Eight Years In with Loba Pastry + Coffee
On the corner of Addison and Lincoln, under a criss-crossing of train tracks, a small miracle unfolds every day as Loba Pastry + Coffee serves imaginative baked goods from behind wintery fogged-up windows. The pastries on offer are surprising in flavor and flawless in technique. The coffee is strong, and the vibe is just right—especially because laptops are banned. And if this all seems like an exciting, new development, then rest assured: it’s not.
In fact, Loba celebrated eight years of business in January. Loba, owned by Valeria Socorro Velazquez Lindsten, could be likened to a phoenix rising from the ashes. Originally located a few blocks south, Loba temporarily closed in 2021 to move. After multiple construction delays, three crowdfunding raises, and an incredible effort on behalf of Velazquez Lindsten, the new space opened in May 2023. Since then, Velazquez Lindsten has been recognized as a Jean Banchet nominee and a James Beard semi-finalist. “I still can’t believe it,” said Velazquez Lindsten. “It’s been a long time coming, but still a huge surprise. I can’t take all the credit either—about half of my team has been with me for quite a few years now, and they’re a part of this too.”
The staff, the space, and the offerings are all a reflection of the care that Velazquez Lindsten has for what she does. “Here, we have lots of attention to detail and care for the customer, which you typically only get in high-end, fancy restaurants,” she said. “I wanted that everyday for everybody.”
That care is clear, especially as you listen to staff members eloquently and patiently explaining the pastries in the case. “There’s a lot here that you don’t find anywhere else, so we’re ready for the questions,” said Velazquez Lindsten. The pastries stand out in a sea of croissants for many reasons—their textures, flavors, and aesthetics are all uniquely Loba. Though mole croissants are a Sunday staple on the menu, Velazquez Lindsten said that the highlights at Loba are the other pastries with interesting and intricate flavors. “None of the pastries are very showy,” laughed Velazquez Lindsten. “My favorite flavor is [produced by] caramelization, and I love a crunchy texture, so lots of times the only color in the case is brown.”
The offerings at Loba have been created with the community in mind. When cannelés had a moment, Velazquez Lindsten realized that some of her customers avoiding alcohol for religious reasons wouldn’t be able to enjoy them. She changed the recipe to accommodate that fact, then looked even closer. The cannelés also had to be baked in copper molds, which was an involved process. “It wasn’t that I couldn’t do it,” said Velazquez Lindsten. “But I said to myself: what if I could make a version that worked better for me?” She took out the gluten in a nod to her gluten-free customers, used a different mold to make the process easier on her staff, and a Loba staple—the sesame emme—was born.
Engaging with and responding to the community has been foundational to Loba since it first opened. “It’s just being a good neighbor,” said Velazquez Lindsten. “I’m the owner/operator. I’m there all the time, and I see what people need and where we’re lacking. It’s hospitality, it’s being present, it’s kindness. Customers are very important. They’re the ones who keep the business afloat, so it’s not hard to want to make them happy.”
After a long winter, Loba is shining once again with delightful pastries, warm hospitality, and thoughtful care. Visit at 3600 N Lincoln Ave. from 9am-2pm every day but Wednesdays.
