{"id":203304,"date":"2026-03-28T11:00:00","date_gmt":"2026-03-28T17:00:00","guid":{"rendered":"https:\/\/errr-magazine.com\/?p=203304"},"modified":"2026-06-09T05:24:57","modified_gmt":"2026-06-09T11:24:57","slug":"paradiso-bakery","status":"publish","type":"post","link":"https:\/\/errr-magazine.com\/english\/paradiso-bakery\/","title":{"rendered":"Paradiso Bakery"},"content":{"rendered":"

How did this place come about and what made it different from the start?<\/strong>
This place was born as the younger sibling of Made Pizza Bar<\/a><\/strong>, in what used to be a pharmacy and toy store in La Paz. From the beginning, we tried to respect as much as possible the original structure and appearance of the space, both inside and out. Today, it still holds that mix: a place full of life, but where you can still sense what it once was.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What part of the day, space, or creative process do those who work here enjoy the most?<\/strong>
I think one of the most special moments is early in the morning, when everything is just starting. The smell of freshly baked bread, the coffee brewing, the light slowly entering the patio\u2026 there\u2019s something very beautiful about that rhythm before the place fills up. We also really enjoy the creative side: the menu and the playlist, which ultimately are also part of the experience.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

If someone is coming in for the first time, what should they not miss?<\/strong>
In general, the Paradiso experience is about coming to have breakfast and share a moment with someone. The sunlight in the patio, the plants, the music, a juice, a coffee, something to eat\u2026 we try to make it a comfortable space to stay.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What has been an interesting challenge that has made you rethink something about the project?<\/strong>
At first, the idea was to be only a bakery and coffee shop. As the project developed, we began to include breakfast, and it grew more than we expected. That forced us to rethink the initial idea and adapt to what the place was becoming. Today, it\u2019s a fairly open space: you can come for takeaway coffee, to have breakfast, to work, or simply to spend time.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What influence, idea, or reference continues to shape the way you work today?<\/strong>
An important reference for us is\u00a0Unreasonable Hospitality<\/a><\/strong><\/em>by Will Guidara. It talks about how the experience of a place goes beyond the product, and about the importance of hospitality. We don\u2019t always get it perfectly right, but we do try to make sure that everyone who comes has a good experience.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What place, project, or person has inspired you recently and why?<\/strong>
A place that has always been a reference is Rosetta<\/a><\/strong>, in Mexico City, especially for its bakery and attention to detail. We are also shifting a bit toward something more traditionally Mexican in the menu. In the end, what we do comes from taking what we like from different places and translating it into our own language.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

If your space could invite someone to collaborate for a day, who would it be and what would you do together?<\/strong>
We might invite Buna<\/a><\/strong>, our coffee supplier, to host an event here, or even do something collaborative with caf\u00e9s and bakeries in La Paz.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Is there an object, corner or detail of the place that has a story that few people know?<\/strong>
Although it\u2019s not the main focus, we like art to be present in everyday life. On the walls there are pieces by local and international artists, along with paintings and altered mirrors. We have vinyl records from different eras, and the windows are designed so that the light and the space feel almost like a frame.<\/p>\n\n\n\n

Answers by Lorena N\u00fa\u00f1ez Alonso<\/a>, manager of Paradiso Bakery<\/a><\/strong><\/p>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

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