Chef Paula Marsola
I never really liked cooking, but the culinary world always attracted me. My passion had been wine so I studied and became a certificated sommelier, but wine and food is a marriage and my knowledge of one side of that equation was incomplete.
I decided to learn how to cook and enrolled in a yearlong program at Escola Wilma Kövesi de Cozinha, in São Paulo. Unexpectedly, I enjoyed cooking so much I wanted to learn more. After moving to South Florida with my husband and two daughters, I enrolled at Le Cordon Bleu where I graduated with a Bachelor's in culinary arts.It was during the “Bread Module” that I had my baking "epiphany"! Have you ever found yourself doing something you enjoyed so much you didn't notice how much time had passed?
That was bread for me. I was fascinated and completely absorbed by the process and the transformation from a bunch of simple ingredients into something so beautiful, multi-faceted and delicious!
How was it possible that only flour, water and salt could create such amazing product? That was my "it" moment. I fell in love with bread. I found my true passion.
As a really curious person, I couldn't stop with the bread module. I took private lessons and spent hours discussing the subject with chefs, feeding my thirst for more and more knowledge.
Driven to take my baking to the next level, I enrolled in many courses at the San Francisco Baking Institute, the best baking school in the US.
With each post-graduate class I attended, I fell deeper in love with baking, improved my recipes and grew more confident that each batch I bake will be better then the last!
Lady Baker artisanal breads are baked with the finest ingredients available, in small batches by hand, and infused with love and passion.