Martina
Sampaolo
Loba Pâtisserie is a plant-based pastry project founded and led by the chef Martina Sampaolo.
Martina was born in Rome, where she lived for 25 years, getting a master degree in photography and moving her first steps in a kitchen. Her pastry journey begins as self-taught, progressing thanks to her endless curiosity for making vegan alternatives possible.
Her knowledge and skills evolved through independent study and her work in kitchens across Europe.
She has been living in Paris since 2019, where her vision has refined 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.
“I was a restaurant chef, spending most of my time baking and formulating recipes in a Parisian kitchen. I used to love training the new commis, sharing was always one of the best parts. Then the time came for all those recipes to leave the basement and see more of the world.“
Vision
Loba is an ever-evolving enterprise.
Loba R&D centers on getting as close as possible to the best traditional and modern pastry.
Never compromising on flavor, texture, nor aesthetics. It is possible to create high-quality, animal-free pastry and Martina is committed to contributing to this transformation.
Research
Transmission
“I move in different directions and different countries to bring my vision of pastry as far as I can.”
Loba’s work today consists of:
- consulting for businesses (restaurants, pastry shops, hotels and brands)
- pop-up events
- hands-on masterclasses
- online courses