Loba Pâtisserie is a plant-based pastry project created by Martina Sampaolo, vegan pastry chef, founder of Loba, and pastry consultant.
Martina was born in Rome and is a self-taught chef with a background in photography, who mastered her techniques working in kitchens across Europe.
She has been working in Paris since 2019, where her innovative approach to pastry deepened over the years.
She founded Loba in 2022 in response to the growing demand for high-end vegan pastry, with the aim of making it more accessible to a wider audience across Europe.
Martina develops, researches, formulates, and tests vegan recipes with the goal of getting as close as possible to the best traditional and modern pastry, without compromising on flavor, texture, nor aesthetics.
She strongly believes it is possible to create high-quality, animal-free pastry and is committed to contributing to this transformation.
"I move in different directions to make this project possible.
My work consists in consulting for restaurants, pastry shops and brands, Masterclasses and pop-up events around the world, aiming to bring my vision of pastry as far as I can."
" During the last years, veganism grew very fast in the hospitality industry all over the world. While I am happy with this change, I still think there is much more to do for vegan food to reach the same level and recognition of the traditional. "
Vegan food and pastry are often associated only with healthy unprocessed foods while other visions are still not well represented. I think it’s time to make space for high-end vegan pastry and let it grow and develop with new traditions.
Plant-based pastry presents other advantages as well: it's far more inclusive for clients with differents necessities, and quality ingredients are highlighted,
not covered with secondary ingredients such as butter and eggs. That's why more and more professionals are interested to include vegan recipes in their offer.
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