While everyone else spent their summers bopping from patio to patio sipping spritz’ and margs, I jumped from bakery to bakery in search of the best of the best when the need for a flaky break called. In this search, I was able to combine two of my food loves: mole and croissants. Two things that I have endeavored to make on my own and swore to never do again unless truly bored, which, with two children, means never. I frequent Xochimilco for the enchiladas with mole, but never did I imagine that my favorite sauce would be woven into layers of pastry. Like with all good tidbits of information, I got this one while eavesdropping in my gym’s locker room. I left spin class and immediately hopped off the Addison stop and ran into Loba Pastry + Coffee on the corner of Addison and Lincoln.
I ordered multiple things to try, sourdough muffins, a gouda-filled pastry topped with curry sugar called the Cheese Kouign Amann, and of course the mole croissant. Rotated seasonally but always mole inspired, the mole croissant this summer is a green mole with white chocolate. Laced with the bright warmth of green chilis and then sweetened up with rich white chocolate, my face went from surprise to satisfaction as I ran through the emotions of finding something truly delightful.
Loba means She-Wolf in Spanish and Chef Valeria Socorro embodies all that this term means. Her bakery offers nothing that is ordinary or expected. The ingredients and techniques are bold and never boring with a focus on seasonal and sustainable. The recently remodeled location at 3600 N. Lincoln Ave. has won numerous awards and recognitions since Socorro introduced Loba to Chicago foodies. Loba and Chef Socorro aren't breaking any coffee shop rules when it comes to the way they bake or run their business—because there aren’t any. They are carving their own refreshing path. Despite the fact that I am always looking for new cafes to work out of, Loba is not one of those places. With no wifi and a strict no laptop rule, Loba is the perfect place to wrap up a weekend with a good book or an even better friend.
Certain pastries and loaves are only available on certain days of the week. The mole croissants can be snagged Sundays and Mondays only. I was there on a Sunday around 10:30am and they were not sold out despite the demand. I’m looking forward to trying the red and black variations the second the season changes.
Loba Pastry + Coffee is open Monday, Tuesday, Thursday and Friday 8am to 2pm; and Saturday and Sunday 9am to 4pm. For more information, visit lobapastry.com.
