The aroma of cinnamon now drifts through the commercial streets of downtown Guayaquil, drawing customers to a new bakery called La Rollería. The business, which began as a home-based operation during the pandemic, officially opened its doors three months ago and is already planning expansion, according to owner Luisa María Lanata.
“I didn’t start this as a business, I made them for my family until I decided to launch it. It was like a hobby, I’ve always loved pastry. For me, having a cafe or pastry shop is a dream come true,” Lanata said. La Rollería, located on Luque Street between Chimborazo and Escobedo, has quickly turn into a popular destination in the traditionally bustling area.
Lanata, 32, is a trained chef, having studied at two culinary schools. The idea for the cinnamon rolls originated as a domestic pursuit, but a partner with an available storefront in the city center facilitated the transition to a physical location. This isn’t Lanata’s first venture; she previously founded Inbox, a company specializing in generic and custom box manufacturing, which has been operating for five years. She credits her experience with Inbox – particularly in production, sourcing, and logistics – as crucial preparation for launching La Rollería.
The bakery’s day begins at 6:00 AM, with ovens firing up and dough being prepared before the city’s commercial activity fully commences. Doors open at 9:30 AM, and while the advertised closing time is 6:30 PM, Lanata says they often remain open later to accommodate customer demand. Initially, Lanata worked alone, producing the rolls from her home. She now leads a team of seven employees.
La Rollería began with a menu of eight flavors and now offers 16 varieties, encompassing both sweet and savory options. Customers can choose from classic cinnamon rolls with toppings like Nutella, dulce de leche, Oreo, and strawberry cheesecake, as well as premium options such as Nutella and strawberry, tres leches, chocolate-soaked, pistachio, passion fruit cheesecake, and mixed berries. Savory rolls include bacon and cheese, and pizza flavored options. The bakery also serves pan dulce (bread pudding), and a selection of hot beverages – chocolate, espresso, caramel cappuccino, and mocha – and cold drinks like caramel latte, affogato, milkshakes, and tea.
Lanata attributes the bakery’s rapid growth to her team. “This growth is due to the team I have. Even though these are my recipes, this merit isn’t just mine, but belongs to each member. Everyone plays an important role,” she said, adding that she and her team produce around 500 rolls each day. The bakery is already eyeing expansion to Samborondón and along the coastal route, according to reports.
