New bakery keeping it real

 Moving around Walton County is nothing new to La Loba's Bakery. Since 1994, La Loba's has operated in Santa Rosa Beach, Freeport, and Ponce de Leon. Hurricanes and highway construction were responsible for some of the moves.  The most recent one was occasioned by opportunity.

"For the Health of It made us an offer we couldn't refuse," said Baker. "They're our dream landlord."

Co-locating with the local health food store they've supplied with granola, breads and specialty items for years, La Loba's is taking over the space formerly occupied by The Running Store. 

The business's new address, on County Road 30A in Blue Mountain Beach, represents the smallest space the bakery has ever occupied. However, owners Gwynn Baker and partner Alan Armer are expanding their culinary offerings while maintaining the favorites that have won the business a following from New York to California.

"People come in and try the granola while they're here visiting, and then can order it through our Web site when they get home," said Baker. The La Loba's maple-nut granola, baked and packaged locally, comes in a fire-engine red re-sealable bag and has a shelf life of three months. Most of the business's mail order purchases come from Atlanta, Dallas and other customers in the southeastern United States.

Baker says they're already getting lots of attention from the customers next door, at Big Daddy's Bike Shop.

When the oven at La Loba's is in operation, the smell of carrot cake, cinnamon rolls or La Loba's signature maple nut granola toasting has a tendency to fill hungry bikers with a sudden craving for fresh, warm carbohydrates.

In addition to these favorites, La Loba's will also be offering carryout or eat-in lunches, including a selection of vegetarian items. A few umbrella tables on the patio outside the small shop will be available for those wishing to dine al fresco.

"We are going to have a limited menu and concentrate on fresh, healthy foods," said Baker. "Not necessarily low calorie -- I believe in butter," she grinned.

Although eschewing the label of "health food," Baker said that 80 percent of her ingredients are organic, none are artificial, and La Loba's products contain no preservatives. The small business's brand is "Real food for real people."

Baker started out with a degree from Auburn University in food science, but found that she did not relish working as a staff nutritionist in hospitals.

Her first foray into the business world was as a wholesale and delivery business. After a three year hiatus following Hurricane Opal, (when she sold the business and signed a non-compete clause) the business operated out of the Barrett's country store on U. S.Highway 98W.

Baker named the business after a tale of "women who run with the wolves" and displays her muse, a ceramic wolf figurine, on the counter close to the cash register.

"The idea is to be nurturing, and free," said Baker.

As for partner Alan Armer, a simple ambition drives his hopes for the new business.

"We'd just like to have Emeril (Lagasse) walk in here and try the granola," said Armer.

La Loba's Bakery expects to be open for business on June 23.