering online. Not because they needed the bread, but because they wanted to support someone who wouldn't quit. Many of those customers still walk through the door.
That's how Lady Baker became Lady Baker.
LB Eatery & Wine grew out of the same place. The other half of Paula's training, the wine, finally had a stage. Friends, Food, Wine. Same standards, same hands.
What We Believe
Uncompromised Craft
No shortcuts. Naturally fermented sourdough, croissants laminated with cultured butter, small batches, fresh every day. The kind of bread that takes time because there isn't a faster way to make it good.
Community Spirit
Community wasn't a strategy. It's what happened when we kept showing up, learned regulars' names, took requests seriously, and donated bread to nurses on the days the news was bad. It's still the most important thing we do.
Rooted Accessibility
Quality and warmth aren't trade-offs. A naturally fermented loaf, a properly pulled espresso, a dinner cooked with care. None of it has to feel out of reach. Come as you are.
72 houres notice.
