Located in downtown Edinburgh, Lola's Bakeshop is known for its fresh pretzels, breads, cookies and more. We sat down with the owner, Brittany Rader, to learn more about her story and how she got where she is today.

Q: What is the story and inspiration behind the name “Lola’s”?

A: I have four children, and “Lola” is an acronym for all of their names, beginning with my oldest child. I call them the Lola Gang.

Q: What are your bakery specialties, and what can visitors expect to enjoy?

A: Currently, my tagline is, “pretzels, breads and more.” My focus is on pretzels, because there isn’t a local bakery that produces homemade pretzels, and I’m baking artisan breads, too. I also bake some cookies and muffins. In the future, I’ll offer sourdough breads, cinnamon rolls, cupcakes and brownies, so visitors will be able to enjoy a well-rounded bakery experience with plenty of options.

Q: Where did your interest in baking originate?

A: When I was young, I loved looking at my mother’s cookbooks. She was a home cook and didn’t really follow recipes; she learned to cook by generational cooking. My mom wasn’t interested in baking, but when I read her cookbooks, I’d go straight to the dessert section. I would look at those recipes and think, “I want to make that.”

I took general courses in college, and one day, while I was making brownies, I thought, “I should go to school for baking. I like to do it, and everybody needs to eat!”

I attended Johnson & Wales University in North Carolina, where I earned an associate’s degree. After that, I worked as a head baker at a German restaurant and learned how to make pretzels. I worked at a donut shop and in a commercial bakery, and in the back of my mind, I always knew I would get to where I am today, a bakery owner.

Q: What is your culinary philosophy or approach to baking?

A: The heart of my culinary approach is providing people with great eating experiences, something fresh and delicious, made with simple, high-quality ingredients.

Q: What are your favorite ingredients to work with and why?

A: Yeast is one of my favorite ingredients. Since it’s a living organism, it’s challenging to work with because its reaction depends on so many things, like temperature. You really need to feel what’s going on with the dough and adjust every time.

Q: What is your favorite food or bakery item?

A: I really love a basic vanilla cupcake. If a baker can accomplish a vanilla cupcake, that says a lot about their skills.

Q: Who would you love to see walk through the doors of Lola’s, past, present or future?

A: If it could be anyone, I would love to see my father, who passed away in 2019. He would be very proud of me and an everyday customer of Lola’s.

Q: What do you love most about being a business owner?

A: I love that I have the freedom to make decisions and follow my own path.

Q: What are your future plans for your business?

A: I’m really happy to be in Edinburgh because it’s a growing community, and I want to keep Lola’s here. Eventually, I would like to get into the wholesale business and provide the southside of Indy, and the surrounding areas, with fresh bread for retail, restaurants and other bakeries.