At Lola's we invite you to see — and to taste — the difference that all-scratch baking makes. Our bakers perform wonders with love and other fine ingredients.

Lola's started selling from a farmers' market stall in 2002. Since then, our bakers have stayed true to these “real food” rules: Pretty simple, right? So why don't all bakeries say this?

“Wait,” you say. “How about those trendy cupcakeries? They say 'baked fresh daily,' right?” Maybe, but do they say “100% from scratch”? Look into their kitchens and you'll find: Cheaper? Sure, if that's all that matters. The same thing? Not hardly.

Since we opened our bakery in 2006, Lola's has been praised by everyone from Washingtonian magazine to TV's Rachael Ray. We've been filmed as a local tourist attraction; our treats have been called “a national phenomenon.”